Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, United States.
Department of Comparative Pathobiology, Purdue University, 625 Harrison Street, West Lafayette, IN 47907, United States.
Food Chem. 2017 Jun 1;224:414-422. doi: 10.1016/j.foodchem.2016.11.138. Epub 2016 Nov 27.
Recently, the benefits of entomophagy have been widely discussed. Due to western cultures' reluctance, entomophagy practices are leaning more towards incorporating insects into food products. In this study, whole crickets (Gryllodes sigillatus) were hydrolyzed with alcalase at 0.5, 1.5, and 3.0% (w/w) for 30, 60, and 90min. Degree of hydrolysis (DH), amino acid composition, solubility, emulsion and foaming properties were evaluated. Hydrolysis produced peptides with 26-52% DH compared to the control containing no enzyme (5% DH). Protein solubility of hydrolysates improved (p<0.05) over a range of pH's, exhibiting >30% soluble protein at pH 3 and 7 and 50-90% at alkaline pH, compared with the control. Emulsion activity index ranged from 7 to 32m/g, while foamability ranged from 100 to 155% for all hydrolysates. These improved functional properties demonstrate the potential to develop cricket protein hydrolysates as a source of functional alternative protein in food ingredient formulations.
最近，人们广泛讨论了食虫的益处。由于西方文化的不情愿，食虫实践更倾向于将昆虫纳入食品中。在这项研究中，使用碱性蛋白酶在 0.5%、1.5%和 3.0%（w/w）下将蟋蟀（Gryllodes sigillatus）水解 30、60 和 90min。评估水解度（DH）、氨基酸组成、溶解度、乳化和泡沫性能。与不含酶的对照（5%DH）相比，水解产物的肽具有 26-52%的 DH。在一系列 pH 值下，水解产物的蛋白质溶解度提高（p<0.05），在 pH 值为 3 和 7 时，可溶性蛋白质含量超过 30%，在碱性 pH 值时，可溶性蛋白质含量为 50-90%，而对照仅为 5%。乳化活性指数范围为 7 至 32m/g，所有水解产物的泡沫能力范围为 100 至 155%。这些改善的功能特性表明，蟋蟀蛋白水解物有可能成为食品成分配方中功能性替代蛋白的来源。
