338: Fabrication of Mycelium-Gellan Gum Hybrids as Next Generation Alternative Protein Foods Produced by Fermentation

Introduction

The growing demand for sustainable and nutritious food supplies has driven increased interest in replacing animal-derived foods with alternatives derived from microbial fermentation. While mycoprotein (MCP), a protein-rich material obtained from mycelium fermentation, shows promise due to its meat-like fibrous structure and nutritional benefits, it lacks robust gelling properties necessary for meat substitute formulations. Conversely, gellan gum (GG), a polysaccharide from bacterial fermentation, possesses excellent gelling properties but lacks protein content. This study explores the potential of combining MCP and GG to develop hybrid hydrogels with enhanced physicochemical, sensory, and nutritional properties suitable for meat substitutes and analogs.

Methods

Hybrid hydrogels were prepared by combining MCP (10 w/w%) and GG at varying concentrations (0.5–2.0 w/w%). The thermal, rheological, textural, and structural properties of the materials were assessed using differential scanning calorimetry (DSC), dynamic shear rheology, texture profile analysis, and scanning electron microscopy. The thermal transitions, shear modulus, gel strength, breaking stress, and breaking strain of the hydrogels were measured to evaluate their functional performance.

Results

Pure MCP samples (10 w/w%) showed no significant thermal transitions, whereas pure GG samples (2 w/w%) melted above 85°C and gelled below 80°C. MCP-GG hybrids maintained a high shear modulus during heating and cooling cycles, demonstrating stability across temperature variations. The addition of GG improved the gel strength of the hybrids, with significant increases in Young’s modulus, hardness, shear modulus, breaking stress, and breaking strain as GG concentration increased. These improvements were attributed to synergistic interactions between MCP and GG.

Significance

This study underscores the potential of combining fermentation-derived ingredients to create hybrid food materials with tailored physicochemical properties. The synergistic enhancement of gel strength and mechanical properties in MCP-GG hybrids makes them promising candidates for meat substitute applications. Understanding these interactions provides valuable insights for designing sustainable and functional food products, addressing the growing consumer demand for alternative protein sources.

Authors: Disha Jayakumar, Ramdattu Santhapur, David Julian McClements