Technical Functional Properties of Water- and Saltsoluble Proteins Extracted from Edible Insects

• 발행기관: 한국축산식품학회
• 저자명: Tae-Kyung Kim Hae In Yong Chang Hee Jeong Sung Gu Han Young-Boong Kim Hyun-Dong Paik Yun-Sang Choi
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제39권 제4호, 643~654쪽, 전체 12쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2019.08.31

영문 초록

The amino acid composition, protein quality, and protein functionality of protein solution extracted from three edible insect species were investigated. We used 0.02% ascorbic acid and 0.58 M saline solution to extract water-soluble and salt-soluble proteins from the three insect species. Extracted protein solutions of Tenebrio molitor (TM), Allomyrina dichotoma (AD), and Protaetia brevitarsis seulensis (PB) were divided into six groups, according to species and solubility: WTM, WAD, WPB (water-soluble), and STM, SAD, and SPB (salt-soluble). Defatted TM had the highest protein content, but its protein solubility was the lowest, for both water and saline solutions. Amino acid composition differed by edible insect species and buffer type; SPB had the highest protein quality, followed by WPB. PB had a higher pH than the other species. Color values also differed among species. SPB had abundant high molecular weight proteins, compared with other treatments; and also had the highest foaming capacity, foam stability, and emulsifying capacity. In conclusion, PB is a good source of functional protein compared with the other studied species. Additionally, protein extraction using saline solution is promising as a useful method for improving edible insect protein functionality.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusions

키워드

edible insects protein functionality protein quality water-soluble salt-soluble