Influence of Mechanical Disruption Techniques on the Physicochemical and Techno-functional Properties of Pleurotus Floridanus Mycelium
Year: 2026
Type: article
Abstract: Pleurotus floridanus mycelium is a promising sustainable food ingredient rich in protein and dietary fiber. However, its rigid cell wall reduces protein solubility and techno-functional performance in food applications. This study aimed to compare the influence of four mechanical disruption methods on the physicochemical and techno-functional properties of Pleurotus floridanus mycelium. The in-house cultivated mycelium biomass was processed using these mechanical methods, namely, cryogenic grinding (MCG), high-shear homogenization (HSH), cryogenic knife milling (CKM), and high-pressure homogenization (HPH), and the resulting protein solubility, monosaccharide composition of the soluble and insoluble dietary fiber fractions, zeta potential, water and oil holding capacity, emulsification, foaming, and rheological properties were analyzed. Protein solubility showed no clear isoelectric point, and all samples exhibited negative zeta potential values and predominantly elastic, gel‑like behavior. Monosaccharide analysis of fibers revealed typical fungal monosaccharides; however, N‑acetylglucosamine (the building block of chitin) was not detected. Water and oil holding capacities were highest in CKM. Emulsion activity and capacity were highest in HPH and HSH, respectively. Whereas foaming capacity and stability were highest in HSH and HPH, respectively. The results indicate that mechanical disruption techniques distinctly influence mycelium properties, hence supporting its use in various food applications. Future studies examining the structural changes are needed to help give a better understanding of the mechanisms responsible for the altered compositional and functional properties of the processed mycelium.
Source: Työväentutkimus Vuosikirja
Author: Arthur, Josephine Ayipa
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7212416366
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