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Techno-functional properties of edible insect proteins and effects of processing
Current Opinion in Colloid & Interface Science ( IF 8.9 ) Pub Date : 2021-09-17 , DOI: 10.1016/j.cocis.2021.101508
Maryia Mishyna 1 , Julia K. Keppler 2 , Jianshe Chen 3
Affiliation  

Insects represent a rich source of protein and a more sustainable alternative to conventional animal sources. Insect proteins are diverse in amino acid composition, structure, and physicochemical and functional properties. Processing treatments cause changes in properties of insect proteins and protein-enriched fractions of varying purity, affecting their techno-functional properties and the possible application range. This review discusses recent findings on the effect of processing techniques on the techno-functionality of insect protein fractions including solubility, foaming, emulsifying, and gelling properties. It is demonstrated that a treatment type and its intensity alter physicochemical and functional properties to different degrees. The review also shows the potential for the production of insect-derived food ingredients with tailored functional properties using the diversity of available processing methods.



中文翻译:

食用昆虫蛋白的技术功能特性及加工效果

昆虫代表了丰富的蛋白质来源,是传统动物来源的更可持续的替代品。昆虫蛋白质在氨基酸组成、结构、物理化学和功能特性方面多种多样。加工处理会导致昆虫蛋白质和不同纯度的富含蛋白质的部分的特性发生变化,从而影响它们的技术功能特性和可能的​​应用范围。本综述讨论了加工技术对昆虫蛋白质组分技术功能影响的最新发现,包括溶解性、发泡性、乳化性和胶凝性。结果表明,治疗类型及其强度会在不同程度上改变理化和功能特性。

更新日期:2021-10-22
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