Effect of conjugated protein composed of porcine myofibril and Protaetia brevitarsis protein on protein functionality
| Autor: | J.-M. Sung, H.-I. Yong, Hae Won Jang, Y.-S. Choi, T.-K. Kim |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Chemistry Context (language use) 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Conjugated protein Defatting Protaetia brevitarsis 0404 agricultural biotechnology Biochemistry 010608 biotechnology Insect Science Myofibril Food Science |
| Zdroj: | Journal of Insects as Food and Feed. 7:1101-1110 |
| ISSN: | 2352-4588 |
| DOI: | 10.3920/jiff2020.0159 |
| Popis: | The replacement of conventional protein supply has been studied in the context of continuous population growth and the consequent environmental problems. Among protein substitutes, edible insects have gained relevance due to their high breeding efficiency. This study was conducted to estimate the effect of the partial replacement of porcine myofibril protein (pork protein; PP) with protein extracted from Protaetia brevitarsis (insect protein; IP) in protein-containing solutions and gels. The protein concentration was regulated at 30 and 1 mg/ml for gels and solutions, respectively, and the replacement percentages were increased by 20%. Gels containing IP showed a lower viscosity and thermal stability; the texture and surface of the gels were negatively impacted as the replacement percentage increased. Therefore, heating is not an appropriate method to induce the gelation of IP containing solutions. However, the replacement of PP with IP increased the foam capacity and emulsion capacity in solutions. In conclusion, we show that the partial replacement of PP with IP positively impacts on protein solutions but impairs their gelation. |
| Databáze: | OpenAIRE |
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