Publications
Techno-functional properties and structural characteristics of cricket protein concentrates affected by pre-treatments and ultrafiltration/diafiltration processes
- Date de publication : 2024-12-15
Référence
A. Davalos-Vazquez, L. Mojica, O. A. Sánchez-Velázquez, G. Castillo-Herrera, J. E. Urías-Silvas, A. Doyen, L. Moreno-Vilet. 2024. Techno-functional properties and structural characteristics of cricket protein concentrates affected by pre-treatments and ultrafiltration/diafiltration processes. Food Chemistry, 461, 140908.
Information Complémentaire
Lien vers l'article: https://www.sciencedirect.com/science/article/abs/pii/S0308814624025585
Mot(s) Clé(s)
Protéines d'insectes Ingrédient alimentaire Délipidation Extraction par fluide supercritique Ultrafiltration
Résumé
This study aimed to evaluate different pre-treatments on cricket flour (CF), solvent-defatting (CFH), and supercritical-defatting (CFS) to obtain cricket protein concentrate (CPC) by ultrafiltration (UF)-diafiltration (DF) and evaluate the UF-DF performance, techno-functional properties, and digestibility. Results showed that defatting efficiency was 63 % and 85 % for solvent-defatting and supercritical fluid defatting, respectively. The supercritical fluid extraction process decreased the protein solubility and affected the UF performance, decreasing protein retention by 33 %. However, the soluble protein of the generated concentrates was higher than 90 %. Protein concentrates showed a better foaming capacity at pH 5.0 and 7.0, while the oil-holding capacity (1.95–2.20 g/g) decreased in defatted concentrates but was higher than water-holding (0.30–0.60 g/g). Emulsion activity (45–50 %) was not affected by pre-treatments (p > 0.05). Protein digestibility ranged from 71 to 75 % (p < 0.05). Supercritical fluid defatting and ultrafiltration-diafiltration processes were suitable for obtaining cricket protein concentrates.
