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KMID : 1007520220310020243
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Food Science and Biotechnology
2022 Volume.31 No. 2 p.243 ~ p.251
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Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins
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Kim Tae-Kyung
Yong Hae-In
Kang Min-Cheol
Cha Ji-Yoon
Choi Yun-Sang
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Abstract
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In this study, the effects of various hydrocolloids on the functionality of extracted proteins from Protaetia brevitarsis were investigated. Gel solubility, apparent viscosity, thermal properties, microstructure, textural properties, foaming properties, and emulsion properties were estimated and compared among treatments. Although all hydrocolloids enhanced the protein gelling properties compared with those of the control protein, the protein?polysaccharide complex in samples treated with a hydrocolloid with a lower solubility of hydrophobic bonds and disulfide bonds showed a more compact microstructure with high textural properties, apparent viscosity, and emulsion stability. By contrast, hydrocolloids with a high solubility of hydrophobic bonds increased the foaming properties and showed high thermal stability of the insect proteins. These results indicate that hydrocolloids should be carefully selected when in complex with edible insect proteins according to their purpose as gelling or foaming agents.
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KEYWORD
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Edible insect, Protein characteristic, Functional property, Hydrocolloid, Protaetia brevitarsis
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