脉冲电场对磷虾粉的影响：脂质提取、技术功能特性和蛋白质表征的评价

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-05-03 DOI:10.1016/j.lwt.2025.117876

Michelle Fernández-Salas , Johanan Espinosa-Ramírez , Mariana Morales-de la Peña , Luis Eduardo Garcia-Amezquita , Sandra Teresita Martín-del-Campo , Viridiana Tejada-Ortigoza

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引用次数: 0

摘要

必须考虑新的食物替代品，如可食用昆虫，以满足人口的营养需求。zoophobas morio （ZM）是一种富含不饱和脂肪酸的食用昆虫，易发生氧化反应。脉冲电场（PEF）已被证明可以在保持产品质量的同时提高化合物的可提取性。本研究旨在评价PEF对ZM面粉的影响，并确定其性能。PEF施加在1-5.6 kV/cm；10和200脉冲；4μs;200 Hz，并评估脂质提取率、技术功能特性和蛋白质表征。将pef处理过的面粉与对照（未处理的）ZM面粉进行比较。在5.6 kV/cm（200和10个脉冲）和3 kV/cm（200个脉冲）条件下，脂质提取率分别提高77.60%、64.38%和64.48%。持水能力提高了19% （3 kV/cm， 10脉冲），持油能力降低了11% （5.6 kV/cm， 10脉冲）。PEF和脱脂使ZM的工艺功能性发泡能力提高了84%。处理后的消化率为78.68 ~ 79.86%，SDS-PAGE未观察到分子量差异。在ZM面粉上使用PEF提高了油脂的可提取性，并可用于定制ZM的技术功能。

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Effect of pulsed electric field on Zophobas morio flour: evaluation of lipid extraction, techno-functional properties, and protein characterization

New food alternatives, such as edible insects, must be considered for the population's nutritional needs. Zophobas morio (ZM), an edible insect rich in unsaturated fatty acids, is susceptible to oxidative reactions. Pulsed electric field (PEF) has been proven to enhance the extractability of compounds while maintaining product quality. This research aimed to evaluate the effect of PEF on ZM flour and determine its characterization. PEF was applied at 1–5.6 kV/cm; 10 and 200 pulses; 4 μs; 200 Hz, and the lipid extraction yield, techno-functional properties, and protein characterization were assessed. PEF-treated flours were compared to control (untreated) ZM flour. The highest lipid extractions were achieved at 5.6 kV/cm (200 and 10 pulses), and 3 kV/cm (200 pulses) resulting in 77.60, 64.38, and 64.48% increased extraction, respectively. Water holding capacity was increased by 19% (3 kV/cm and 10 pulses) and the oil holding capacity was decreased by 11% (5.6 kV/cm and 10 pulses). PEF and the defatting increased the techno-functionality of ZM: foaming capacity up to 84%. The digestibility after treatment was 78.68–79.86%, and no molecular weight differences were observed on SDS-PAGE. Using PEF on ZM flours improved the extractability of lipids and may be used to tailor the techno-functionality of ZM.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.