两种食用昆虫（黄粉虫和黑水虻幼虫）面粉和蛋白质的回收率及技术功能性

Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm () and black soldier fly () larvae.

作者信息

Bußler Sara, Rumpold Birgit A, Jander Elisabeth, Rawel Harshadrai M, Schlüter Oliver K

机构信息

Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany.

Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, D-14558 Nuthetal, Germany.

出版信息

Heliyon. 2016 Dec 22;2(12):e00218. doi: 10.1016/j.heliyon.2016.e00218. eCollection 2016 Dec.

Depending on the species, edible insects are highly nutritious and thus represent a noteworthy alternative food and feed source. The current work investigates the protein extractability and techno-functionality of insect flour fractions recovered from and . and flours contained about 20% crude fat and 60% and 36 % crude protein, respectively. Defatting reduced the crude fat content to 2.8% () and 8.8% () and increased the crude protein content to 68% and 47%, respectively. To isolate proteins from the flours, protein solubility was optimized by varying the pH, the ionic strength, and the extraction temperature of the solvent. All products and by-products accumulated in the protein production process were characterized by composition, selected techno-functional properties, protein solubility, composition and structure as well as their microbial load.

根据昆虫种类的不同，可食用昆虫营养丰富，因此是一种值得关注的替代食物和饲料来源。当前的研究调查了从[具体来源1]和[具体来源2]中回收的昆虫粉组分的蛋白质提取率和技术功能性。[昆虫1]粉和[昆虫2]粉分别含有约20%的粗脂肪以及60%和36%的粗蛋白。脱脂处理后，粗脂肪含量分别降至2.8%（[昆虫1]）和8.8%（[昆虫2]），粗蛋白含量则分别增至68%和47%。为了从这些粉中分离蛋白质，通过改变溶剂的pH值、离子强度和提取温度来优化蛋白质溶解度。对蛋白质生产过程中积累的所有产品和副产品进行了成分、选定的技术功能性、蛋白质溶解度、组成和结构以及微生物负荷等方面的表征。