期刊
FOOD SCIENCE OF ANIMAL RESOURCES
卷 41, 期 2, 页码 185-195出版社
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
DOI: 10.5851/kosfa.2020.e85
关键词
Protaetia brevitarsis seulensis; edible insect; protein functionality; essential amino acid; emulsion stability; foaming capacity
资金
- Main Research Program of the Korea Food Research Institute (KFRI) - Ministry of Science and ICT (Korea) [E0211200-01]
- National Research Council of Science & Technology (NST), Republic of Korea [E0211200-01] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
The study demonstrated that high pressure processing can enhance the technical functional properties of proteins extracted from edible insects by improving essential amino acid index, protein solubility, pH, color values, and forming capacity. The results suggest that high pressure treatment at 200 MPa is particularly effective in improving the quality of edible insect proteins.
The objective of this study was to determine the effects of high pressure to investigate the technical functional properties of the protein solution extracted from an edible insect, Protaetia brevitarsis seulensis. High pressure processing was performed at 0 (control), 100, 200, 300, 400, and 500 MPa at 35 degrees C. The essential amino acid index of the control was lower (p<0.05) than that of the P. brevitarsis seulensis extract treated with 100 MPa. The SDS-PAGE patterns tended to become faint at approximately 75 kDa and thicker at approximately 37 KDa after high pressure treatment. The protein solubility and pH of the protein tended to increase as the hydrostatic pressure levels increased. The instrument color values (redness and yellowness) of the P. brevitarsis seulensis protein treated with high pressure were lower (p<0.05) than those of the control. The forming capacity of the protein solution with P. brevitarsis seulensis treated with high pressure was higher (p<0.05) than that of the control. In conclusion, we confirmed that the technical functional properties of edible insect proteins extracted under high pressure of 200 MPa are improved. Our results indicate that high pressure can improve the technical functional properties of proteins from edible insects.
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