Cho Eun-Chae, Ahn Surin, Hwang Hyo-Jeong, Shin Kyung-Ok, Kim Suwan, Choi Yean-Jung
Department of Convergence Science, Sahmyook University, Seoul 01795, Republic of Korea.
Department of Food and Nutrition, Sahmyook University, Seoul 01795, Republic of Korea.
Foods. 2024 May 15;13(10):1540. doi: 10.3390/foods13101540.
The growing demand for sustainable and alternative protein sources has spurred interest in insect-based and plant-based proteins. (PB) larvae and isolated soy protein (ISP) are notable in this regard, offering potential health benefits and nutritional enhancements. We assessed the feasibility of PB larvae and ISP mixtures as alternative food ingredients. Methods included the optimized purification and freeze-drying of PB larvae, extraction and refinement of legume proteins, physicochemical and antioxidant capacity evaluations, DPPH radical scavenging activity measurement, total phenolic and flavonoids content quantification, general component analysis, amino acid profiling using HPLC, fatty acid profiling through gas chromatography, and mineral content analysis using inductively coupled plasma spectrometry. The study found that certain PB:ISP ratios, particularly a 7:3 ratio, significantly improved the blend's antioxidant capacity, as evidenced by DPPH scavenging activity. This ratio also impacted the nutritional profile by altering the mixture's general components, with a notable increase in moisture, crude protein, and fiber and a decrease in crude fat and ash. Amino acid analysis revealed a balanced presence of essential and non-essential amino acids. The fatty acid profile was rich in unsaturated fatty acids, especially in certain ratios. Mineral analysis showed a complex interplay between PB larvae and ISP, with some minerals decreasing and others increasing in the blend. PB larvae and ISP mixtures have significant potential as alternative protein sources, offering a diversified nutritional profile and enhanced antioxidant properties. The 7:3 ratio of PB larvae to ISP has been shown to be particularly effective, suggesting that this ratio may offer an optimal balance for enhancing the overall nutritional quality of the mixture. This study sets the stage for future research to further explore and optimize the potential of these mixtures for human consumption while considering the challenges of consumer acceptance and long-term safety.
对可持续和替代蛋白质来源的需求不断增长，激发了人们对昆虫蛋白和植物蛋白的兴趣。在这方面，黄粉虫幼虫（PB）和分离大豆蛋白（ISP）值得关注，它们具有潜在的健康益处和营养强化作用。我们评估了PB幼虫和ISP混合物作为替代食品成分的可行性。方法包括对PB幼虫进行优化纯化和冷冻干燥，提取和精制豆类蛋白，进行理化和抗氧化能力评估、DPPH自由基清除活性测定、总酚和黄酮类化合物含量定量、常规成分分析、使用高效液相色谱进行氨基酸谱分析、通过气相色谱进行脂肪酸谱分析以及使用电感耦合等离子体质谱进行矿物质含量分析。研究发现，特定的PB:ISP比例，特别是7:3的比例，显著提高了混合物的抗氧化能力，DPPH清除活性证明了这一点。该比例还通过改变混合物的常规成分影响了营养成分，水分、粗蛋白和纤维显著增加，粗脂肪和灰分减少。氨基酸分析显示必需氨基酸和非必需氨基酸的存在较为平衡。脂肪酸谱富含不饱和脂肪酸，特别是在某些比例下。矿物质分析表明PB幼虫和ISP之间存在复杂的相互作用，混合物中一些矿物质减少而另一些增加。PB幼虫和ISP混合物作为替代蛋白质来源具有巨大潜力，提供了多样化的营养成分和增强的抗氧化特性。已证明PB幼虫与ISP的7:3比例特别有效，这表明该比例可能为提高混合物的整体营养质量提供最佳平衡。这项研究为未来的研究奠定了基础，以便在考虑消费者接受度和长期安全性挑战的同时，进一步探索和优化这些混合物用于人类消费的潜力。
