Urbina Pietro, Marin Cuauhtemoc, Sanz Teresa, Rodrigo Dolores, Martinez Antonio
Instituto de Agroquimica y Tecnología de Alimentos CSIC, Paterna, 46980 Valencia, Spain.
Foods. 2021 Apr 15;10(4):858. doi: 10.3390/foods10040858.
The effect of high hydrostatic pressure (HHP) combined with enzymatic methods or gelatin incorporation in the gelation process of protein isolated from Acheta domesticus was investigated. The results indicate that transglutaminase (TGasa) or glucose oxidase (GOx) enzymes can induce reversible aggregation in dispersions of insoluble protein fractions and increase viscosity in dispersions of soluble fractions, but does not induce gel formation even after HHP treatment; in consequence, enzymatic treatment on cricket protein can be used to increase viscosity but not to form gels. It is technically feasible to obtain gels by adding 2% porcine gelatin to dispersions of protein fractions and subjecting them to HHP. The firmness and syneresis variation values of those gels during storage depended on the protein extracted fraction (insoluble or soluble protein) and on the concentration of protein used. The highest hardness and lowest syneresis was found with the gels obtained from the insoluble fraction at 11 and 15% (/) protein concentration. Color difference (* > 3) appreciable to the naked eye was observed along the storage period and no noticeable pH variations were found after 28 days of storage. Results indicate that new raw materials of interest can be developed for the food industry based on cricket protein isolates, to make high-protein foods which could be applied in a wide variety of different food applications including 3D printing or fat substitution.
研究了高静水压（HHP）与酶法或添加明胶相结合对家蟋蟀分离蛋白凝胶化过程的影响。结果表明，转谷氨酰胺酶（TGasa）或葡萄糖氧化酶（GOx）可诱导不溶性蛋白级分分散体发生可逆聚集，并增加可溶性级分分散体的粘度，但即使经过HHP处理也不会诱导凝胶形成；因此，对蟋蟀蛋白进行酶处理可用于增加粘度，但不能形成凝胶。向蛋白级分分散体中添加2%猪明胶并对其进行HHP处理，从技术上可行地获得凝胶。这些凝胶在储存期间的硬度和脱水收缩变化值取决于提取的蛋白级分（不溶性或可溶性蛋白）以及所用蛋白的浓度。在蛋白浓度为11%和15%（/）时，从不溶性级分获得的凝胶具有最高的硬度和最低的脱水收缩率。在储存期间观察到肉眼明显可见的色差（* > 3），储存28天后未发现明显的pH值变化。结果表明，可以基于蟋蟀分离蛋白为食品工业开发新的有价值的原料，以制造可应用于包括3D打印或脂肪替代在内的各种不同食品应用的高蛋白食品。
