Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers

J Lonchamp,S R Euston,M Akintoye,P S Clegg

doi:10.1007/s00217-019-03390-1

Abstract

The production of mycoprotein biomass by Marlow Foods for use in their meat alternative brand Quorn is a potential source of sustainable alternatives to functional ingredients of animal origin for the food industry. The conversion of this viscoelastic biomass into the Quorn meat-like texture relies on functional synergy with egg white (EW), effectively forming a fibre gel composite. In a previous study, we reported that an extract (retentate 100 or R100) obtained from the Quorn fermentation co-product (centrate) via ultrafiltration displayed good foaming, emulsifying, and rheological properties. This current study investigated if a possible similar synergy between EW and R100 could be exploited to partially replace EW as foaming and/or gelling ingredient. The large hyphal structures characteristic of R100 solutions were observed in EW–R100 mixtures, while EW–R100 gels showed dense networks of entangled hyphal aggregates and filaments. R100 foams prepared by frothing proved less stable than EW ones; however, a 75/25 w/w EW–R100 mixture displayed a similar foam stability to EW. Simlarly, R100 hydrogels proved less viscoelastic than EW ones; however, the viscoelasticity of gels prepared with 50/50 w/w and 75/25 w/w EW–R100 proved similar to those of EW gels, while 75/25 w/w EW–R100 gels displayed similar hardness to EW ones. Both results highlighted a functional synergy between the R100 material and EW proteins. In parallel tensiometry measurements highlighted the presence of surface-active material in EW–R100 mixtures contributing to their high foaming properties. These results highlighted the potential of functional extracts from the Quorn fermentation process for partial EW replacement as foaming and gelling agent, and the complex nature of the functional profile of EW–R100 mixtures, with contributions reported for both hyphal structures and surface-active material.Graphic abstract

Highlights

Due to its excellent foaming properties, egg white is widely used in desserts, cakes, biscuits, and many aerated prepared dishes including soufflés and mousses
R100 gels proved less viscoelastic than 7.5% egg white (EW) ones; 75/25 EW–R100 gels displayed a higher viscoelasticity than 7.5% EW ones (Fig. 4), highlighting a synergistic interaction between the R100 material and egg albumen
The viscoelasticity and hardness of 75/25 EW–R100 hydrogels proved similar to 10% EW ones and higher than 7.5% EW ones

Summary

Introduction

Due to its excellent foaming properties, egg white is widely used in desserts, cakes, biscuits, and many aerated prepared dishes including soufflés and mousses. Due to the high environmental costs and market volatility of animal-derived functional ingredients including milk and egg proteins, the food industry is looking for sustainable alternatives [1]. One of the strategies employed consists in screening unexploited co-product streams from the food industry for extraction of potential functional alternatives. In this context, the production of mycoprotein by Marlow Foods for use in their meat alternative product Quorn is a potential source of sustainable functional ingredients. The term mycoprotein refers to the high-protein biomass produced by fermentation of the fungus Fusarium venenatum A3/5 (ATCC PTA-2684) by Marlow Foods, which forms the basis of their Quorn brand products. The fermentation of starch into protein by Fusarium venenatum results in 90% lower emission of greenhouse gases and benefits in terms of land and water footprints in comparison with beef products [4]

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