open access publication

Article, 2024

Influence of the processing on composition, protein structure and techno-functional properties of mealworm protein concentrates produced by isoelectric precipitation and ultrafiltration/diafiltration

Food Chemistry, ISSN 0266-349X, 1873-7072, 0308-8146, Volume 449, Page 139177, 10.1016/j.foodchem.2024.139177

Contributors

Pinel, Gwenn [1] [2] Berthelot, Ugo [1] Queiroz, Lucas Sales 0000-0002-1436-5153 [2] Santiago, Livia De Almeida [2] [3] Silva, Naaman Francisco Nogueira 0000-0002-1858-5401 [2] [4] Petersen, Heidi Olander [2] Sloth, Jens Jørgen 0000-0002-3636-8769 [2] Altay, Ipek 0000-0003-4447-7479 [2] Marie, Rodolphe M 0000-0002-8338-1990 [2] Feyissa, Aberham Hailu 0000-0003-4278-2023 [2] Casanova, Federico 0000-0001-7418-3223 (Corresponding author) [2] Doyen, Alain A D 0000-0001-9293-8036 (Corresponding author) [1]

Affiliations

  1. [1] Université Laval
    2. [NORA names: Canada; America, North; OECD];
  2. [2] Technical University of Denmark
    3. [NORA names: DTU Technical University of Denmark; University; Denmark; Europe, EU; Nordic; OECD];
  3. [3] State University of Campinas
    4. [NORA names: Brazil; America, South];
  4. [4] Federal University of São Carlos
    5. [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 °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.

Keywords

acceptance, ash, composition, concentration, consumption, content, denaturation, denaturation temperature, edible insects, emulsifier, emulsifying properties, food, food neophobia, higher surface hydrophobicity, hydrophobicity, incorporation, incorporation of insects, increasing acceptance, influence, ingredients, insects, isoelectric precipitation, mealworm, method, neophobia, pH, precipitation, precipitation concentration, process, processing methods, properties, protein, protein concentration, protein content, protein structure, protein-rich ingredients, results, solubility, soluble sugars, structure, study, sugar, surface hydrophobicity, techno-functional properties, temperature, ultrafiltration-diafiltration, ultrafiltration/diafiltration

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