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Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins

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Abstract

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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Acknowledgements

This research was supported by the Main Research Program (E0211200-01) of the Korea Food Research Institute (KFRI) funded by the Ministry of Science and ICT (Republic of Korea). This research was also partially supported by the Livestock Industrialization Technology Development Program (321079-3) by the Ministry of Agriculture, Food and Rural Affairs (Republic of Korea).

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  1. Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365, Republic of Korea

    Tae-Kyung Kim, Hae In Yong, Min-Cheol Kang, Ji Yoon Cha & Yun-Sang Choi

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  2. Hae In Yong
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Correspondence to Yun-Sang Choi.

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Kim, TK., Yong, H.I., Kang, MC. et al. Effect of hydrocolloids on functionality of Protaetia brevitarsis proteins. Food Sci Biotechnol 31, 243–251 (2022). https://doi.org/10.1007/s10068-021-01021-8

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