FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

ANNA WOCIÓR, DAGMARA ZŁOTKOWSKA, HENRYK KOSTYRA, ELŻBIETA KOSTYRA

Title

Mycoprotein

Abstract

Mycoprotein is a biomass of the fungi cells of Fusarium venenatum with a reduced content of RNA. It consists of about 50 % of protein, 12 % of lipids, 12 % of sugars, and 25 % of dietary fibre. The amino acid content in mycoprotein is comparable with the amino acid content in meat, egg, soy, and wheat proteins. The mycoprotein processed by texturization can be used as a meat substitute.

Keywords

mycoprotein, novel food, meat substitutes, food safety

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