Functional properties of tropical banded cricket (Gryllodes sigillatus) protein hydrolysates

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• 作者：Felicia G. Hall^a ; ^{hall351@purdue.edu} ; Owen G. Jones^a ; ^{joneso@purdue.edu} ; Marguerite E. O'Haire^b ; ^{mohaire@purdue.edu} ; Andrea M. Liceaga^a ; ^{aliceaga@purdue.edu}
• 关键词：Entomophagy ; Cricket protein hydrolysates ; Commercial enzyme ; Functional properties
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：414-422
• 全文大小：723 K
• 卷排序：224

文摘

Whole crickets were enzymatically hydrolyzed using alcalase with varying parameters. Solubility improved over a wide pH range, compared with the unhydrolyzed cricket. Some trials showed better emulsion capacity while all trials were more stable. Hydrolysates showed higher foamability but inferior foam stability to the control.