通过烘焙改善食用昆虫分离蛋白的性质和嗅觉特性。
Improvement of properties and olfactory attributes of isolated protein from edible insects by roasting.
作者信息
Ganbat Chinbat, Han Jung-Ah
机构信息
Department of Foodservice Management and Nutrition, Sangmyung University, Seoul, Korea.
Department of Food and Nutrition, Sangmyung University, Seoul, Korea.
出版信息
Food Sci Biotechnol. 2024 Jul 29;34(1):137-148. doi: 10.1007/s10068-024-01667-0. eCollection 2025 Jan.
The characteristics of proteins extracted from two kinds of edible insects ( and , for G.B and T.M, respectively) were compared after roasting at 180 °C for 15 min and 200 °C for 10 min, respectively. The amino acid content decreased by roasting, and the degree of decrease varied depending on the type of edible insect and roasting temperature. Antioxidant activity increased by 5.2-11.3% following roasting, with no significant differences by roasting temperature. The results of Infrared (IR) spectrum and gas chromatography (GC) analysis revealed that compounds contributing to a strong waxy scent and sour taste decreased, whereas those associated with aroma and floral scent increased as a result of roasting. In conclusion, roasting led to an enhancement in the olfactory characteristics of proteins extracted from edible insects, and roasting at 180 °C for 20 min for G.B and 200 °C for 15 min for T.M could be considered optimal.
分别在180℃下烘烤15分钟和200℃下烘烤10分钟后，比较了从两种食用昆虫（分别为G.B和T.M）中提取的蛋白质的特性。烘烤使氨基酸含量降低，降低程度因食用昆虫的种类和烘烤温度而异。烘烤后抗氧化活性提高了5.2-11.3%，不同烘烤温度之间无显著差异。红外（IR）光谱和气相色谱（GC）分析结果表明，烘烤后，产生强烈蜡香和酸味的化合物减少，而与香气和花香相关的化合物增加。总之，烘烤提高了从食用昆虫中提取的蛋白质的嗅觉特性，对于G.B，180℃烘烤20分钟，对于T.M，200℃烘烤15分钟可被认为是最佳的。
Zotero 插件