Effects of ultrafine grinding on nutritional, physicochemical and protein composition of Acheta domesticus powder

Abstract

Acheta domesticus is a new source of high-quality protein, but the accessibility and acceptability of protein is notably limited by the particle size of the house cricket powder, and little information about the effect of particle size on the house cricket powder had been reported. In this study, four kinds of ultrafine cricket powder were obtained by two industrial methods, and compared with the traditional grinding powder. The results illustrated that ultrafine grinding technology could increase the powder properties, such as the thermal stability, crystallinity, color brightness, protein extraction rate and amino acid content, especially the essential amino acid (EAA) content were significantly improved. And the properties and nutrient release of the powder are mainly related to the particle size rather than the method. The results have a certain guiding effect on the development and application of ultrafine house cricket powder as a multifunctional nutrient.