Consumer interest towards consumption of more sustainable protein sources has led way towards the adoption of insect protein for human food applications. Research shows that insect proteins utilised as food ingredients are more promising to be accepted by Westerners. In this study, cricket protein hydrolysates (CPH) were produced using Alcalase (AL) and Flavourzyme (FL) proteases. The physicochemical and structural properties, as well as the sensory acceptability of corn tortillas formulated with 20% (w/w) CPH were evaluated. CPH-tortillas contained all essential amino acids, including 40% of the daily lysine requirement. In raw corn masa (dough), AL-CPH increased the elastic modulus (G’), indicating cross-linking between polymers, while FL-CPH decreased G’. Tortillas formulated with AL-CPH resulted in matrices with low hardness and extensibility values, while FL-CPH tortillas developed a strong and flexible structure, indicating differences in intermolecular interactions between the AL- and FL-CPH and the tortilla matrix in the cooked tortillas compared to the raw masa. Sensory evaluation results showed acceptability (scores>6.0) towards tortillas chips formulated with 20% CPH. Enzymatic hydrolysis of cricket protein can create peptides with functional characteristics and sensory acceptability for their use as ingredients in food formulation.

中文翻译：

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cket（Acheta domesticus）蛋白水解产物对玉米饼和玉米片的理化，结构和感官特性的影响

消费者对消费更可持续的蛋白质来源的兴趣导致人们将昆虫蛋白质用于人类食品。研究表明，用作食物成分的昆虫蛋白更有望被西方人接受。在这项研究中，使用Alcalase（AL）和Flavourzyme（FL）蛋白酶生产了板球蛋白水解物（CPH）。评价了用20％（w / w）CPH配制的玉米饼的理化和结构特性以及感官可接受性。CPH玉米饼包含所有必需氨基酸，包括每日赖氨酸需求量的40％。在生玉米马萨（面团）中，AL-CPH增加了弹性模量（G'），表明聚合物之间发生了交联，而FL-CPH减少了G'。用AL-CPH配制的玉米饼导致基质的硬度和延展性较低，而FL-CPH玉米饼形成了坚固而灵活的结构，表明与煮熟的玉米饼相比，AL-和FL-CPH与玉米饼之间的分子间相互作用有所不同到原始的玛莎。感官评估结果显示，对于配方为20％CPH的玉米饼芯片，其可接受性（得分> 6.0）。板球蛋白的酶促水解可以产生具有功能特性和感官接受性的肽，并将其用作食品配方中的成分。感官评估结果表明，对于配方为20％CPH的玉米饼芯片，其可接受性（得分> 6.0）。板球蛋白的酶促水解可以产生具有功能特性和感官接受性的肽，并将其用作食品配方中的成分。感官评估结果显示，对于配方为20％CPH的玉米饼芯片，其可接受性（得分> 6.0）。板球蛋白的酶促水解可以产生具有功能特性和感官接受性的肽，并将其用作食品配方中的成分。