{"title":"通过焙烧改善食用昆虫分离蛋白的特性和嗅觉属性","authors":"Chinbat Ganbat, Jung-Ah Han","doi":"10.1007/s10068-024-01667-0","DOIUrl":null,"url":null,"abstract":"<p>The characteristics of proteins extracted from two kinds of edible insects (<i>Gryllus Bimaculatus</i> and <i>Tenebrio Molitor</i>, for G.B and T.M, respectively) were compared after roasting at 180 °C for 15 min and 200 °C for 10 min, respectively. The amino acid content decreased by roasting, and the degree of decrease varied depending on the type of edible insect and roasting temperature. Antioxidant activity increased by 5.2–11.3% following roasting, with no significant differences by roasting temperature. The results of Infrared (IR) spectrum and gas chromatography (GC) analysis revealed that compounds contributing to a strong waxy scent and sour taste decreased, whereas those associated with aroma and floral scent increased as a result of roasting. In conclusion, roasting led to an enhancement in the olfactory characteristics of proteins extracted from edible insects, and roasting at 180 °C for 20 min for G.B and 200 °C for 15 min for T.M could be considered optimal.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"148 1","pages":""},"PeriodicalIF":2.4000,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Improvement of properties and olfactory attributes of isolated protein from edible insects by roasting\",\"authors\":\"Chinbat Ganbat, Jung-Ah Han\",\"doi\":\"10.1007/s10068-024-01667-0\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The characteristics of proteins extracted from two kinds of edible insects (<i>Gryllus Bimaculatus</i> and <i>Tenebrio Molitor</i>, for G.B and T.M, respectively) were compared after roasting at 180 °C for 15 min and 200 °C for 10 min, respectively. The amino acid content decreased by roasting, and the degree of decrease varied depending on the type of edible insect and roasting temperature. Antioxidant activity increased by 5.2–11.3% following roasting, with no significant differences by roasting temperature. The results of Infrared (IR) spectrum and gas chromatography (GC) analysis revealed that compounds contributing to a strong waxy scent and sour taste decreased, whereas those associated with aroma and floral scent increased as a result of roasting. In conclusion, roasting led to an enhancement in the olfactory characteristics of proteins extracted from edible insects, and roasting at 180 °C for 20 min for G.B and 200 °C for 15 min for T.M could be considered optimal.</p>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"148 1\",\"pages\":\"\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-07-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s10068-024-01667-0\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10068-024-01667-0","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Improvement of properties and olfactory attributes of isolated protein from edible insects by roasting
The characteristics of proteins extracted from two kinds of edible insects (Gryllus Bimaculatus and Tenebrio Molitor, for G.B and T.M, respectively) were compared after roasting at 180 °C for 15 min and 200 °C for 10 min, respectively. The amino acid content decreased by roasting, and the degree of decrease varied depending on the type of edible insect and roasting temperature. Antioxidant activity increased by 5.2–11.3% following roasting, with no significant differences by roasting temperature. The results of Infrared (IR) spectrum and gas chromatography (GC) analysis revealed that compounds contributing to a strong waxy scent and sour taste decreased, whereas those associated with aroma and floral scent increased as a result of roasting. In conclusion, roasting led to an enhancement in the olfactory characteristics of proteins extracted from edible insects, and roasting at 180 °C for 20 min for G.B and 200 °C for 15 min for T.M could be considered optimal.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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