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

한국축산식품학회지 2019년 39권 4호 p.643 ~ 654
 ( Kim Tae-Kyung ) - Korea Food Research Institute Research Group of Food Processing

용해인 ( Yong Hae-In ) - Korea Food Research Institute Research Group of Food Processing
 ( Jeong Chang-Hee ) - Konkuk University Department of Food science and Biotechnology of Animal Resources
 ( Han Sung-Gu ) - Konkuk University Department of Food science and Biotechnology of Animal Resources
 ( Kim Young-Boong ) - Korea Food Research Institute Research Group of Food Processing
 ( Paik Hyun-Dong ) - Konkuk University Department of Food Science and Biotechnology of Animal Resources
 ( Choi Yun-Sang ) - Korea Food Research Institute Research Group of Food Processing

Abstract


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.

키워드

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