Berthelot Ugo, Barrot Juliette, Pinel Gwenn, Doyen Alain
Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6.
Curr Res Food Sci. 2024 May 7;8:100763. doi: 10.1016/j.crfs.2024.100763. eCollection 2024.
The use of whole and visible insects is poorly accepted in Western countries, and this remains a significant challenge for product development. However, using insect-based protein-rich ingredients, like protein concentrate, can improve levels of consumer approval. The residual lipid content in insect protein concentrates can influence their techno-functional properties. Our study therefore aimed to evaluate the impact of the residual lipid content on the protein structure and foaming properties of a mealworm protein concentrate. Our results showed that the protein content increased from 78.01 to 84.82 % after using chloroform-methanol for lipid removal. The particle size distribution shifted from a bimodal to a unimodal pattern, and the surface hydrophobicity decreased from 267.02 to 48.91 after completely removing lipids by chloroform-methanol, with no noticeable impact on the protein profile. The foaming capacity improved, resulting in the formation of a firm and fluffy foam with high stability over time. These results highlight the importance of controlling the residual lipid content in mealworm protein concentrates to enhance their techno-functional properties. The next steps will entail comprehensively characterizing the lipid profile and exploring the various mechanisms contributing to the techno-functional properties.
在西方国家，完整且可见的昆虫的使用不太容易被接受，这仍然是产品开发面临的重大挑战。然而，使用富含蛋白质的昆虫基成分，如浓缩蛋白，可以提高消费者的接受程度。昆虫浓缩蛋白中的残留脂质含量会影响其技术功能特性。因此，我们的研究旨在评估残留脂质含量对黄粉虫浓缩蛋白的蛋白质结构和起泡特性的影响。我们的结果表明，使用氯仿 - 甲醇去除脂质后，蛋白质含量从78.01%增加到84.82%。粒径分布从双峰模式转变为单峰模式，通过氯仿 - 甲醇完全去除脂质后，表面疏水性从267.02降至48.91，对蛋白质谱没有明显影响。起泡能力提高，形成了随着时间推移具有高稳定性的紧实且蓬松的泡沫。这些结果突出了控制黄粉虫浓缩蛋白中残留脂质含量以增强其技术功能特性的重要性。接下来的步骤将包括全面表征脂质谱，并探索导致技术功能特性的各种机制。
