Filamentous fungi as unconventional protein ingredients with good hydration properties.

KYANKO V.; CANELL R.; DE LA OSA O.; LUDEMANN V.; POSE G.; WAGNER J.

Valencia

Conferencia; Food Innova; 2010

The aim of this work was to study the potential use of filamentous fungi as food ingredients with hydration properties, due to its hiphae rich in proteins and structural polysaccharides. 35 hyaline moulds were selected and characterized, which resulted non-toxic by artemia saline bioassay. Composition of dried mycelia was analyzed, giving values of: 25-53 % proteins, 25-60 % total dietary fiber, 3-7 % RNA and 3-25 % of ß-glucans. The latter values are very higher to those reported by Basidiomycetes and yeasts. The highest values of water holding capacity (WHC) and water imbibing capacity (WIC) were observed for the species Paecilomyces variotti and Penicillium nalgiovense. On those fungi several drying conditions (50°C, 80°C and freeze-drying) were assayed. Lyophilized fungi had the highest WIC's values in both species. With regard to this drying condition, the losses were 17 % at 50ºC and 75 % at 80ºC for Paecilomyces and, 55 % at 50ºC and 75 % at 80ºC for Penicillium. Respect to WHC, noticeable low values were observed by dried fungi mycelia at 80ºC in comparison with the other conditions. The freeze-drying also was better for Penicillium, nevertheless for Paecilomyces, the drying at 50 ºC and freeze-drying leading to similar values of WHC. Differential scanning calorimetry thermograms of the fresh cultures exhibited a wide endotherm in the range of 45-75°C, which could be attributed to protein denaturation. For all dried mycelia, a decrease of denaturation enthalpy was observed, being drastic for drying at 80ºC. This partially explains the loss of hydration properties. An important variability in the different genera/species and still strains, both in composition and in hydration behavior of fungi was observed. Results show a potential use of filamentous fungi as mycoprotein with good functional properties for food formulation.