کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10539794 | 963395 | 2013 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Extraction and characterisation of protein fractions from five insect species
ترجمه فارسی عنوان
استخراج و مشخص کردن کودهای پروتئینی از پنج گونه حشرات
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کلمات کلیدی
پروتئین حشره، استخراج پروتئین، مشخصه پروتئین، فومینگ، ژلاتین،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Tenebrio molitor, Zophobas morio, Alphitobius diaperinus, Acheta domesticus and Blaptica dubia were evaluated for their potential as a future protein source. Crude protein content ranged from 19% to 22% (Dumas analysis). Essential amino acid levels in all insect species were comparable with soybean proteins, but lower than for casein. After aqueous extraction, next to a fat fraction, a supernatant, pellet, and residue were obtained, containing 17-23%, 33-39%, 31-47% of total protein, respectively. At 3% (w/v), supernatant fractions did not form stable foams and gels at pH 3, 5, 7, and 10, except for gelation for A. domesticus at pH 7. At 30% w/v, gels at pH 7 and pH 10 were formed, but not at pH 3 and pH 5. In conclusion, the insect species studied have potential to be used in foods due to: (1) absolute protein levels; (2) protein quality; (3) ability to form gels.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 141, Issue 4, 15 December 2013, Pages 3341-3348
Journal: Food Chemistry - Volume 141, Issue 4, 15 December 2013, Pages 3341-3348
نویسندگان
Liya Yi, Catriona M.M. Lakemond, Leonard M.C. Sagis, Verena Eisner-Schadler, Arnold van Huis, Martinus A.J.S. van Boekel,