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可食用昆虫蛋白缩剂:优化的盐辅助提取方法评估

Patryk Pokorski1, Dorota Michałowska2, Małgorzata Moczkowska-Wyrwisz3

  • 1Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland.

Food chemistry
|November 30, 2024
PubMed
概括

用盐辅助的方法显著改善了可食用昆虫蛋白质的提取,提高了食品应用的纯度,可溶性和功能性质. 与传统的性提取和酸性沉相比,这些技术提供了更好的结果.

关键词:
可食用的昆虫 可食用的昆虫蛋白质的功能性质蛋白质的功能性质蛋白质的溶解性 蛋白质的溶解性风病学分析 风病学分析用盐辅助的提取方法.

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