pH modulation on properties of mycelium protein isolates

Mycelium, an innovative and sustainable protein source rich in nutrients, exhibits versatile and functional properties that extend beyond the realm of food applications. This study examined the effect of alkaline extraction pH levels ranging from 10.5 to 12.5 on the yield, functionality, structural attributes, and digestibility of mycelium protein isolate (MPI). The findings reveal a positive correlation between elevated extraction pH levels and increased protein yield, extraction yield, recovery yield, and solubility, with the most substantial yields achieved at pH 12.5. Notably, increased alkaline pH levels corresponded to enhanced protein yield (43.74 ± 0.97%), oil absorption capacity (755.51 ± 5.66%), water solubility index (93.58 ± 4.54%), foaming capacity (41.10 ± 1.27%), and emulsifying activity index (192.92 ± 6.02 m²/g). Moreover, the research underscores the exceptional in-vitro protein digestibility of MPI, registering at 80.69 ± 1.02% at pH 12.0. The analysis of the secondary protein structure indicates a positive relationship between heightened α-helix content at elevated pH levels and improved protein digestibility and solubility. Furthermore, multivariate analyses underscore the intricate connections between techno-functional properties and extraction yields, crucial for tailoring MPI’s utility within the food sector. By emphasizing the pivotal role of alkaline extraction pH in influencing the functional and structural attributes of MPI, this study provided potential application of MPI in different food products with variation in alkaline extraction pH.