Physico-chemical and colloidal properties of protein extracted from black soldier fly (Hermetia illucens) larvae
| Autor: | Heather Fallquist, Marine Regnard, Wael Fraihi, Mohammad Amin Mohammadifar, Heidi Olander Petersen, Flemming Jessen, Fatemeh Ajalloueian, Jens Jørgen Sloth, Federico Casanova, Lucas Sales Queiroz, Chloé Marie Charlotte Brouzes, Antônio Fernandes de Carvalho |
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| Rok vydání: | 2021 |
| Předmět: |
Hermetia illucens
Hot Temperature Food Handling Protein extraction and characterization Biochemistry Protein structure Differential scanning calorimetry Structural Biology Foaming properties Edible Insects Animals Thermal stability Food science Amino Acid Sequence Colloids Fourier transform infrared spectroscopy Molecular Biology biology Chemistry Protein Stability Diptera Black soldier fly larvae General Medicine biology.organism_classification Electrophoresis Larva Food Fortified BSFL flour Insect Proteins Composition (visual arts) Glass transition Nutritive Value |
| Zdroj: | Queiroz, L S, Regnard, M, Jessen, F, Mohammadifar, M A, Sloth, J J, Petersen, H O, Ajalloueian, F, Brouzes, C M C, Fraihi, W, Fallquist, H, de Carvalho, A F & Casanova, F 2021, ' Physico-chemical and colloidal properties of protein extracted from black soldier fly (Hermetia illucens) larvae ', International Journal of Biological Macromolecules, vol. 186, pp. 714-723 . https://doi.org/10.1016/j.ijbiomac.2021.07.081 |
| ISSN: | 1879-0003 |
| DOI: | 10.1016/j.ijbiomac.2021.07.081 |
| Popis: | The black soldier fly larvae (BSFL), Hermetia illucens (Linnaeus), has been largely utilized for animal feed. Due to its interesting composition, BSFL has great potential to be further implemented in the human diet. Herein we compared the flour and protein extract composition based on their moisture, ash, amino acids, mineral, and protein content. To have wide knowledge on protein profile and behavior, SDS-page electrophoresis, Fourier-transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) were used to give information about protein structure and thermal stability, respectively. The flour and protein extract contained respectively 37.3% and 61.1% of protein. DSC graph reported a glass transition temperature around 30 °C, recognizable by a shift in the curve, and an endothermic peak for solid melting at around 200 °C. FTIR analysis showed the main amide bands (A, B, I, II, III) for the flour and protein extract. The foam properties of BSFL protein extract were explored under different temperatures treatment, and the best foam stability was reached at 85 °C with 15 min of treatment. The data highlight the promising techno-functional properties of BSFL protein extract, and that the nutritional composition might be suitable for further use of BSFL as food fortification system. |
| Databáze: | OpenAIRE |
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