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Kim TK, Yong HI, Kang MC, Jung S, Jang HW, Choi YS. Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein. Food Sci Anim Resour 2021; 41:185-195. [PMID: 33987542 PMCID: PMC8114999 DOI: 10.5851/kosfa.2020.e85] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 09/24/2020] [Accepted: 10/07/2020] [Indexed: 12/03/2022] Open
Abstract
The objective of this study was to determine the effects of high pressure to
investigate the technical functional properties of the protein solution
extracted from an edible insect, Protaetia brevitarsis
seulensis. High pressure processing was performed at 0 (control),
100, 200, 300, 400, and 500 MPa at 35°C. The essential amino acid index
of the control was lower (p<0.05) than that of the P. brevitarsis
seulensis extract treated with 100 MPa. The SDS-PAGE patterns
tended to become faint at approximately 75 kDa and thicker at approximately 37
KDa after high pressure treatment. The protein solubility and pH of the protein
tended to increase as the hydrostatic pressure levels increased. The instrument
color values (redness and yellowness) of the P. brevitarsis
seulensis protein treated with high pressure were lower
(p<0.05) than those of the control. The forming capacity of the protein
solution with P. brevitarsis seulensis treated with high
pressure was higher (p<0.05) than that of the control. In conclusion, we
confirmed that the technical functional properties of edible insect proteins
extracted under high pressure of 200 MPa are improved. Our results indicate that
high pressure can improve the technical functional properties of proteins from
edible insects.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Min-Cheol Kang
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Hae Won Jang
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.,Deparment of Food Science and Biotechnology, Sungshin Women's University, Seoul 01133, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
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Bayrak M, Mata J, Raynes JK, Greaves M, White J, Conn CE, Floury J, Logan A. Investigating casein gel structure during gastric digestion using ultra-small and small-angle neutron scattering. J Colloid Interface Sci 2021; 594:561-574. [PMID: 33780761 DOI: 10.1016/j.jcis.2021.03.087] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 02/24/2021] [Accepted: 03/15/2021] [Indexed: 11/25/2022]
Abstract
This study aimed to understand the structural devolution of 10% w/w rennet-induced (RG) and transglutaminase-induced acid (TG) gels in H2O and D2O under in vitro gastric conditions with and without pepsin. The real-time devolution of structure at a nano- (e.g. colloidal calcium phosphate (CCP) and micelle) and micro- (gel network) level was determined using ultra-small (USANS) and small-angle neutron scattering (SANS) with electron microscopy. Results demonstrate that gel firmness or elasticity determines disintegration behaviour during simulated mastication and consequently the particle size entering the stomach. Shear of mixing in the stomach, pH, and enzyme activity will also affect the digestion process. Our results suggest that shear of mixing primarily results in erosion at the particle surface and governs gel disintegration behaviour during the early stages of digestion. Pepsin diffusivity, and hence action, occur more readily in the latter stages of gastric digestion via access to the particle interior. This occurs via the progressively larger pores of the looser gel network and channels created within the larger, less dense casein micelles of the RG gels. Gel firmness and brittleness were greater in the D2O samples compared to H2O, facilitating gel disintegration. Despite the higher strength and elasticity of RG compared to TG, the protein network strands of the RG gels become more compact when exposed to the acidic gastric environment with comparatively larger pores observed through SEM imaging. This led to a higher degree of digestibility in RG gels compared to TG gels. This is the first study to examine casein gel structure during simulated gastric digestion using scattering and highlights the benefits of neutron scattering to monitor structural changes during digestion at multiple length scales.
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Affiliation(s)
- Meltem Bayrak
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia; School of Science, STEM College, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | - Jitendra Mata
- Australian Centre for Neutron Scattering, Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia.
| | - Jared K Raynes
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | - Mark Greaves
- CSIRO Manufacturing, Bayview Avenue, Clayton, VIC 3168, Australia.
| | - Jacinta White
- CSIRO Manufacturing, Bayview Avenue, Clayton, VIC 3168, Australia.
| | - Charlotte E Conn
- School of Science, STEM College, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | | | - Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
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