Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process

Julien Lonchamp, Paul Clegg, Stephen Robert Euston

Research output: Contribution to journalArticle

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Abstract

This study assessed the functional profile (foaming, emulsifying and rheological properties), proteomic and metabolomic composition of a naturally foaming and currently unexploited co-product (centrate) from the Quorn fermentation process. Due to the low environmental footprint of this process the centrate is a potential source of sustainable functional ingredients for the food industry. A range of fractions were isolated from the centrate via successive ultrafiltration steps. The retentate 100 (R100) fraction, which was obtained following a 100 kDa ultrafiltration, displayed good foaming, emulsifying and rheological properties. R100 solutions and oil-in-water emulsions displayed high viscosity, while R100 solutions and hydrogels showed high viscoelasticity. R100 foams displayed high stability while oil-in-water R100 emulsions showed small and stable oil droplet size distributions. Large mycelial aggregates were reported in R100 solutions and gels, correlating with their high viscosity and viscoelasticity. A dense mycelial network was observed in R100 foams and contributing to their stability. In parallel tensiometry measurements highlighted the presence of interfacially-active molecules in R100 which formed a rigid film stabilising the oil/water interface. A number of functional metabolites and proteins were identified in the centrate, including a cerato-platanin protein, cell membrane constituents (phospholipids, sterols, glycosphingolipids, sphingomyelins), cell wall constituents (chitin, chitosan, proteins), guanine and guanine-based nucleosides and nucleotides. This study highlighted the potential of functional extracts from the Quorn fermentation process as novel ingredients for the preparation of sustainable food products and the complex and specific nature of the centrate’s functional profile, with contributions reported for both mycelial structures and interfacially-active molecules.
Original languageEnglish
Pages (from-to)1825-1839
Number of pages15
JournalEuropean Food Research and Technology
Volume245
Issue number9
Early online date24 May 2019
DOIs
Publication statusPublished - Sep 2019

Fingerprint

foaming properties
coproducts
emulsifying properties
rheological properties
Fermentation
viscoelasticity
Oils
guanine
fermentation
ultrafiltration
foams
emulsions
Viscoelasticity
extracts
Ultrafiltration
Guanine
viscosity
ingredients
Emulsions
Proteins

Keywords

  • Centrate
  • Co-product
  • Emulsion
  • Foam
  • Quorn
  • Rheology

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemistry(all)
  • Biochemistry
  • Industrial and Manufacturing Engineering

Cite this

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title = "Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process",
abstract = "This study assessed the functional profile (foaming, emulsifying and rheological properties), proteomic and metabolomic composition of a naturally foaming and currently unexploited co-product (centrate) from the Quorn fermentation process. Due to the low environmental footprint of this process the centrate is a potential source of sustainable functional ingredients for the food industry. A range of fractions were isolated from the centrate via successive ultrafiltration steps. The retentate 100 (R100) fraction, which was obtained following a 100 kDa ultrafiltration, displayed good foaming, emulsifying and rheological properties. R100 solutions and oil-in-water emulsions displayed high viscosity, while R100 solutions and hydrogels showed high viscoelasticity. R100 foams displayed high stability while oil-in-water R100 emulsions showed small and stable oil droplet size distributions. Large mycelial aggregates were reported in R100 solutions and gels, correlating with their high viscosity and viscoelasticity. A dense mycelial network was observed in R100 foams and contributing to their stability. In parallel tensiometry measurements highlighted the presence of interfacially-active molecules in R100 which formed a rigid film stabilising the oil/water interface. A number of functional metabolites and proteins were identified in the centrate, including a cerato-platanin protein, cell membrane constituents (phospholipids, sterols, glycosphingolipids, sphingomyelins), cell wall constituents (chitin, chitosan, proteins), guanine and guanine-based nucleosides and nucleotides. This study highlighted the potential of functional extracts from the Quorn fermentation process as novel ingredients for the preparation of sustainable food products and the complex and specific nature of the centrate’s functional profile, with contributions reported for both mycelial structures and interfacially-active molecules.",
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Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process. / Lonchamp, Julien; Clegg, Paul; Euston, Stephen Robert.

In: European Food Research and Technology, Vol. 245, No. 9, 09.2019, p. 1825-1839.

Research output: Contribution to journalArticle

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