Effect of pH on the coagulation properties of Tenebrio molitor coagulant

Abstract

SummaryBecause of the continuous increase in global cheese consumption, there is a continual need to find new coagulants for producing cheeses with different characteristics to suit various consumers. A new coagulant was extracted from Tenebrio molitor larvae. We then investigated the influence of pH on the coagulation properties of Tenebrio molitor coagulant. The results indicate that the rennet flocculation time and whey OD value of Tenebrio molitor coagulant increased with the increase in coagulation pH (P < 0.05). The water holding capacity, turbidity, particle size and storage modulus increased and then decreased (P < 0.05) and reached the maximum at pH 5.6. There was a decrease and then increase for casein glycopeptide in the hydrolysis solution (P < 0.05), and its content reached 0.64 mg/mL at pH 6.2; the minimum hydrolysis of Tenebrio molitor coagulant was found at pH 5.6. SDS‐PAGE, secondary structure and confocal laser scanning microscope indicated that the curd structure was stable at pH 5.6, and the coagulation performance was better. Moreover, there were the smallest differences for the texture structure of Tenebrio molitor coagulant curd with commercial rennet curd at pH 5.6. Therefore, pH 5.6 is the optimum pH of Tenebrio molitor coagulant. The study provides a theoretical basis and reference for the development of a new edible insect coagulant and its application.