Abstract
Enzymatic, acidic, and alkaline treatments were applied to extract insoluble dietary fiber (IDF) from mycoprotein. The structural properties of IDFs were elucidated using scanning electron microscopy, molecular weight analysis, Fourier transform infrared spectroscopy, and monosaccharide composition analysis. The results indicated that all three treatment methods led to IDFs with higher water holding capacity and oil holding capacity compared to untreated mycoprotein. Moreover, the alkali and enzymatic treated IDFs displayed more loose and porous structures, resulting in higher water holding capacity, oil holding capacity, and emulsifying activity compared to citric acid treated IDFs. The findings of this study can help for better understanding of the application of mycoprotein IDFs and optimizing the IDFs extraction from filamentous fungi.
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