| Literature DB >> 29579927 |
Benedict Purschke1, Helene Tanzmeister2, Pia Meinlschmidt2, Sabine Baumgartner3, Kathrin Lauter3, Henry Jäger2.
Abstract
Edible insects emerged as an alternative source of high-quality proteins. Therefore, the effect of an extraction procedure for the recovery of migratory locust (Locusta migratoria) protein concentrate (MLPC) on the compositional characteristics and techno-functional properties was studied. The influence of pH value (2-10) and salt concentration (0, 1 and 3% w/v) on techno-functional properties was evaluated. Proteins were identified and characterized by RP-HPLC, SDS-PAGE and LC-MS/MS. The initial crude protein content of the whole locusts (65.9% on dry base) could be enhanced to 82.3% (MLPC). Solubility profiles of MLPC showed maximum solubility at pH9 (100%). Promising functionality comparable to egg white protein in terms of emulsifying activity at pH5, foamability at pH3 and 3% NaCl, and foam stability at pH9 were found. Consequently, MLPC offers a nutritious protein source with good functional properties at certain conditions, which could be used as food ingredient in a variety of food systems.Entities:
Keywords: Edible insects; HPLC; Mass spectrometry (LC-MS/MS); Migratory locust; Protein extraction; SDS-PAGE; Techno-functional properties
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Year: 2017 PMID： 29579927 DOI： 10.1016/j.foodres.2017.12.067
Source DB: PubMed Journal: Food Res Int ISSN： 0963-9969 Impact factor: 6.475