Mycoprotein Flashcards
What is mycoprotein?
It is a high-protein food produced from microorganisms
What is mycoprotein made from?
The fungal biomass of a soil fungus called Fusarium venenatum
What type of protein is found in mycoprotein?
HBV protein
What is the main nutritive difference between meat and mycoprotein in relation to protein?
Mycoprotein is low in methionine
Comment on the fat content of mycoprotein.
It is low in saturated fat
Comment on the carbohydrates found in mycoprotein.
It is a good source of dietary fibre
Comment on the vitamins found in mycoprotein.
B-group vitamins
Comment on the minerals found in mycoprotein.
Non-haem iron
Zinc
Comment on the water present in mycoprotein.
There is little water present
What is the mnemonic used to remember the stages in the manufacture of mycoprotein?
Fungi = Fermented Are = Addition of Ingredients Happiest = Harvested Head = Heated Down = Drained Burrowing = bound Into = input additives Thin = Textured Soft = Shaped Soil = Steamed
Describe the first stage of the manufacture of mycoprotein.
Fermentation
Fusarium Venenatum is fed into a fermenter and is fermented under ideal conditions to grow the fungus’ cells
Describe the second stage of the manufacture of mycoprotein.
Addition of Ingredients
Sterile glucose syrup, ammonia and oxygen are added continuously for a period of six weeks to create ideal conditions for fungus cells to grow
The minerals potassium, magnesium and phosphate are added
A constant temperature 0f 30 degrees Celsius remains constant
Describe the third stage of the manufacture of mycoprotein.
Harvesting
During the 6 week period the fungal biomass is continuously harvested from the fermenter
Describe the fourth stage of the manufacture of mycoprotein.
Heating
The harvested fungus is heated to 65 degrees Celsius to purify it
Describe the fifth stage of the manufacture of mycoprotein.
Draining
The purified fungus is drained of any liquid by spinning in a centrifuge
Describe the sixth stage of the manufacture of mycoprotein.
Binding
The fungal biomass is mixed with egg albumin which binds it together
Describe the eight stage of manufacture of mycoprotein
Texturing
The mycoprotein is textured to resemble meat
Describe the ninth stage of manufacture of mycoprotein
Shaping
The mycoprotein is sliced, diced or shredded, depending on what is required
Describe the tenth stage of manufacture of mycoprotein.
Steaming
The mycoprotein is steamed to bind the egg and to set the shape
Describe the seventh stage of mycoprotein.
Input of Additives
Additives are added such as flavourings and colourings
What are the advantages of mycoprotein?
5 points
Source of HBV protein Source of dietary fibre Low in saturated fat No cholesterol Versatile
What are the disadvantages of mycoprotein?
Inferior texture (softer) Disintegrate easily Not suitable for vegans (egg albumin)
What is the first stage of the manufacture of mycoprotein called?
Fermentation
What is the second stage of the manufacture of mycoprotein called?
Addition of Ingredients
