Incorporation of yeast protein improves the textural properties of a fungal meat analogue from Pleurotus eryngii mycelium

From the paper

Abstract

The increasing demand for high-quality mycoprotein meat analogues necessitates the development of innovative ingredients and formulations. This study aimed to develop a novel mycoprotein meat analogue from Pleurotus eryngii mycelium (PM) produced via submerged fermentation and to systematically investigate the enhancing effects of yeast protein (YP) on its properties. The incorporation of YP induced the formation of a robust, thermally stable composite gel, evidenced by significant increases in both storage (G') and loss (G'') moduli. Microstructurally, SEM analysis revealed that YP filled the voids of the fibrous mycelial network, creating a denser and more interconnected structure. This was supported at a molecular level by a protein conformational shift from α-helices to more ordered β-sheets, indicating enhanced protein-protein interactions and aggregation. These structural modifications led to marked improvements in key functional properties, including texture (hardness, chewiness) and water-holding capacity. Crucially, the optimized YP-peMA demonstrated superior sensory attributes compared to commercial benchmarks and possessed an excellent nutritional profile, being rich in high-quality, complete protein (14 %), low-fat (3.0 %), high-fiber (12.7 %), and zero-cholesterol. This work reveals that utilizing the synergistic gelling interaction between mycelium and YP provides an effective strategy for fabricating next-generation fungal-based foods with superior textural, sensory, and nutritional qualities.