Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece.
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece.
Int J Biol Macromol. 2023 Oct 1;250:126165. doi: 10.1016/j.ijbiomac.2023.126165. Epub 2023 Aug 7.
Insect proteins have gained attention as novel ingredients, which may contribute to the development of high-value-added products. This study evaluates the emulsifying and emulsion-stabilizing properties of Tenebrio molitor larvae protein preparations obtained through different procedures, leading to the following rich-in-protein samples: ASP (∼67 %), AIP (∼75 %), and SSP (∼62 %). The method applied for protein isolation influenced the molecular and structural characteristics of the preparations, thus affecting their adsorption behaviour at oil-water interfaces and ability to stabilize emulsions. O/w emulsions were prepared, and their physicochemical stability was assessed with respect to droplet size, oil droplet flocculation/coalescence, microstructure, and creaming upon storage as well as after thermal and freeze-thaw treatments. The use of ASP and AIP protein preparation as emulsifiers led to higher stability during storage. All emulsions were stable upon heating and able to withstand two freeze-thaw cycles without phase separation, although there was an increase in droplet size. Interestingly, the AIP emulsion remained stable after the 3rd freeze-thaw cycle, indicating remarkable stability under freezing compared to the other two emulsions. These findings are of great importance for the formulation of food-grade emulsions using insect protein preparations and their future exploitation in developing food items subjected to different treatments.
昆虫蛋白作为新型成分备受关注，有望开发出高附加值产品。本研究评估了不同方法制备的黄粉虫幼虫蛋白制剂的乳化和乳化稳定特性，得到了三种富含蛋白质的样品：ASP（约 67%）、AIP（约 75%）和 SSP（约 62%）。用于蛋白质分离的方法影响了制剂的分子和结构特性，从而影响了其在油水界面的吸附行为和稳定乳液的能力。制备了 O/W 乳液，并评估了其在储存期间以及热和冻融处理后的粒径、油滴絮凝/聚结、微观结构和乳状液上浮等方面的物理化学稳定性。使用 ASP 和 AIP 蛋白制剂作为乳化剂可提高储存稳定性。所有乳液在加热时均稳定，并且能够承受两次冻融循环而不分相，尽管粒径有所增加。有趣的是，AIP 乳液在第三次冻融循环后仍保持稳定，表明与其他两种乳液相比，在冷冻条件下具有显著的稳定性。这些发现对于使用昆虫蛋白制剂配制食品级乳液以及未来开发经受不同处理的食品具有重要意义。
