| Autor: |
Ugo Berthelot, Juliette Barrot, Gwenn Pinel, Alain Doyen |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Current Research in Food Science, Vol 8, Iss , Pp 100763- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2665-9271 |
| DOI: |
10.1016/j.crfs.2024.100763 |
| Popis: |
The use of whole and visible insects is poorly accepted in Western countries, and this remains a significant challenge for product development. However, using insect-based protein-rich ingredients, like protein concentrate, can improve levels of consumer approval. The residual lipid content in insect protein concentrates can influence their techno-functional properties. Our study therefore aimed to evaluate the impact of the residual lipid content on the protein structure and foaming properties of a mealworm protein concentrate. Our results showed that the protein content increased from 78.01 to 84.82 % after using chloroform-methanol for lipid removal. The particle size distribution shifted from a bimodal to a unimodal pattern, and the surface hydrophobicity decreased from 267.02 to 48.91 after completely removing lipids by chloroform-methanol, with no noticeable impact on the protein profile. The foaming capacity improved, resulting in the formation of a firm and fluffy foam with high stability over time. These results highlight the importance of controlling the residual lipid content in mealworm protein concentrates to enhance their techno-functional properties. The next steps will entail comprehensively characterizing the lipid profile and exploring the various mechanisms contributing to the techno-functional properties. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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