Effect of ultrasonic pretreatment on the emulsification properties of Clanis Bilineata Tingtauica Mell protein

Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

“…Also, the results obtained could indicate that the grasshopper protein obtained by sonication method may have changes in its structure, such as surface charge and exposure of hydrophilic or hydrophobicity groups present in the protein. These changes contributed to improve the solubility and CL in comparison with ALK extract, making their behaviour similar to the control (without substitution) ( Mishyna et al, 2019 ; Su and Cavaco-Paulo et al, 2021 ; Wang et al, 2021 ).…”

“…The control and all the treatments with SP protein presented a thixotropic behaviour, with η* values that decreased with increasing rotation time ( Fig. 2C , D ) ( Choi et al, 2017b ; Wang et al, 2021 ). The results are in accordance with some authors that used the protein of T. molitor larvae, that presented a lower η* than the control when comparing sausages with 5% and 10% meat substitute ( Choi et al., 2017b ; Kim et al, 2020 ).…”

“…On other hand, there are no reports regarding the extraction method of SP protein or their techno functional properties. Ultrasound has been widely used in protein extraction or in changing the structural characteristics of proteins, decreasing particle size, improving rheological properties, solubility, and emulsifying activity ( Wang et al, 2021 ).…”

“…The results obtained can be attributed to the PUP method of extraction that improved functional properties with ultrasound treatment, which can bind to water and avoid cooking loss. Furthermore, some studies have shown that the ultrasound method applied during pre-treatment of insect proteins such as S. gregaria , A. mellifera ( Mishyna et al, 2019 ), clanis Bilineata tingtauica Mell ( Wang et al, 2021 ), and H. illucens ( Mintah et al, 2019 ) has different effects. For example, it modifies particle size, solubility, increases sulfhydryl content, increases surface hydrophobicity and rheological properties in proteins extracted due to its physical effects such as capillary surface waves and acoustic cavitation.…”

“…These results are in accordance with lower cooking loss, higher ES, and higher viscoelastic properties, when compared to these characteristics in the ALK extract treatments. Wang et al (2021) explained that the insect protein isolates when submitted to high ultrasound power treatment (400 W), could present the unfolding of its protein chains, resulting beneficial to the stability of the gel structure in meat and fluid-type emulsions, favouring the development of stronger gel-like structure in the sausages. Contrary to our observations, the gels obtained with PUP extract did not show differences with treatments made with ALK extract.…”