首页|Insect protein concentrates from Mexican edible insects: Structural and functional characterization
Insect protein concentrates from Mexican edible insects: Structural and functional characterization
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NSTL
Elsevier
Industrial valorization of proteins from traditional edible insects requires knowledge of their nutritional, chemical, technological characteristics. Therefore, these characteristics in two Mexican edible insects (A. cordifera and B. mellifica) were studied and compared to commercial insect species (H. illucens). The nutritional attributes of insect protein concentrates (PCs) were determined by their protein content, amino acid and polyphenol compositions. The chemical structure of the proteins was determined by Fourier-Transform Infrared spectroscopy (FTIR) and Differential Scanning Calorimetry (DSC). Moreover, the surfactant properties of insectPC (emulsions) were evaluated. B. mellifica PC showed the highest content of protein content among the studied insects (57.1%). In contrast, H. illucens showed the highest polyphenols (12.7 mg/g). The emulsions prepared with insect-PC from A. cordifera and B. mellifica showed higher stability than H. illucens, where a bigger droplet size and a rapid phase separation occurred. The decrease in emulsification properties of black soldier fly larvae was attributed to a possible interaction between polyphenols and proteins that hinders emulsification. This study increases the understanding of the structural and techno-functional characteristics of insect-PC of commercial and local insect species.
NSTL
Elsevier
