Abstract
The effect of high hydrostatic pressure (HHP) combined with enzymatic methods or gelatin incorporation in the gelation process of protein isolated from Acheta domesticus was investigated. The results indicate that transglutaminase (TGasa) or glucose oxidase (GOx) enzymes can induce reversible aggregation in dispersions of insoluble protein fractions and increase viscosity in dispersions of soluble fractions, but does not induce gel formation even after HHP treatment; in consequence, enzymatic treatment on cricket protein can be used to increase viscosity but not to form gels. It is technically feasible to obtain gels by adding 2% porcine gelatin to dispersions of protein fractions and subjecting them to HHP. The firmness and syneresis variation values of those gels during storage depended on the protein extracted fraction (insoluble or soluble protein) and on the concentration of protein used. The highest hardness and lowest syneresis was found with the gels obtained from the insoluble fraction at 11 and 15% (w/w) protein concentration. Color difference (ΔE* > 3) appreciable to the naked eye was observed along the storage period and no noticeable pH variations were found after 28 days of storage. Results indicate that new raw materials of interest can be developed for the food industry based on cricket protein isolates, to make high-protein foods which could be applied in a wide variety of different food applications including 3D printing or fat substitution.
Highlights
High Hydrostatic Pressure is a novel preservation technology that has experienced a great development in recent years
The results indicated that high pressure processing was the most effective technique in modifying myofibrillar proteins improving the yield of gels when heated
In all gel samples there was a decrease in luminosity from day 1 to day 28 of storage unless this loss of luminosity was greater in the case of gel samples containing whey protein isolate (WPI) than in those containing insect protein isolate
Summary
High Hydrostatic Pressure is a novel preservation technology that has experienced a great development in recent years. This technology has other applications in the food sector. Soy protein formed gels when high hydrostatic pressure was applied with an intensity of 300 MPa [1]. A study to elucidate the effect of high-pressure treatment (200, 400, and 600 MPa) on the physicochemical, functional, thermal, rheological, and structural properties of freeze-dried kidney bean protein isolate was carried out by [2]. The effects of different non thermal technologies on the physicochemical and functional properties of myofibrillar proteins were studied by [3]
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