Porcine myofibrillar protein gel with edible insect protein: Effect of pH-shifting

被引：29

作者：

Kim, Tae-Kyung ^{[1
]}

Lee, Min Hyeock ^{[1
]}

Yong, Hae In ^{[1
]}

Kang, Min-Cheol ^{[1
]}

Jung, Samooel ^{[2
]}

Choi, Yun-Sang ^{[1
]}

机构：

[1] Korea Food Res Inst, Res Grp Food Proc, Wonju 55365, South Korea

[2] Chungnarn Natl Univ, Div Anim & Dairy Sci, Daejeon 34134, South Korea

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2022年 / 154卷

关键词：

Myofibrillar protein; Insect protein; pH shift; Thermal stability; Rheological properties; DIFFERENTIAL SCANNING CALORIMETRY; RHEOLOGICAL PROPERTIES; SILKWORM PUPAE; AMINO-ACID; SOY; HYDROLYSIS; QUALITY; ISOLATE; MYOSIN; LARVAE;

D O I：

10.1016/j.lwt.2021.112629

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of pH-shifted isolated insect proteins (IIP) on a myofibrillar protein (MP) gel was studied. When extracted the protein of Allomyrina dichotoma, pH of insect was shifted to pH 1 and pH 10. The 40 mg/mL MP was homogenized with 0.25% (w/v) of IP. The thermal stability of actin groups increased with the addition of IIP, and pH-modified IIP showed high thermal stability; viscosity improved with the addition of IIP and pH shift. The pH of IIP treatments was lower than that of the control regardless of pH-shifting condition. Disulfide bonds and hydrophobic interactions had the most effect on forming protein gels. Cooking loss and hardness in IIP-treated group were lower than those of the control, and acidic IIP had the highest springiness, gumminess, and chewiness. Therefore, IIPs subjected to an acidic pH may be used to improve the quality of MP.

引用

页数：7

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