Open Access
Issue |
BIO Web Conf.
Volume 80, 2023
4th International Conference on Smart and Innovative Agriculture (ICoSIA 2023)
|
|
---|---|---|
Article Number | 04003 | |
Number of page(s) | 8 | |
Section | Precision Nutrition Technology | |
DOI | https://doi.org/10.1051/bioconf/20238004003 | |
Published online | 14 December 2023 |
- Adenekan, M. K., Fadimu, G. J., Odunmbaku, L. A. and Oke, E. K. (2018) Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan) protein isolates. Food science & nutrition, 6(1), pp. 146-152. [CrossRef] [PubMed] [Google Scholar]
- AOAC (2002) Crude protein in meat. 928.08. Official methods of analysis. [Google Scholar]
- Brogan, E. N., Park, Y.-L., Matak, K. E. and Jaczynski, J. (2021) Characterization of protein in cricket (Acheta domesticus), locust (Locusta migratoria), and silk worm pupae (Bombyx mori) insect powders. LWT-Food Science and Technology, 152, pp. 112314. [CrossRef] [Google Scholar]
- Chen, J., Mu, T., Zhang, M., Goffin, D., Sun, H., Ma, M., Liu, X. and Zhang, D. (2018) Structure, physicochemical, and functional properties of protein isolates and major fractions from cumin (Cuminum cyminum) seeds. International Journal of Food Properties, 21(1), pp. 685701. [Google Scholar]
- Cui, Z., Chen, Y., Kong, X., Zhang, C. and Hua, Y. (2014) Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: Effects of heating concentration, homogenizer rotating speed, and salt addition level. Journal of agricultural and food chemistry, 62(7), pp. 1634-1642. [CrossRef] [PubMed] [Google Scholar]
- Day, L., Cakebread, J. A. and Loveday, S. M. (2022) Food proteins from animals and plants: Differences in the nutritional and functional properties. Trends in Food Science & Technology, 119, pp. 428-442. [CrossRef] [Google Scholar]
- de Castro, R. J. S., Ohara, A., dos Santos Aguilar, J. G. and Domingues, M. A. F. (2018) Nutritional, functional and biological properties of insect proteins: Processes for obtaining, consumption and future challenges. Trends in Food Science & Technology, 76, pp. 82-89. [CrossRef] [Google Scholar]
- Dion-Poulin, A., Laroche, M., Doyen, A. and Turgeon, S. L. (2020) Functionality of cricket and mealworm hydrolysates generated after pretreatment of meals with high hydrostatic pressures. Molecules, 25(22), pp. 5366. [CrossRef] [PubMed] [Google Scholar]
- Friedman, M. (1996) Nutritional value of proteins from different food sources. A review. Journal of agricultural and food chemistry, 44(1), pp. 629. [Google Scholar]
- Garba, U. and Kaur, S. (2014) Protein isolates: Production, functional properties and application. International journal of current research and review, 6(3), pp. 35-45. [Google Scholar]
- Gould, J. and Wolf, B. (2018) Interfacial and emulsifying properties of mealworm protein at the oil/water interface. Food Hydrocolloids, 77, pp. 57-65. [CrossRef] [Google Scholar]
- Gravel, A. and Doyen, A. (2020) The use of edible insect proteins in food: Challenges and issues related to their functional properties. Innovative Food Science & Emerging Technologies, 59, pp. 102272. [CrossRef] [Google Scholar]
- Gravel, A., Marciniak, A., Couture, M. and Doyen, A. (2021) Effects of hexane on protein profile, solubility and foaming properties of defatted proteins extracted from Tenebrio molitor larvae. Molecules, 26(2), pp. 351. [CrossRef] [PubMed] [Google Scholar]
- Hu, H., Fan, T., Zhao, X., Zhang, X., Sun, Y. and Liu, H. (2017) Influence of pH and salt concentration on functional properties of walnut protein from different extraction methods. Journal of Food Science and Technology, 54, pp. 2833-2841. [CrossRef] [PubMed] [Google Scholar]
- Idris, W. H., Babiker, E. E. and El Tinay, A. H. (2003) Fractionation, solubility and functional properties of wheat bran proteins as influenced by pH and/or salt concentration. Food/Nahrung, 47(6), pp. 425-429. [CrossRef] [PubMed] [Google Scholar]
- Jeong, M.-S., Lee, S.-D. and Cho, S.-J. (2021) Effect of three defatting solvents on the technofunctional properties of an edible insect (Gryllus bimaculatus) protein concentrate. Molecules, 26(17), pp. 5307. [CrossRef] [PubMed] [Google Scholar]
- Jiang, Y., Zhu, Y., Zheng, Y., Liu, Z., Zhong, Y., Deng, Y. and Zhao, Y. (2021) Effects of saltingin/out-assisted extractions on structural, physicochemical and functional properties of Tenebrio molitor larvae protein isolates. Food Chemistry, 338, pp. 128158. [CrossRef] [PubMed] [Google Scholar]
- Konak, Ü. İ., Ercili-Cura, D., Sibakov, J., SontagStrohm, T., Certel, M. and Loponen, J. (2014) CO2-defatted oats: Solubility, emulsification and foaming properties. Journal of cereal science, 60(1), pp. 37-41. [CrossRef] [Google Scholar]
- Kristianto, H., Prasetyo, S. and Sugih, A. K. (2019) Pemanfaatan ekstrak protein dari kacangkacangan sebagai koagulan alami. Jurnal Rekayasa Proses, 13(2), pp. 65-80. [CrossRef] [Google Scholar]
- Kunarayakul, S., Thaiphanit, S., Anprung, P. and Suppavorasatit, I. (2018) Optimization of coconut protein deamidation using proteinglutaminase and its effect on solubility, emulsification, and foaming properties of the proteins. Food Hydrocolloids, 79, pp. 197-207. [CrossRef] [Google Scholar]
- Kurdi, P., Chaowiwat, P., Weston, J. and Hansawasdi, C. (2021) Studies on microbial quality, protein yield, and antioxidant properties of some frozen edible insects. International Journal of Food Science, 2021, pp. 1-7. [CrossRef] [Google Scholar]
- Laroche, M., Perreault, V., Marciniak, A., Gravel, A., Chamberland, J. and Doyen, A. (2019) Comparison of conventional and sustainable lipid extraction methods for the production of oil and protein isolate from edible insect meal. Foods, 8(11), pp. 572. [CrossRef] [PubMed] [Google Scholar]
- Lawal, O., Adebowale, K., Ogunsanwo, B., Sosanwo, O. and Bankole, S. (2005) On the functional properties of globulin and albumin protein fractions and flours of African locust bean (Parkia biglobossa). Food Chemistry, 92(4), pp. 681-691. [Google Scholar]
- Lee, H.-j., Kim, J.-h., Ji, D.-S. and Lee, C.-H. (2019) Effects of heating time and temperature on functional properties of proteins of yellow mealworm larvae (Tenebrio molitor L.). Food science of animal resources, 39(2), pp. 296308. [Google Scholar]
- Li, L., Zhao, X. and Xu, X. (2022) Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties. Food Chemistry, 367, pp. 130688. [CrossRef] [PubMed] [Google Scholar]
- Lucas-González, R., Fernández-López, J., PérezÁlvarez, J. A. and Viuda-Martos, M. (2019) Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus). European Food Research and Technology, 245(7), pp. 1451-1458. [Google Scholar]
- Mao, X. and Hua, Y. (2012) Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.). International journal of molecular sciences, 13(2), pp. 1561-1581. [Google Scholar]
- Meenmanee, S., Rattananukrom, A., Thaiphanit, S. and Suppavorasatit, I. (2022) Improvement of solubility, foaming, and emulsification properties of coconut (Cocos nucifera L.) protein by non-enzymatic deamidation. Lwt, 153, pp. 112493. [CrossRef] [Google Scholar]
- Mishyna, M., Keppler, J. K. and Chen, J. (2021) Technofunctional properties of edible insect proteins and effects of processing. Current Opinion in Colloid & Interface Science, 56, pp. 101508. [CrossRef] [Google Scholar]
- Mishyna, M., Martinez, J.-J. I., Chen, J. and Benjamin, O. (2019) Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera). Food Research International, 116, pp. 697-706. [Google Scholar]
- Ndiritu, A. K., Kinyuru, J. N., Kenji, G. M. and Gichuhi, P. N. (2017) Extraction technique influences the physico-chemical characteristics and functional properties of edible crickets (Acheta domesticus) protein concentrate. Journal of Food Measurement and Characterization, 11(4), pp. 2013-2021. [CrossRef] [Google Scholar]
- Ogunwolu, S. O., Henshaw, F. O., Mock, H.-P., Santros, A. and Awonorin, S. O. (2009) Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut. Food Chemistry, 115(3), pp. 852-858. [CrossRef] [Google Scholar]
- Oibiokpa, F. I., Akanya, H. O., Jigam, A. A., Saidu, A. N. and Egwim, E. C. (2018) Protein quality of four indigenous edible insect species in Nigeria. Food Science and Human Wellness, 7(2), pp. 175-183. [CrossRef] [Google Scholar]
- Rumpold, B. A. and Schlüter, O. (2015) Insect-based protein sources and their potential for human consumption: Nutritional composition and processing. Animal Frontiers, 5(2), pp. 20-24. [Google Scholar]
- Santiago, L. A., Fadel, O. M. and Tavares, G. M. (2021) How does the thermal-aggregation behavior of black cricket protein isolate affect its foaming and gelling properties? Food Hydrocolloids, 110, pp. 106169. [CrossRef] [Google Scholar]
- Smarzyński, K., Sarbak, P., Kowalczewski, P. Ł., Różańska, M. B., Rybicka, I., Polanowska, K., Fedko, M., Kmiecik, D., Masewicz, Ł. and Nowicki, M. (2021) Low-Field NMR study of shortcake biscuits with cricket powder, and their nutritional and physical characteristics. Molecules, 26(17), pp. 5417. [CrossRef] [PubMed] [Google Scholar]
- Stone, A. K., Tanaka, T. and Nickerson, M. T. (2019) Protein quality and physicochemical properties of commercial cricket and mealworm powders. Journal of Food Science and Technology, 56, pp. 3355-3363. [CrossRef] [PubMed] [Google Scholar]
- Sun, Y., Zhong, M., Wu, L., Huang, Y., Li, Y. and Qi, B. (2022) Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin. Food Chemistry, 372, pp. 131238. [CrossRef] [PubMed] [Google Scholar]
- Udomsil, N., Imsoonthornruksa, S., Gosalawit, C. and Ketudat-Cairns, M. (2019) Nutritional values and functional properties of house cricket (Acheta domesticus) and field cricket (Gryllus bimaculatus). Food Science and Technology Research, 25(4), pp. 597-605. [Google Scholar]
- Waglay, A., Karboune, S. and Alli, I. (2014) Potato protein isolates: Recovery and characterization of their properties. Food Chemistry, 142, pp. 373-382. [CrossRef] [PubMed] [Google Scholar]
- Xu, Y., Dong, M., Tang, C., Han, M., Xu, X. and Zhou, G. (2020) Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties. LWT-Food Science and Technology, 117, pp. 108664. [CrossRef] [Google Scholar]
- Yin, S.-W., Tang, C.-H., Wen, Q.-B., Yang, X.-Q. and Li, L. (2008) Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment. Food Chemistry, 110(4), pp. 938-945. [CrossRef] [PubMed] [Google Scholar]
- Yuliana, M., Truong, C. T., Huynh, L. H., Ho, Q. P. and Ju, Y.-H. (2014) Isolation and characterization of protein isolated from defatted cashew nut shell: Influence of pH and NaCl on solubility and functional properties. LWT-Food Science and Technology, 55(2), pp. 621-626. [CrossRef] [Google Scholar]
- Zayas, J. F. (1997) Functionality of proteins in food, Berlin, German: Springer science & business media. [CrossRef] [Google Scholar]
- Zhang, D. Q., Mu, T. H., Sun, H. N., Chen, J. W. and Zhang, M. (2017) Comparative study of potato protein concentrates extracted using ammonium sulfate and isoelectric precipitation. International Journal of Food Properties, 20(9), pp. 2113-2127. [CrossRef] [Google Scholar]
- Zielińska, E., Karaś, M. and Baraniak, B. (2018) Comparison of functional properties of edible insects and protein preparations thereof. LWTFood Science and Technology, 91, pp. 168-174. [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.