Nutritional value, protein and peptide composition of edible cricket powders

被引:127
|
作者
Montowska, Magdalena [1 ]
Kowalczewski, Przemyslaw Lukasz [2 ]
Rybicka, Iga [3 ]
Fornal, Emilia [4 ]
机构
[1] Poznan Univ Life Sci, Fac Food Sci & Nutr, Dept Meat Technol, Poznan, Poland
[2] Poznan Univ Life Sci, Fac Food Sci & Nutr, Inst Food Technol Plant Origin, Poznan, Poland
[3] Poznan Univ Econ & Business, Fac Commod Sci, Dept Technol & Instrumental Anal, Poznan, Poland
[4] Med Univ Lublin, Fac Med, Dept Pathophysiol, Lublin, Poland
关键词
Acheta domesticus; Cricket; Insect; Mineral; Peptide marker; UHPLC-QTOF-MS/MS; CELIAC-DISEASE; TENEBRIO-MOLITOR; MEAT PROTEINS; INSECTS; IDENTIFICATION; MAGNESIUM; FOOD;
D O I
10.1016/j.foodchem.2019.03.062
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
There are various indicators, including FAO and EU sources, that edible insects could become one of the solutions to the problem of global food supply. This report was aimed at improving the knowledge on powdered crickets (Acheta domesticus). The analyses of the basic nutritional composition revealed that cricket powders were rich in protein (42.0-45.8% of dry matter) and fat (23.6-29.1% of dry matter). In terms of mineral content, CPs were rich in Ca, Mg and Fe. Most of all, the levels of Cu, Mn and Zn were especially high (2.33-4.51, 4.1-12.5, 12.8-21.8 mg/100 g of dry matter, respectively). Furthermore, the analyses into the proteins indicated that the cricket powders were treated with high temperatures and allowed the determination of four cricket-specific peptides that showed sufficient thermostability to serve as markers for authentication.
引用
收藏
页码:130 / 138
页数:9
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