Preparation and characterization of the protein edible film extracted from the migratory locust (Locusta migratoria)

蝗虫 分离蛋白 甘油 食品科学 溶剂 材料科学 食品包装 刺槐豆胶 飞蝗 大豆蛋白 化学工程 化学 植物 生物 生物化学 复合材料 黄原胶 流变学 工程类
作者
Zisen Zhang,Changqing Fang,Donghong Liu,Xing Zhou,Xiaogang Wang,Wei Zhang
出处
期刊:Food Packaging and Shelf Life [Elsevier]
卷期号:33: 100899-100899 被引量:9
标识
DOI:10.1016/j.fpsl.2022.100899
摘要

In recent years, there has been more research on the use of edible insects in food additives and nutrition due to their high protein content. However, such an abundant natural protein source has not been explored for its potential use as edible film for green packaging. In this study, the locust (Locusta migratoria) was first used as a new source of protein to develop edible film by solvent casting. The parameters of protein (6–8 %), glycerol (35–45 %) content and pH (9−11) were set to evaluate the physicochemical properties of films. The FTIR and XRD results showed that there was good compatibility between protein and glycerol due to the hydrogen bonding interactions. The positive correlation between protein concentration and glass transition temperature was confirmed by DSC. All the samples had hydrophilic surface and the protein and glycerol content could both increase the WVP of films. Response surface methodology (RSM) was used to determine the best mechanical properties of the film. The results showed that barrier and mechanical properties of edible films from the locust were comparable with unmodified cereal protein, indicating the potential application value in food packaging. It also means that edible insect proteins, an untapped resource of proteins, can be harnessed to develop green biomaterials.
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