Mshayisa Vusi Vincent, Van Wyk Jessy, Zozo Bongisiwe
Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa.
Department of Chemistry, Cape Peninsula University of Technology, Bellville 7535, South Africa.
Foods. 2022 Feb 28;11(5):724. doi: 10.3390/foods11050724.
Due to their protein content and balanced amino acid profile, edible insects have been described as an excellent alternative protein source to combat malnutrition. As the global population continues to grow, edible insects such as the black soldier fly larvae (BSFL) may contribute to food security. The effect of different protein extraction methods, i.e., alkaline solution and acid precipitation (BSFL-PC1) and extraction with an alkali (BSFL-PC2), on the nutritional, techno-functional, and structural properties of BSFL flours and protein concentrates were studied. The highest protein content (73.35%) was obtained under alkaline and acid precipitation extraction (BSFL-PC1). The sum of essential amino acids significantly increased (p < 0.05) from 24.98% to 38.20% due to the defatting process during extraction. Protein solubility was significantly higher in protein concentrates (85−97%) than flours (30−35%) at pH 2. The emulsion capacity (EC) was significantly higher (p < 0.05) in the protein concentrates (BSFL-PC1 and BSFL-PC2) compared to the freeze-dried and defatted BSFL flours, while the emulsion stability (ES) was significantly (p < 0.05) higher in BSFL-PC1 (100%) compared with BSFL-PC2 (49.8%). No significant differences (p > 0.05) were observed in foaming stability (FS) between freeze-dried and defatted BSFL flours. Fourier transform infrared spectroscopy (FT-IR) analysis revealed distinct structural differences between BSFL flours and protein concentrates. This was supported by surface morphology through scanning electron microscopy (SEM) images, which showed that the protein extraction method influenced the structural properties of the protein concentrates. Therefore, based on the nutritional and techno-functional properties, BSFL flour fractions and protein concentrates show promise as novel functional ingredients for use in food applications.
由于其蛋白质含量和平衡的氨基酸组成，食用昆虫被认为是对抗营养不良的优质替代蛋白质来源。随着全球人口持续增长，诸如黑水虻幼虫（BSFL）等食用昆虫可能有助于粮食安全。研究了不同蛋白质提取方法，即碱溶液和酸沉淀法（BSFL - PC1）以及碱提取法（BSFL - PC2）对BSFL面粉和蛋白质浓缩物的营养、技术功能和结构特性的影响。在碱和酸沉淀提取（BSFL - PC1）条件下获得了最高蛋白质含量（73.35%）。由于提取过程中的脱脂处理，必需氨基酸总量从24.98%显著增加（p < 0.05）至38.20%。在pH 2时，蛋白质浓缩物中的蛋白质溶解度（85 - 97%）显著高于面粉（30 - 35%）。与冷冻干燥和脱脂的BSFL面粉相比，蛋白质浓缩物（BSFL - PC1和BSFL - PC2）中的乳化能力（EC）显著更高（p < 0.05），而BSFL - PC1中的乳化稳定性（ES）（100%）显著高于BSFL - PC2（49.8%）。冷冻干燥和脱脂的BSFL面粉之间的泡沫稳定性（FS）未观察到显著差异（p > 0.05）。傅里叶变换红外光谱（FT - IR）分析揭示了BSFL面粉和蛋白质浓缩物之间明显的结构差异。扫描电子显微镜（SEM）图像的表面形态也证实了这一点，其表明蛋白质提取方法影响了蛋白质浓缩物的结构特性。因此，基于营养和技术功能特性，BSFL面粉组分和蛋白质浓缩物有望成为食品应用中的新型功能成分。
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