Computational modelling of extrusion process temperatures on the interactions between black soldier fly larvae protein and corn flour starch.
| Autor: | Iñaki Gamero-Barraza J; TecNM/I.T.Durango. Posgrado en Ingeniería Bioquímica Felipe Pescador 1803, Nueva Vizcaya, 34080 Durango, Dgo., Mexico., Antonio Pámanes-Carrasco G; Facultad de Medicina Veterinaria y Zootecnia de la Universidad Juárez del Estado Durango/ Durango - Mezquital Km 11.5, 34307 Durango, Dgo., Mexico., Delgado E; Food Science and Technology, Department of Family and Consumer Sciences, New Mexico State University, P.O. Box 30001, Las Cruces, NM 88003-8001, USA., Patricia Cabrales-Arellano C; Department of Biology, Eastern New Mexico University, 1500 S Ave K Portales, NM 88130, USA., Medrano-Roldán H; TecNM/I.T.Durango. Posgrado en Ingeniería Bioquímica Felipe Pescador 1803, Nueva Vizcaya, 34080 Durango, Dgo., Mexico., Gallegos-Ibáñez D; Department of Biochemical Conversion, Deutsches Biomasseforschungszentrum gemeinnützige GmbH, Torgauer Straße116, 04347, Leipzig, Germany., Wedwitschka H; Department of Biochemical Conversion, Deutsches Biomasseforschungszentrum gemeinnützige GmbH, Torgauer Straße116, 04347, Leipzig, Germany., Reyes-Jáquez D; TecNM/I.T.Durango. Posgrado en Ingeniería Bioquímica Felipe Pescador 1803, Nueva Vizcaya, 34080 Durango, Dgo., Mexico. |
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| Jazyk: | angličtina |
| Zdroj: | Food chemistry. Molecular sciences [Food Chem (Oxf)] 2024 Mar 31; Vol. 8, pp. 100202. Date of Electronic Publication: 2024 Mar 31 (Print Publication: 2024). |
| DOI: | 10.1016/j.fochms.2024.100202 |
| Abstrakt: | Insects such as the black soldier fly (BSF) are recently being studied as food sources to address concerns about how to meet the food demand of the growing world population, as conventional production lines for meat proteins are currently unsustainable sources. Studies have been conducted evaluating the use of insect proteins to produce extruded foods such as expanded snacks and meat analogues. However, this field of study is still quite new and not much has been studied beyond digestibility and growth performance. The purpose of this work was to evaluate the compatibility of protein extracted from BSF flour with corn flour starch within an extruded balanced shrimp feed model through molecular dynamics simulations, for which cohesive energy density and solubility parameter (δ) of both components were determined. The calculations' results for the protein molecule systems yielded an average δ of 14.961 MPa 0.5 , while the δ for starch was calculated to be 23.166 MPa 0.5 . The range of difference between both δ (10 > δ > 7) suggests that the interaction of the BSF protein with corn starch is of a semi-miscible nature. These results suggest that it is possible to obtain a stable starch-protein mixture through the extrusion process. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2024 The Author(s).) |
| Databáze: | MEDLINE |
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