Effects of Heating Time and Temperature on Functional Properties of Proteins of Yellow Mealworm Larvae (Tenebrio molitor L.)

Lee, Ha-jung; Kim, Ji-Han; Ji, Da-Som; Lee, Chi-ho

doi:10.5851/kosfa.2019.e24

Cited by 54 publications

(36 citation statements)

References 36 publications

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“…The EC and ES of non-fermented mealworm powder are in line with those of other studies on mealworm flours [9,33]. In addition, their emulsification properties were not significantly different from commercial egg albumen powder, indicating its potential as an alternative source of protein emulsifier for food formulations.…”

Section: Emulsion Capacity and Stabilitysupporting

confidence: 88%

Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (Tenebrio molitor) Powders

Borremans

Bußler

Sagu

et al. 2020

Foods

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The aim of this study was to determine the effect of blanching followed by fermentation of mealworms (Tenebrio molitor) with commercial meat starter cultures on the functional properties of powders produced from the larvae. Full fat and defatted powder samples were prepared from non-fermented and fermented mealworm pastes. Then the crude protein, crude fat, and dry matter contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and stability, emulsion capacity and stability, protein solubility, quantity of free amino groups, and protein composition of the powders were evaluated. Regardless of the starter culture used, the blanching plus fermentation process reduced the crude and soluble protein contents of the full fat powders and in general impaired their water and oil binding, foaming, and emulsifying properties. Defatting of the powders improved most functional properties studied. The o-phthaldialdehyde assay revealed that the amount of free amino groups was higher in the fermented powders while sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble proteins of the fermented powders were composed of molecules of lower molecular mass compared to non-fermented powders. As molecular sizes of the soluble proteins decreased, it was clear that the protein structure was also modified by the fermentation process, which in turn led to changes in functional properties. In general, it was concluded that fermentation of mealworms with blanching as a pre-treatment does not contribute to the functional properties studied in this work. Nevertheless, the results confirmed that the properties of non-fermented powders are comparable to other food protein sources.

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Section: Emulsion Capacity and Stabilitysupporting

confidence: 88%

Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (Tenebrio molitor) Powders

Borremans

Bußler

Sagu

et al. 2020

Foods

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show abstract

“…The EC and ES of non-fermented mealworm powder are in line with those of other studies on mealworm flours (Lee et al, 2019; Zielińska et al, 2018). In addition, their emulsification properties were not significantly different from commercial egg albumen powder, indicating its potential as alternative source of protein emulsifier for food formulations.…”

Section: Resultssupporting

confidence: 90%

Functional properties of powders produced from either or not fermented mealworm (Tenebrio molitor) paste

Borremans

Bußler

et al. 2020

Preprint

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25The aim of this study was to determine the effect of fermentation of mealworms (Tenebrio 26 molitor) with commercial meat starters cultures on the functional properties of powders 27 produced from the larvae. Full fat and defatted powder samples were prepared from non-28 fermented and fermented mealworm pastes. Then the crude protein, crude fat and dry matter 29 contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and 30 stability, emulsion capacity and stability, protein solubility, quantity of free amino groups and 31 protein composition of the powders were evaluated. Regardless of the starter culture used, 32 fermentation significantly (p < 0.05) reduced the crude and soluble protein content of the non-33 defatted mealworm powders and in general impaired their water and oil binding, foaming-and 34 emulsifying properties. Defatting of the powders improved most functional properties studied, 35 except the protein solubility, water binding capacity, foaming capacity and emulsion stability. 36The o-phthaldialdehyd assay revealed that the amount of free amino groups increased during 37 fermentation, which may be attributed to proteolysis of mealworm proteins by the starters. 38Sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble 39 proteins of fermented powders were composed of molecules of lower molecular mass compared 40 to non-fermented powders. As the molecular sizes of the soluble proteins decreased, it is clear 41 that also the protein structure was modified by the fermentation process, which in turn led to 42 changes in functional properties. It was concluded that fermentation of mealworms in general 43 does not contribute to the functional properties studied in this work. Nevertheless, the results 44 confirmed that the properties of non-fermented powders are comparable to other food protein 45 sources.46 Key words 47 In particular, mealworms (Tenebrio molitor) are gaining attention as alternative protein source 51 due their high protein level, good amino acid profiles and high levels of unsaturated fatty acids, 52 vitamins and minerals (Van Huis, 2016). Various technologies are used for the stabilisation of 53 mealworms and processing them into foods, most of which are based on heat application (oven 54 drying and boiling). It can be interesting, both cost-wise and protein property-wise, to apply 55 processes that do not involve heat. Fermentation is a non-thermal process in which a food matrix 56 is subjected to the action of microorganisms or enzymes so that desirable biochemical changes 57 cause modification to the product (Campbell-Platt, 1987). These modifications may result in 58 modified sensory qualities, improved nutritional value, enhanced preservation and/or increased 59 economic value. Fermentation of mealworm paste has been reported to be feasible with lactic 60 acid starter cultures, as indicated by a rapid pH reduction (De Smet et al., 2019; Borremans et 61 al., 2019). During fermentation, some of the starter cultures tes...

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“…The decreasing solubility of PPI may be due to the structure denaturation of PPI caused by high temperature drying, which increased exposure of hydrophobic groups and reduced the protein-water interactions. These results corresponded with the studies of Ziegler et al 42 and Lee et al 43 .…”

Section: Functional Properties Of Peanut Protein Isolate Ppisupporting

confidence: 93%

Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying

Wang

et al. 2020

J. Oleo Sci.

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than 10 w. b. 6, 7 , it was susceptible to mold development and toxin production 8. The peanut drying process can be performed based on many drying methods, such as solar radiation, hot air drying, microwave and radio frequency heating etc. 9. But the most commonly used methods were solar radiation and hot air drying 9. Drying by sun usually took a long time and was affected by weather. Hot air drying process can be performed by traditional bin dryers or semitrailers with heated air passing through the bed of peanuts 10. Studies on peanut drying by hot air mainly focused on drying parameters 7 , the uniformity of peanut drying 11 , the effective diffusion coefficient and the main thermodynamic properties 12 , the mathematical model of thin layer drying 12, 13 , the non-isothermal drying models 14. In addition to the above researches on peanut drying, there were also some studies on the quality of raw peanut Abstract: Peanuts are usually with high moisture after harvest and must be dried to prevent mildew. Hot air drying is the most commonly used method for peanut drying. The purpose of this study was to evaluate the drying temperatures on the peanut qualities. In this paper, fresh peanuts were dried with solar radiation (control group) and hot air at 35-60℃ until the moisture content of peanut reduced below 10%. The physical (texture, damaged percentage of red testa and breakage percentage of peanut kernel), physiological (germination) and biochemical (the contents of vitamin E and aflatoxin B 1 ; acidity values, iodine values, peroxide values and fatty acid composition of peanut oil; solubility, emulsifying, foaming, water-holding capacity and oil-binding capacity of peanut protein) properties of peanut kernel were determined under different drying conditions (solar radiation, 35℃, 40℃, 45℃, 50℃, 55℃, 60℃). The results showed that hot air temperatures had obvious influences on peanut qualities. The damaged percentage of red testa and breakage percentage of peanut kernel increased remarkably when the drying temperatures were above 45℃. Meanwhile, when drying temperatures were more than 45℃, the acid value and peroxide value of the extracted oil increased significantly. Furthermore, some properties exhibited prominent changes when the temperatures were higher than 50℃, such as hardness, brittleness, germination percentage, and the Vitamin E content of peanut kernel. In addition, the research results revealed that hot air can increase hydrophobicity of peanut protein and affect the functional properties of peanut protein. Therefore, it could be concluded that peanut should be dried by hot air below 45℃ for quality maintenance. It also provided reference to choose suitable drying temperatures based on the final use of peanut.

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Effects of Heating Time and Temperature on Functional Properties of Proteins of Yellow Mealworm Larvae (Tenebrio molitor L.)

Cited by 54 publications

References 36 publications

Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (Tenebrio molitor) Powders

Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (Tenebrio molitor) Powders

Functional properties of powders produced from either or not fermented mealworm (Tenebrio molitor) paste

Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying

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