Changes of structural characteristics, functional properties and volatile compounds of Tenebrio molitor larvae protein after sustainable defatting process: Influence of the different volume ratios of n-hexane to ethanol

被引:0
|
作者
Zhang, Fengxue [1 ,2 ]
Li, Xin [3 ]
Zhao, Zihan [1 ]
Kong, Baohua [1 ]
Cao, Chuanai [1 ]
Zhang, Hongwei [1 ]
Shao, Junhua [4 ]
Liu, Qian [1 ]
机构
[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China
[2] Ludong Univ, Sch Food Engn, Yantai 264025, Shandong, Peoples R China
[3] Northeast Agr Univ, Sharable Platform Large Scale Instruments & Equipm, Harbin 150030, Heilongjiang, Peoples R China
[4] Shenyang Agr Univ, Coll Food Sci, Shenyang 110000, Liaoning, Peoples R China
基金
中国国家自然科学基金;
关键词
Tenebrio molitor larvae protein; Mixture defatting; Structural and functional properties; Volatile compound; EDIBLE INSECTS; EMULSIFYING PROPERTIES; EXTRACTION; ACID; FOOD; PH;
D O I
10.1016/j.foodres.2024.114974
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This work aimed to study the effect of defatting via the mixture of n-hexane and ethanol under different volume ratio on the changes of structural characteristics, functional properties and volatile compounds of Tenebrio molitor larvae protein (TMLP). The results showed that 1:0.6 vol ratio of n-hexane to ethanol rendered the highest defatting rate (P < 0.05), as well as led to the highest EAA/AA contents, sulfhydryl contents, surface hydrophobicity, solubility, water/oil holding capacities and emulsifying properties of TMLP (P < 0.05). However, higher volume ratio of n-hexane to ethanol led to negative impacts on functionalities of TMLP. Moreover, the contents of aldehydes and hydrocarbons which rendered off-flavour to TMLP significantly decreased with the increasing volume ratio of n-hexane to ethanol (P < 0.05), while the contents of pleasure flavour (hydrocarbons and ester compounds) were obviously enhanced. This study provides an eco-friendly defatting method on the processing of TMLP with superior quality attributes.
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页数:13
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