伊卢森斯爱马仕
脱脂
食品科学
作文(语言)
溶解度
餐食
化学
幼虫
生物
植物
有机化学
语言学
哲学
作者
Sara Bußler,Birgit A. Rumpold,Elisabeth Jander,Harshadrai M. Rawel,Oliver Schlüter
出处
期刊:Heliyon
[Elsevier]
日期:2016-12-01
卷期号:2 (12): e00218-e00218
被引量:183
标识
DOI:10.1016/j.heliyon.2016.e00218
摘要
Depending on the species, edible insects are highly nutritious and thus represent a noteworthy alternative food and feed source. The current work investigates the protein extractability and techno-functionality of insect flour fractions recovered from Tenebrio molitor and Hermetia illucens. T. molitor and H. illucens flours contained about 20% crude fat and 60% and 36 % crude protein, respectively. Defatting reduced the crude fat content to 2.8% (T. molitor) and 8.8% (H. illucens) and increased the crude protein content to 68% and 47%, respectively. To isolate proteins from the flours, protein solubility was optimized by varying the pH, the ionic strength, and the extraction temperature of the solvent. All products and by-products accumulated in the protein production process were characterized by composition, selected techno-functional properties, protein solubility, composition and structure as well as their microbial load.
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