High-pressure homogenization improves mycoprotein digestibility under an elderly static in vitro digestion model by disrupting cell-wall-related structural barriers.

Abstract

Mycoprotein, with a balanced amino acid profile and potential benefits for muscle maintenance, is a promising protein source for elderly-friendly high-protein foods. Yet, rigid fungal cell walls and entangled hyphal networks enclosing intracellular proteins may restrict enzymatic accessibility under elderly digestive conditions. In this study, high-pressure homogenization (HPH) was applied as a food-grade structural regulation strategy to improve the digestive adaptability of mycoprotein. Native mycoprotein (MYC), HPH-treated mycoprotein (HMYC), pork (PORK), and commercial plant-based meat (PLANT) were evaluated using a static in vitro oral-gastric-intestinal digestion model simulating elderly physiological conditions. Structural disintegration, hydrolysis behavior, free amino acid release, multiple light scattering, and microrheological properties were analyzed to elucidate digestive adaptation mechanisms. HPH markedly disrupted the cell-wall-associated and hypha-entangled structure of mycoprotein without significantly altering its major nutrient composition, thereby improving enzyme accessibility and digestion-induced disintegration. During gastric and intestinal digestion, the particle size D[4,3] of HMYC decreased by over 80%, indicating enhanced structural breakdown efficiency. HMYC exhibited a significantly higher hydrolysis degree than MYC, while its free amino acid release approached that of PORK and exceeded those of both MYC and PLANT. Multiple light scattering revealed improved enzyme-substrate interaction and greater physical structural transformation after HPH treatment. Microrheological analysis further confirmed improved restructuring behavior and reduced structural resistance during digestion. Overall, HPH effectively improved the digestive adaptability of mycoprotein under elderly digestive conditions, making its digestive behavior closer to that of PORK, while the distinct digestion behavior of PLANT was mainly associated with matrix effects from added lipids and hydrocolloids, supporting the development of elderly-friendly mycoprotein-based foods.