Gel formation and texture characteristics of mycoprotein-vegetable protein mixture

Key Points

• The study aims to evaluate the structural and functional properties of high-concentration gels made from mycoprotein and vegetable proteins.
• Manufactured high-concentration composite gels using mycoprotein and various vegetable proteins (SPI, PP, RP, MP)
• Conducted texture analysis, SEM analysis for morphology, and FTIR analysis for interactions
• Investigated the structural stability and characteristics of the resulting gels.
• MYP-SPI composite gel showed the highest hardness and elasticity, forming a dense gel network.
• MYP-MP gel exhibited relatively high elasticity while MYP-PP and MYP-RP gels had looser structures.
• FTIR analysis indicated rearrangement of structures due to protein interactions, with disulfide bonds stabilizing gel structures.

Abstract