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Yellow mealworm protein for food purposes - extraction and functional properties

Zhao, Xue and Vázquez Gutiérrez, José Luis and Johansson, Daniel and Landberg, Rikard and Langton, Maud (2016). Yellow mealworm protein for food purposes - extraction and functional properties. PloS one. 11:2, 1-17
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Official URL: http://dx.doi.org/10.1371/journal.pone.0147791

Abstract

A protocol for extraction of yellow mealworm larvae proteins was established, conditions were evaluated and the resulting protein extract was characterised. The freeze-dried yellow mealworm larvae contained around 33% fat, 51% crude protein and 43% true protein on a dry matter basis. The true protein content of the protein extract was about 75%, with an extraction rate of 70% under optimised extraction conditions using 0.25 M NaOH, a NaOH solution: ethanol defatted worm ratio of 15: 1 mL/g, 40 degrees C for 1 h and extraction twice. The protein extract was a good source of essential amino acids. The lowest protein solubility in distilled water solution was found between pH 4 and 5, and increased with either increasing or decreasing pH. Lower solubility was observed in 0.5 M NaCl solution compared with distilled water. The rheological tests indicated that temperature, sample concentration, addition of salt and enzyme, incubation time and pH alterations influenced the elastic modulus of yellow mealworm protein extract (YMPE). These results demonstrate that the functional properties of YMPE can be modified for different food applications.

Authors/Creators:Zhao, Xue and Vázquez Gutiérrez, José Luis and Johansson, Daniel and Landberg, Rikard and Langton, Maud
Title:Yellow mealworm protein for food purposes - extraction and functional properties
Series/Journal:PloS one (1932-6203)
Year of publishing :2016
Volume:11
Number:2
Page range:1-17
Number of Pages:17
Publisher:Public Library of Science
ISSN:1932-6203
Language:English
Publication Type:Journal article
Refereed:Yes
Article category:Scientific peer reviewed
Version:Published version
Full Text Status:Public
Agris subject categories.:Q Food science > Q01 Food science and technology
Subjects:(A) Swedish standard research categories 2011 > 2 Engineering and Technology > 211 Other Engineering and Technologies > Food Engineering
Keywords:mealworms, extraction, protein, microstructure, texture
URN:NBN:urn:nbn:se:slu:epsilon-e-3923
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-e-3923
Additional ID:
Type of IDID
Web of Science (WoS)000369550200059
ID Code:14018
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: SLUpub Connector
Deposited On:03 Feb 2017 12:15
Metadata Last Modified:03 Feb 2017 12:15

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