期刊
FOOD CHEMISTRY
卷 141, 期 4, 页码 3341-3348出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.05.115
关键词
Insect protein; Protein extraction; Protein characterisation; Foaming; Gelation
资金
- Dutch Ministry of Economic Affairs
Tenebrio molitor, Zophobas mono, Alphitobius diaperinus, Acheta domesticus and Blaptica dubia were evaluated for their potential as a future protein source. Crude protein content ranged from 19% to 22%. (Dumas analysis). Essential amino acid levels in all insect species were comparable with soybean proteins, but lower than for casein. After aqueous extraction, next to a fat fraction, a supernatant, pellet, and residue were obtained, containing 17-23%, 33-39%, 31-47% of total protein, respectively. At 3% (w/v), supernatant fractions did not form stable foams and gels at pH 3,5,7, and 10, except for gelation for A. domesticus at pH 7. At 30% w/v, gels at pH 7 and pH 10 were formed, but not at pH 3 and pH 5. In conclusion, the insect species studied have potential to be used in foods due to: (1) absolute protein levels; (2) protein quality; (3) ability to form gels. (C) 2013 Elsevier Ltd. All rights reserved.
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