Article,
Influence of the processing on composition, protein structure and techno-functional properties of mealworm protein concentrates produced by isoelectric precipitation and ultrafiltration/diafiltration
Affiliations
- [1] Univ Laval, Inst Nutr & Funct Foods INAF, Dept Food Sci, Quebec City, PQ G1V 0A6, Canada [NORA names: Canada; America, North; OECD];
- [2] Tech Univ Denmark, Dept Hlth Technol, Orsted Plads, DK-2800 Kongens Lyngby, Denmark [NORA names: DTU Technical University of Denmark; University; Denmark; Europe, EU; Nordic; OECD];
- [3] Univ Estadual Campinas, Sch Food Engn, Campinas, SP, Brazil [NORA names: Brazil; America, South];
- [4] Fed Univ Sao Carlos UFSCar, Ctr Nat Sci, BR-18290000 Buri, SP, Brazil [NORA names: Brazil; America, South]
Abstract
Edible insects represent a great alternative protein source but food neophobia remains the main barrier to consumption. However, the incorporation of insects as protein-rich ingredients, such as protein concentrates, could increase acceptance. In this study, two methods, isoelectric precipitation and ultrafiltration-diafiltration, were applied to produce mealworm protein concentrates, which were compared in terms of composition, protein structure and techno-functional properties. The results showed that the protein content of the isoelectric precipitation concentrate was higher than ultrafiltration-diafiltration (80 versus 72%) but ash (1.91 versus 3.82%) and soluble sugar (1.43 versus 8.22%) contents were lower. Moreover, the protein structure was affected by the processing method, where the ultrafiltration-diafiltration concentrate exhibited a higher surface hydrophobicity (493.5 versus 106.78 a.u) and a lower denaturation temperature (161.32 versus 181.44 degrees C). Finally, the ultrafiltration-diafiltration concentrate exhibited higher solubility (87 versus 41%) and emulsifying properties at pH 7 compared to the concentrate obtained by isoelectric precipitation.