Preparation and Characterization of Plant Protein-Mushroom Hybrids: Toward more Healthy and Sustainable Foods

Abstract

There is growing interest in sustainable alternatives to animal-derived foods such as meat, fish, eggs, and dairy products. This study prepared hybrid protein-rich foods made from potato protein and mushrooms: Oyster (Pleurotus ostreatus) and Shiitake (Lentinula edodes). Hybrid products with a total solids content of 20% (w/w) were created by combining potato protein (10% or 15% w/w) with powdered mushrooms (10% or 5% w/w) in aqueous solutions (100 mM NaCl). Zeta-potential measurements showed both proteins and mushrooms were positively charged at pH 3, negatively charged at pH 8, with zero net charges around pH 5.0 for potato protein, pH 3.8 for oyster mushroom, and pH 3.6 for shiitake mushroom. Differential scanning calorimetry showed that potato proteins underwent irreversible thermal denaturation around 66 °C, while mushroom dispersions exhibited no thermal transitions. Potato protein solubility varied with pH, being insoluble at its isoelectric point (pH 5), whereas mushroom powders were insoluble across all pH values. Heating the protein-mushroom hybrids at 90 °C for 30 min promoted denaturation and gelation of the potato proteins. Texture profile analysis showed hybrids were harder and chewier, particularly for Shiitake mushrooms, giving a more meat-like texture. Dynamic shear rheology confirmed the formation of strong, irreversible heat-set gels, and color analysis showed a browner appearance after mushroom addition. Microscopy showed a heterogeneous microstructure due to insoluble mushroom particles in the potato protein matrix. These results suggest that potato protein-mushroom hybrids could be sustainable meat substitutes, though further research is needed on their nutritional and sensory properties.