Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system

Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system

We investigated the thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins originating from various edible insect species: Tenebrio molitor L., Protaetia brevitarsis larvae, and Allomyrina dichotoma larvae. The protein solubility and pH of the heat-in...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food science & technology 2020-12, Vol.134, p.110270, Article 110270
Hauptverfasser: Kim, Tae-Kyung, Lee, Min Hyeock, Yu, Min-Hee, Yong, Hae In, Jang, Hae Won, Jung, Samooel, Choi, Yun-Sang
Format: Artikel
Sprache:eng
Schlagworte:
Edible insect
Heat-induced gel
Protein solubility
Rheological property
Thermal stability
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:We investigated the thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins originating from various edible insect species: Tenebrio molitor L., Protaetia brevitarsis larvae, and Allomyrina dichotoma larvae. The protein solubility and pH of the heat-induced gel prepared from A. dichotoma exhibited the highest value (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.110270