探索使用Tenebrio molitor幼虫蛋白来功能化坚硬小麦面粉
Serena Carpentieri1, Agnieszka Orkusz2, Joanna Harasym2,3
1Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy.
Foods (Basel, Switzerland)
|April 16, 2025
概括
用Tenebrio molitor (TM) 幼虫面粉增添高达10%的硬小麦面粉显示出改善的营养和功能性质. 这种昆虫面粉增强了多和分子稳定性,而不会影响意大利面的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续的营养 可持续的营养
- 昆虫食 (Entomophagy) 是一种对昆虫进行食的方法.
背景情况:
- 对可持续蛋白质来源的日益增长的需求需要探索可食用昆虫等替代品.
- 虫 (TM) 幼虫为食品应用提供了可行的,富含蛋白质的选择.
- 坚硬小麦面食是一种主食,使其成为合适的基因组合新材料.
研究的目的:
- 为了研究将Tenebrio molitor (TM) 面粉 (0-30%) 加入硬小麦意大利面的效果.
- 评估TM面粉对意大利面生产的影响,技术特性和化学特性.
- 评估TM面粉作为面食中的功能成分的潜力.
主要方法:
- 分析粘贴性质,颜色,总含量,抗氧化活性和干燥和煮熟的意大利面中的降解糖.
- 评估已的意大利面样品的纹理特征和性质.
- 微结构分析,以了解TM面粉成分与小麦大分子之间的相互作用.
主要成果:
- TM面粉显著增加了意大利面 (干燥和煮熟) 中的总多,同时保持了生产后的水平.
- 添加TM面粉改变了小麦的微观结构,形成了增强分子稳定性和生物活性的复合物和相互作用.
- 使用高达10%TM面粉的意大利面具有与传统意大利面相似的吸水能力,性和一致性,粘度和粗度降低.
结论:
- 卜菌粉是生物活性化合物的宝贵来源,增强了 durum wheat 面粉的营养和功能属性.
- 优化配方和加工参数是克服工业规模生产用昆虫丰富意大利面的挑战的关键.
- 进一步的研究可以发展出统一的,受消费者接受的用昆虫面粉丰富的意大利面产品.
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