Functional properties of tropical banded cricket (Gryllodes sigillatus) protein hydrolysates. (1st June 2017)

• Record Type: Journal Article
• Authors: Hall, Felicia G.; Jones, Owen G.; O'Haire, Marguerite E.; Liceaga, Andrea M.
• Is Part Of: Food chemistry. Volume 224(2017)
• Page Start: 414
• Page End: 422
• Publication Date: 2017-06-01
• Subjects: Entomophagy -- Cricket protein hydrolysates -- Commercial enzyme -- Functional properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.11.138
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Whole crickets were enzymatically hydrolyzed using alcalase with varying parameters. Solubility improved over a wide pH range, compared with the unhydrolyzed cricket. Some trials showed better emulsion capacity while all trials were more stable. Hydrolysates showed higher foamability but inferior foam stability to the control. Abstract: Recently, the benefits of entomophagy have been widely discussed. Due to western cultures' reluctance, entomophagy practices are leaning more towards incorporating insects into food products. In this study, whole crickets ( Gryllodes sigillatus ) were hydrolyzed with alcalase at 0.5, 1.5, and 3.0% (w/w) for 30, 60, and 90 min. Degree of hydrolysis (DH), amino acid composition, solubility, emulsion and foaming properties were evaluated. Hydrolysis produced peptides with 26–52% DH compared to the control containing no enzyme (5% DH). Protein solubility of hydrolysates improved (p < 0.05) over a range of pH's, exhibiting >30% soluble protein at pH 3 and 7 and 50–90% at alkaline pH, compared with the control. Emulsion activity index ranged from 7 to 32 m 2 /g, while foamability ranged from 100 to 155% for all hydrolysates. These improved functional properties demonstrate the potential to develop cricket protein hydrolysates as a source of functional alternative protein in food ingredient formulations.