非热技术改变了蟋蟀浓缩蛋白的结构，提高了其功能特性

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-02-07 DOI:10.1016/j.ifset.2025.103945

Antonio Rocha Bisconsin-Junior , Giacomo Rossi , Sorel Tchewonpi Sagu , Harshadrai M. Rawel , Lilian Regina B. Mariutti , Oliver K. Schlüter

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引用次数: 0

摘要

本研究旨在探讨超声（US）、脉冲电场（PEF）和高压（HP）制备具有食品工业功能特性的蟋蟀浓缩蛋白的潜力。利用这些非热技术，从灰藻中提取浓缩蛋白。评价了这些技术对浓缩蛋白结构和功能特性的影响。US处理使颗粒尺寸减小了33%，表面负电荷增加了59%，疏水性提高了29%，从而改善了溶解度、保水性（40%）、泡沫容量（31%）和稳定性。HP部分展开蛋白，表面疏水性提高了10%，持油能力提高了10%，凝胶性能提高了17%。PEF增加了26%的颗粒大小，提高了泡沫容量（29%）和稳定性。本研究表明，非热技术（us， PEF和hp）可以改变蟋蟀蛋白浓缩物的蛋白质结构和功能。这些发现表明，非热技术，特别是美国技术，可以帮助蛋白质提取，以生产具有增强功能特性的蟋蟀蛋白浓缩物，使其适用于新型食品应用。

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Non-thermal technologies modify protein structure and enhance functional properties of cricket protein concentrate

This study aimed to investigate the potential of ultrasound (US), pulsed electric fields (PEF), and high pressure (HP) to produce cricket protein concentrates with functional properties suitable for the food industry. Protein concentrates were produced from Gryllus assimilis using these non-thermal technologies. The impacts of these technologies on the protein structure and functional properties of the protein concentrates were evaluated. US treatment reduced particle size by 33 %, increased negative surface charge by 59 %, and enhanced hydrophobicity by 29 %, leading to improved solubility, water retention (40 %), foam capacity (31 %) and stability. HP partially unfolded proteins and increased surface hydrophobicity by 10 %, improving oil-holding capacity (10 %) and gelation properties (17 %). PEF increased particle size by 26 %, which enhanced foam capacity (29 %) and stability.

Industrial relevance

This study demonstrate that non-thermal technologies—US, PEF, and HP—alter the protein structure and functionality of cricket protein concentrates. These findings suggest that non-thermal technologies, particularly US, can assist in protein extraction to produce cricket protein concentrates with enhanced functional properties, making them suitable for novel food applications.

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.