水解物
抗菌剂
生物技术
抗氧化剂
抗菌肽
生物
生物化学
昆虫
食品
原材料
食品科学
化学
生化工程
计算生物学
水解
生态学
工程类
微生物学
作者
Ruann Janser Soares de Castro,André Ohara,Jessika Gonçalves dos Santos Aguilar,Maria Aliciane Fontenele Domingues
标识
DOI:10.1016/j.tifs.2018.04.006
摘要
Consuming insects as an alternative protein source is considered a future trend and a viable strategy that could potentially contribute to global food security. Insects are a non-conventional source of protein, either for human consumption directly or indirectly as a component in recomposed foods or added to feedstock mixtures. Moreover, these proteins have demonstrated a broad range of applications as peptides with antihypertensive, antimicrobial and antioxidant properties. However, aspects such as food safety and processing of these proteins need further studies for their elucidation and optimization. In this review, aspects of nutritional value and risks of insect consumption are reported. Additionally, conventional processing techniques and recent advances in insect protein extraction and production are presented. The application of bioactive peptides obtained from insect protein hydrolysates is reported, focusing on their potential antihypertensive, antimicrobial and antioxidant properties. Insect proteins have great advantages in terms of nutritional value, total protein level and amino acid profile. However, some safety concerns must be taken into consideration in large-scale production. The conventional processing of insects proteins is very particular, depending on several aspects such as species, larval stage, and cultivation, among others. Nonetheless, recent advances in insect protein production via enzymatic hydrolysis and heterologous expression have shown a promising technology for the study and exploitation of their bioactive properties, such as the antimicrobial, antioxidant and antihypertensive (inhibition of ACE) activity of insect peptides.
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