Effect of extraction solution on functional properties of extracted protein from Bombay locust (Patanga succincta Johannson, 1763)

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Yuporn Puechkamutr, Supeeraya Arsa
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引用次数: 0

Abstract

Alternative sources of protein are gaining popularity since they require less natural resource input, but still provide a significant amount of protein as compared to traditional protein sources. Insect protein is one of the alternative protein types, and due to its nutritional benefits, research interest in Bombay locust (Patanga succincta) (BL) protein has grown. In the present work, we aimed to determine the protein content, yield, molecular weight profile, and functional properties such as protein solubility, emulsion, and foam properties of BL protein extracted using distilled water, salt (NaCl), or alkaline (NaOH) solution, at the concentrations of 0.5, 1.0, or 1.5%. The highest protein extraction yield was alkaline soluble protein (22 - 28%), which was followed by water (16%) and salt (11 - 13%) soluble proteins. The protein powder prepared by 0.5% alkaline extraction had the highest foam capacity (33.33%) and foam stability (12.50%) (p < 0.05), but the water soluble protein powder had the highest emulsion activity index (118.3 m2/g) and emulsion stability index (52.45 min) (p < 0.05). These results indicated that the type and concentration of solution could have an impact on the protein extraction yield, molecular weight profile, and functional characteristics.
提取液对孟买蝗虫(Patanga succincta Johannson,1763 年)提取蛋白功能特性的影响
替代蛋白质来源越来越受欢迎,因为与传统蛋白质来源相比,它们所需的自然资源投入较少,但仍能提供大量蛋白质。昆虫蛋白质是替代蛋白质类型之一,由于其营养价值,孟买蝗虫(Patanga succincta)(BL)蛋白质的研究兴趣日益浓厚。在本研究中,我们旨在测定使用蒸馏水、盐(NaCl)或碱性(NaOH)溶液(浓度分别为 0.5%、1.0% 或 1.5%)提取的孟买蝗虫蛋白质的蛋白质含量、产量、分子量分布和功能特性,如蛋白质的可溶性、乳化性和泡沫特性。碱溶性蛋白质的提取率最高(22 - 28%),其次是水溶性蛋白质(16%)和盐溶性蛋白质(11 - 13%)。用 0.5% 碱提取法制备的蛋白粉泡沫容量(33.33%)和泡沫稳定性(12.50%)最高(p < 0.05),但水溶性蛋白粉的乳化活性指数(118.3 m2/g)和乳化稳定性指数(52.45 min)最高(p < 0.05)。这些结果表明,溶液的类型和浓度会对蛋白质提取率、分子量分布和功能特性产生影响。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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