Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8428182 | Trends in Food Science & Technology | 2018 | 8 Pages |
Abstract
Insect proteins have great advantages in terms of nutritional value, total protein level and amino acid profile. However, some safety concerns must be taken into consideration in large-scale production. The conventional processing of insects proteins is very particular, depending on several aspects such as species, larval stage, and cultivation, among others. Nonetheless, recent advances in insect protein production via enzymatic hydrolysis and heterologous expression have shown a promising technology for the study and exploitation of their bioactive properties, such as the antimicrobial, antioxidant and antihypertensive (inhibition of ACE) activity of insect peptides.
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Authors
Ruann Janser Soares de Castro, André Ohara, Jessika Gonçalves dos Santos Aguilar, Maria Aliciane Fontenele Domingues,