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Updated: Oct 3, 2025

Easy Manipulation of Architectures in Protein-based Hydrogels for Cell Culture Applications
Published on: August 4, 2017
Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins
Tae-Kyung Kim1, Hae In Yong1, Min-Cheol Kang1
1Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Republic of Korea.
Abstract:
In this study, the effects of various hydrocolloids on the functionality of extracted proteins from Protaetia brevitarsis were investigated. Gel solubility, apparent viscosity, thermal properties, microstructure, textural properties, foaming properties, and emulsion properties were estimated and compared among treatments. Although all hydrocolloids enhanced the protein gelling properties compared with those of the control protein, the protein-polysaccharide complex in samples treated with a hydrocolloid with a lower solubility of hydrophobic bonds and disulfide bonds showed a more compact microstructure with high textural properties, apparent viscosity, and emulsion stability. By contrast, hydrocolloids with a high solubility of hydrophobic bonds increased the foaming properties and showed high thermal stability of the insect proteins. These results indicate that hydrocolloids should be carefully selected when in complex with edible insect proteins according to their purpose as gelling or foaming agents.
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