Functional properties of tropical banded cricket (Gryllodes sigillatus) protein hydrolysates
| Autor: | Owen G. Jones, Felicia Hall, Andrea M. Liceaga, Marguerite E. O’Haire |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Protein Hydrolysates
Food chemistry Hydrolysate cricket.player Analytical Chemistry Gryllidae Hydrolysis Ingredient 0404 agricultural biotechnology Animals Subtilisins Amino Acids Solubility chemistry.chemical_classification Chromatography Chemistry 04 agricultural and veterinary sciences General Medicine Hydrogen-Ion Concentration cricket 040401 food science Amino acid Insect Proteins Emulsions Composition (visual arts) Gryllodes sigillatus Food Science |
| Zdroj: | Food Chemistry. 224:414-422 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2016.11.138 |
| Popis: | Recently, the benefits of entomophagy have been widely discussed. Due to western cultures' reluctance, entomophagy practices are leaning more towards incorporating insects into food products. In this study, whole crickets (Gryllodes sigillatus) were hydrolyzed with alcalase at 0.5, 1.5, and 3.0% (w/w) for 30, 60, and 90min. Degree of hydrolysis (DH), amino acid composition, solubility, emulsion and foaming properties were evaluated. Hydrolysis produced peptides with 26-52% DH compared to the control containing no enzyme (5% DH). Protein solubility of hydrolysates improved (p 30% soluble protein at pH 3 and 7 and 50-90% at alkaline pH, compared with the control. Emulsion activity index ranged from 7 to 32m2/g, while foamability ranged from 100 to 155% for all hydrolysates. These improved functional properties demonstrate the potential to develop cricket protein hydrolysates as a source of functional alternative protein in food ingredient formulations. |
| Databáze: | OpenAIRE |
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