Cruz-López Salvador O, Escalona-Buendía Héctor B, Martinez-Arellano Isadora, Domínguez-Soberanes Julieta, Alvarez-Cisneros Yenizey M
Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Av. Ferrocarril San Rafael Atlixco 186, Col. Leyes de Reforma, 1a. Sección, C.P. 09310, Ciudad de México, Mexico.
Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, Circuito Exterior S/N, Ciudad Universitaria, 04510, Ciudad de México, Mexico.
Heliyon. 2024 Nov 26;10(23):e40718. doi: 10.1016/j.heliyon.2024.e40718. eCollection 2024 Dec 15.
The growing interest in using insects for human consumption is due to their numerous benefits. Insects offer efficient protein generation, rapid growth rates, and high nutritional value. The objective of this work was to evaluate the physicochemical and techno-functional properties of the different soluble protein fractions of the cricket using various methods: grinding (CF), defatting (DCF), alkalinization (SPA), and ultrasound-assisted extraction (SPS). CF, DCF, SPA, and SPS were used as extenders in food models and compared with a control group prepared with meat and a commercial soy protein (SPI). Defatting increased the protein content (52 %) in CF, improving digestibility, while the SPS extraction method improved solid recovery (40.46 %), protein recovery (41.94 %), total protein content (53.85 %), and digestibility (53.7 %) compared to SPA. Proteins exhibited pH-dependent solubility, with higher solubility at pH 12-13 and an isoelectric point of 4.5. In techno-functional properties, SPS had the highest water/oil retention capacity (2.8 g/g, 3.49 g/g), foam formation (386.66 %), and emulsifying stability (32.96 m/g). CF showed no foam formation, although defatting (DCF) improved foam formation (8.33 %) and emulsifying stability (6.23 m/g). Heat coagulation was higher for CF and DCF (30.58 % and 30.33 % respectively). All meat models with SPA and SPS showed high elasticity and cohesiveness but low hardness, gumminess, and chewiness. The model prepared with 15 % SPS reduced cooking losses (0.91 %) and total expressible fluid separation (1 %), improved water retention capacity (83.02 %), and increased total soluble protein content (5.32 mg/mL). The ultrasound-assisted extraction method proved to be an efficient way to obtain soluble proteins from with techno-functional properties suitable for use as a food additive or meat extender.
人们对食用昆虫的兴趣日益浓厚，这得益于昆虫的诸多益处。昆虫能高效产生蛋白质、生长速度快且营养价值高。本研究的目的是使用多种方法评估蟋蟀不同可溶性蛋白组分的物理化学和技术功能特性：研磨（CF）、脱脂（DCF）、碱化（SPA）和超声辅助提取（SPS）。CF、DCF、SPA和SPS被用作食品模型中的增量剂，并与用肉类和商业大豆蛋白（SPI）制备的对照组进行比较。脱脂提高了CF中的蛋白质含量（52%），改善了消化率，而与SPA相比，SPS提取方法提高了固体回收率（40.46%）、蛋白质回收率（41.94%）、总蛋白质含量（53.85%）和消化率（53.7%）。蛋白质表现出pH依赖性溶解性，在pH 12 - 13时溶解性较高，等电点为4.5。在技术功能特性方面，SPS具有最高的水/油保留能力（2.8 g/g，3.49 g/g）、泡沫形成能力（386.66%）和乳化稳定性（32.96 m/g）。CF没有泡沫形成，不过脱脂（DCF）改善了泡沫形成能力（8.33%）和乳化稳定性（6.23 m/g）。CF和DCF的热凝固性较高（分别为30.58%和30.33%）。所有含SPA和SPS的肉类模型都表现出高弹性和内聚性，但硬度、胶黏性和咀嚼性较低。用15% SPS制备的模型减少了烹饪损失（0.91%）和总可挤出液分离（1%），提高了保水能力（83.02%），并增加了总可溶性蛋白质含量（5.32 mg/mL）。事实证明，超声辅助提取方法是从蟋蟀中获得具有适合用作食品添加剂或肉类增量剂的技术功能特性的可溶性蛋白质的有效途径。
