Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures.

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Alexandra Dion-PoulinSylvie L Turgeon

Abstract

The low consumer acceptance to entomophagy in Western society remains the strongest barrier of this practice, despite these numerous advantages. More positively, it was demonstrated that the attractiveness of edible insects can be enhanced by the use of insect ingredients. Currently, insect ingredients are mainly used as filler agents due to their poor functional properties. Nevertheless, new research on insect ingredient functionalities is emerging to overcome these issues. Recently, high hydrostatic pressure processing has been used to improve the functional properties of proteins. The study described here evaluates the functional properties of two commercial insect meals (Gryllodes sigillatus and Tenebrio molitor) and their respective hydrolysates generated by Alcalase®, conventionally and after pressurization pretreatment of the insect meals. Regardless of the insect species and treatments, water binding capacity, foaming and gelation properties did not improve after enzymatic hydrolysis. The low emulsion properties after enzymatic hydrolysis were due to rapid instability of emulsion. The pretreatment of mealworm meal with pressurization probably induced protein denaturation and aggregation phenomena which lowered the degre...Continue Reading

References

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Citations

May 1, 2021·Foods·Magdalena SkotnickaMagdalena Pieszko

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Methods Mentioned

BETA
heat treatment
rheology

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