Effect of gamma-ray and electron-beam irradiation on the structural changes and functional properties of edible insect proteins from Protaetia brevitarsis larvae

Hoon Lee, Jae; Kim, Yea-Ji; Choi, Yoo-Jeong; Kim, Tae-Kyung; Yoon Cha, Ji; Kyung Park, Min; Jung, Samooel; Choi, Yun-Sang

doi:10.1016/j.foodchem.2023.137463

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2024

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Cited by 4 publications

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“…Irradiation can be continuously applied without being affected by the temperature, humidity, or pressure of the food sterilization process ( Hwang et al, 2021 ). It is also possible to increase the energy efficiency and sterilize contaminating microorganisms in packaged foods ( Lee et al, 2024 ). Irradiation can prolong the shelf life of food when microbial spoilage is a limiting factor ( Hwang et al, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Irradiation on Meat Products

Kim,

Cha,

Kim

et al. 2024

Food Sci Anim Resour

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Section: Introductionmentioning

confidence: 99%

The Effect of Irradiation on Meat Products

Kim,

Cha,

Kim

et al. 2024

Food Sci Anim Resour

Self Cite

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Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application

Cen,

Li,

Meng

2024

Food Research International

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Evaluation of processing characteristics of materials using insect protein extract

Kim,

Cha,

Kim

et al. 2024

Food Life

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The objective of this study was to prepare a protein gel using isolated soy protein and insect protein, and to evaluate its quality characteristics and nutritional properties. Insect protein has emerged as a novel protein source; however, when used alone, it often exhibits suboptimal processing properties and presents challenges for economic efficiency. Therefore, our aim was to explore the processing properties and quality characteristics by incorporating a blend of commonly used soy protein isolate and protein of Hermetia illucens. As the proportion of insect protein added to the protein gel increased, several parameters changed. Specifically, pH, lightness, and water holding capacity decreased with higher insect protein content. Conversely, redness and the essential amino acid index increased as more insect protein was incorporated. Notably, the T2 treatment demonstrated the highest values for hardness and chewiness. By investigating the quality characteristics of the gel in relation to the content of insect protein and providing insights into the industrial application of food and feed utilizing insect protein extract, this research contributes to the utilization of insect protein as a sustainable protein resource for enhancing food security and environmental protection.

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Effect of gamma-ray and electron-beam irradiation on the structural changes and functional properties of edible insect proteins from Protaetia brevitarsis larvae

Cited by 4 publications

References 40 publications

The Effect of Irradiation on Meat Products

The Effect of Irradiation on Meat Products

Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application

Evaluation of processing characteristics of materials using insect protein extract

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