Boonarsa Parinya, Nakagawa Kyuya, Banlue Kriangsak, Siriamornpun Sirithon
Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.
Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.
Food Chem X. 2025 Mar 13;27:102370. doi: 10.1016/j.fochx.2025.102370. eCollection 2025 Apr.
The demand for sustainable, high-protein meat alternatives has driven interest in novel ingredients, yet the use of insects as the sole protein source remains underexplored. This study investigates silkworm pupae powder (SW) as a primary ingredient in meat analogues produced using the freeze alignment technique. SW was incorporated at 5, 10, and 15 g/100 g and compared to soy protein (SP). Increasing SW levels enhanced viscosity, pseudoplastic behavior, and gel-like properties but reduced water-holding capacity and total sulfhydryl content ( < 0.05). SW significantly increased protein content (4-55 g/100 g DW) while reducing carbohydrates (17-85 g/100 g DW). Textural analysis showed improved chewiness, cohesiveness, and firmness, with fiber-like structures forming at 5-10 % SW. SW-based analogues had a higher essential amino acid index (0.59-0.98) than SP (0.47). These findings highlight SW as a promising, nutrient-rich, and sustainable protein source for meat analogues, expanding possibilities for insect-based alternatives.
对可持续的高蛋白肉类替代品的需求激发了人们对新型成分的兴趣，但将昆虫作为唯一蛋白质来源的应用仍未得到充分探索。本研究调查了家蚕蛹粉（SW）作为采用冷冻排列技术生产的肉类替代品的主要成分的情况。SW的添加量为5、10和15克/100克，并与大豆蛋白（SP）进行比较。SW添加量的增加提高了粘度、假塑性行为和凝胶状特性，但降低了持水能力和总巯基含量（P<0.05）。SW显著增加了蛋白质含量（4-55克/100克干重），同时减少了碳水化合物含量（17-85克/100克干重）。质地分析表明，咀嚼性、内聚性和硬度有所改善，在SW含量为5%-10%时形成了纤维状结构。以SW为基础的替代品的必需氨基酸指数（0.59-0.98）高于SP（0.47）。这些发现突出了SW作为一种有前景的、营养丰富且可持续的肉类替代品蛋白质来源的地位，拓展了基于昆虫的替代品的可能性。
