Effect of ethanol treatment on the structural, techno-functional, and antioxidant properties of edible insect protein obtained from Tenebrio molitor larvae

被引：14

作者：

Lee, Jae Hoon ^{[1
]}

Kim, Yea-Ji ^{[1
]}

Kim, Tae-Kyung ^{[1
]}

Song, Kyung-Mo ^{[1
]}

Choi, Yun-Sang ^{[1
]}

机构：

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

来源：

FOOD CHEMISTRY | 2024年 / 437卷

关键词：

Edible insect protein; Tenebrio molitor larvae; Ethanol treatment; Techno-functional properties; Structural properties; Antioxidant activities;

D O I：

10.1016/j.foodchem.2023.137852

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Edible insect-derived proteins have attracted considerable attention in the food industry owing to their excellent nutritional and bio-functional activities. Herein, ethanol (20, 40, 60, and 80 %)-treated Tenebrio molitor protein (ETMP) was prepared, and its structural, techno-functional, and antioxidant properties were assessed. As the ethanol concentration increased, the molecular weight of the ETMP decreased, and alpha-helix content decreased whereas that of beta-sheet increased, affecting the secondary structure. Ethanol treatment also resulted in changes in the techno-functional properties of edible insect proteins. ETMP showed significant 2,2 '-Azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt radical-scavenging activity (p < 0.05), and its antioxidant activity effectively increased the viability of Vero cells damaged by oxidative stress; 20 % ethanol treatment induced the highest antioxidant activity. In conclusion, our results suggest that appropriate ethanol treatment (20 %) increases the antioxidant activity of edible insect proteins, suggesting their potential in food as an alternative protein resource and functional food with excellent antioxidant activity.

引用

页数：11

共 40 条

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