Article

Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein

Tae-Kyung Kim1, Hae In Yong1, Min-Cheol Kang1, Samooel Jung2, Hae Won Jang1, Yun-Sang Choi1,*
Author Information & Copyright
1Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
2Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea, Democratic People's Republic of.
*Corresponding Author: Yun-Sang Choi, Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea, Republic of. E-mail: kcys0517@kfri.re.kr.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Sep 04, 2020 ; Revised: Sep 24, 2020 ; Accepted: Oct 07, 2020

Published Online: Oct 12, 2020

Abstract

We utilized high hydrostatic pressure to investigate the technical functional properties of the protein solution extracted from an edible insect, Protaetia brevitarsis seulensis. High hydrostatic pressure processing was performed at 0 (control), 100, 200, 300, 400, and 500 MPa. The protein quality of the control was lower (p<0.05) than that of the P. brevitarsis seulensis extract treated with 100 MPa. The SDS-PAGE patterns tended to become faint at approximately 75 kDa and thicker at approximately 37 KDa after high hydrostatic pressure treatment. The protein solubility and pH of the protein tended to increase as the hydrostatic pressure levels increased. The instrument color values (redness and yellowness) of the P. brevitarsis seulensis protein treated with high hydrostatic pressure were lower (p<0.05) than those of the control. The forming capacity of the protein solution with P. brevitarsis seulensis treated with high hydrostatic pressure was higher (p<0.05) than that of the control. In conclusion, we confirmed that the technical functional properties of edible insect proteins extracted under high hydrostatic pressure of 200 MPa are improved. Our results indicate that  high hydrostatic pressure can improve the technical functional properties of proteins from edible insects.

Keywords: Protaetia brevitarsis seulensis; edible insect; protein functionality; protein quality; emulsion stability


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The name of the journal has been changed from Korean Journal for Food Science of Animal Resources to Food Science of Animal Resources from January 2019.

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