和虫蛋白质分离物的功能性质
Oscar Abel Sánchez-Velázquez1, Alan Javier Hernández-Álvarez2, Alejandro Davalos-Vazquez3
1Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. (CIATEJ), CP 44270 Guadalajara, Mexico; School of Food Science and Nutrition, University of Leeds, LS2 9JT Leeds, United Kingdom.
克里克特蛋白分离物 (CPI) 和虫蛋白分离物 (GPI) 已成功提取,显示出改进的技术功能,物理化学和生物功能特性. 这些可食用的昆虫蛋白质提供了可持续的,营养丰富的食物成分.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 可持续的食物来源 可持续的食物来源
背景情况:
- 可食用昆虫是一种可持续的蛋白质来源.
- 关于和虫蛋白质隔离性质的研究有限.
- 了解技术功能,物理化学和生物功能性质对于食品应用至关重要.
研究的目的:
- 从 (CPI) 和 (GPI) 中提取蛋白质分离物.
- 确定CPI和GPI的技术功能,物理化学和生物功能性质.
- 评估CPI和GPI作为环保食品成分的潜力.
主要方法:
- 超临界液体脱脂,其次是酸沉,超声波,热处理和酶化水解.
- 评估蛋白质含量,技术功能性质 (乳化能力,泡),物理化学参数 (颜色,可压缩性,颗粒表面) 和生物功能性质 (抗氧化能力).
主要成果:
- 使用超临界液体脱脂和随后的加工实现了高蛋白质含量 (>90%).
- 在乳化能力,泡性质,颜色,可压缩性和颗粒表面特征方面的显著改进.
- 与原料面粉相比,提高了理论蛋白质质量和抗氧化能力 (1.0-3.9倍增加).
结论:
- 的蛋白质分离物 (CPI) 和的蛋白质分离物 (GPI) 具有改进的技术功能,物理化学和生物功能特性.
- 这些昆虫蛋白质分离物代表着增强食品营养价值的有希望的环保成分.
- 进一步的研究可以探索它们在各种食品中的应用.
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