Journal article
Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark1
National Food Institute, Technical University of Denmark2
Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark3
Nanofluidics and Bioimaging, Optical Sensing and Imaging Systems, Department of Health Technology, Technical University of Denmark4
Optical Sensing and Imaging Systems, Department of Health Technology, Technical University of Denmark5
Department of Health Technology, Technical University of Denmark6
Universidade Federal de Viçosa7
nextProtein8
H. illucens, black soldier fly larvae (BSFL) is one of the sustainable sources of protein. However, the research on the functionality of BSFL proteins is limited and need to be explored to increase consumer acceptance. The aim of this study is to create a gel system from BSFL protein and evaluate the impact of ultrasound treatment at different exposure time (5, 15, 30 min) on the physicochemical properties of BSFL protein.
The highest values for surface hydrophobicity, size, ζ-potential were obtained after 15 min of ultrasound treatment and the same was found for the elastic modulus. Finally, confocal laser scanning microscopy (CLSM) along with image analysis revealed the lowest pore size after 15 min of treatment. The high protein content of BSFL protein extract and its promising gel system herein created, are important features to be considered for further development of insect-based food.
| Language: | English |
|---|---|
| Year: | 2022 |
| Pages: | 132826 |
| ISSN: | 18737072 and 03088146 |
| Types: | Journal article |
| DOI: | 10.1016/j.foodchem.2022.132826 |
| ORCIDs: | Queiroz, Lucas Sales , Marie, Rodolphe , Mohammadifar, Mohammad Amin and Casanova, Federico |
