mycoproteinn.

Brit.

/ˌmʌɪkə(ʊ)ˈprəʊtiːn/, U.S.

/ˌmaɪkoʊˈproʊˌtin/

Origin: Formed within English, by compounding. Etymons: myco- comb. form, protein n.

Etymology: < myco- comb. form + protein n. In sense 1, after German Mykoproteïn (M. Nencki & F. Schaffer 1879, in Jrnl. f. prakt. Chem. 20 446).

†1. Biology. A protein formerly regarded as a principal constituent of the cytoplasm of certain bacteria. Obsolete.

ΚΠ

1880 Jrnl. Chem. Soc. 38 177 The precipitate consists of a new albuminoïd, soluble in excess of acetic acid, and has been named by the authors [sc. Nencki and Schaffer] mycoprotein.

1885 E. Klein Micro-org. 34 A kind of protoplasm, the mycoprotein of Nencki.

1887 H. E. F. Garnsey & I. B. Balfour tr. H. A. de Bary Compar. Morphol. & Biol. Fungi iii. x. 457 It appears probable from the researches of Nencki and Schaffer that in the gelatinous masses (zoogloeae) of putrefactive Bacteria it consists chiefly of the albuminoid compound which is the principal constituent of the protoplasm of the cell and to which these writers have given the name of mycoprotein.

2. A protein of fungal origin; spec. one made from the processed mycelia of Fusarium graminearum, produced as a meat substitute for human consumption.

ΚΠ

1980 Financial Rev. 18 Apr. 45/2 Mr Gerald Solomons..said yesterday that the process produced a flour-like substance as a raw material, for food processing. This material, known as mycoprotein, has been submitted for the Government's approval.

1988 Vegetarian Mar.–Apr. 14/1 Made with the new myco-protein (meat substitute) both the varieties contain real meat flavourings..and so have not been suitable for vegetarians.

1997 BBC Vegetarian Good Food Feb. 36/1 The contents of a vegetarian sausage vary enormously. Some are made..from Quorn, a mycoprotein.

This entry has been updated (OED Third Edition, June 2003; most recently modified version published online March 2022).

单词	mycoprotein
释义	mycoproteinn. Brit. /ˌmʌɪkə(ʊ)ˈprəʊtiːn/, U.S. /ˌmaɪkoʊˈproʊˌtin/ Origin: Formed within English, by compounding. Etymons: myco- comb. form, protein n. Etymology: < myco- comb. form + protein n. In sense 1, after German Mykoproteïn (M. Nencki & F. Schaffer 1879, in Jrnl. f. prakt. Chem. 20 446). †1. Biology. A protein formerly regarded as a principal constituent of the cytoplasm of certain bacteria. Obsolete. ΚΠ 1880 Jrnl. Chem. Soc. 38 177 The precipitate consists of a new albuminoïd, soluble in excess of acetic acid, and has been named by the authors [sc. Nencki and Schaffer] mycoprotein. 1885 E. Klein Micro-org. 34 A kind of protoplasm, the mycoprotein of Nencki. 1887 H. E. F. Garnsey & I. B. Balfour tr. H. A. de Bary Compar. Morphol. & Biol. Fungi iii. x. 457 It appears probable from the researches of Nencki and Schaffer that in the gelatinous masses (zoogloeae) of putrefactive Bacteria it consists chiefly of the albuminoid compound which is the principal constituent of the protoplasm of the cell and to which these writers have given the name of mycoprotein. 2. A protein of fungal origin; spec. one made from the processed mycelia of Fusarium graminearum, produced as a meat substitute for human consumption. ΚΠ 1980 Financial Rev. 18 Apr. 45/2 Mr Gerald Solomons..said yesterday that the process produced a flour-like substance as a raw material, for food processing. This material, known as mycoprotein, has been submitted for the Government's approval. 1988 Vegetarian Mar.–Apr. 14/1 Made with the new myco-protein (meat substitute) both the varieties contain real meat flavourings..and so have not been suitable for vegetarians. 1997 BBC Vegetarian Good Food Feb. 36/1 The contents of a vegetarian sausage vary enormously. Some are made..from Quorn, a mycoprotein. This entry has been updated (OED Third Edition, June 2003; most recently modified version published online March 2022). < n.1880
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