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Article Abstract
Growing demand for alternative proteins has spurred research into microbial proteins, particularly Fusarium venenatum mycoprotein (MP). Naturally encapsulated within rigid fungal cell walls, MP requires efficient extraction to liberate intracellular protein for nutritional and functional applications. High-pressure homogenization (0-120 MPa) enhanced cell wall disruption and protein extraction, increasing protein content (47.84 % to 71.22 %) and solubility (5.57 % to 79.60 %), while shifting to lower molecular weights without altering secondary structure. Furthermore, homogenization improved MP's essential amino acid scores and in vitro digestibility (75.17 % to 86.39 %) surpassing soy protein (SP) (76.25 %). MP solutions (6-14 %) demonstrated dysphagia-suitable viscosities (80.34-841.29 mPa·s), fitting both nectar-like (51-350 mPa·s) and honey-like (351-1750 mPa·s) consistencies, while SP solutions showed lower values (16.24-472.66 mPa·s). Interestingly, MP solutions at such high concentrations exhibited lower friction coefficients than SP, suggesting favorable lubricated oral perception. These findings position MP as an optimal protein alternative for dysphagia-friendly formulations, offering enhanced nutrition and texture.
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