Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 441572
Title Extraction and characterisation of protein fractions from five insect species
Author(s) Yi, L.; Lakemond, C.M.M.; Sagis, L.M.C.; Eisner-Schadler, V.R.; Huis, A. van; Boekel, M.A.J.S. van
Source Food Chemistry 141 (2013)4. - ISSN 0308-8146 - p. 3341 - 3348.
DOI https://doi.org/10.1016/j.foodchem.2013.05.115
Department(s) Food Quality and Design
Physics and Physical Chemistry of Foods
FBR Food Technology
Laboratory of Entomology
CS OnderwijsinstituutOnderwijsinstituut
Product Design and Quality Management Group
VLAG
PE&RC
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) tenebrio-molitor larvae - nutrient composition - gel formation - midgut - food - invertebrates - phenoloxidase - coleoptera - component - melanin
Abstract Tenebrio molitor, Zophobas morio, Alphitobius diaperinus, Acheta domesticus and Blaptica dubia were evaluated for their potential as a future protein source. Crude protein content ranged from 19% to 22% (Dumas analysis). Essential amino acid levels in all insect species were comparable with soybean proteins, but lower than for casein. After aqueous extraction, next to a fat fraction, a supernatant, pellet, and residue were obtained, containing 17–23%, 33–39%, 31–47% of total protein, respectively. At 3% (w/v), supernatant fractions did not form stable foams and gels at pH 3, 5, 7, and 10, except for gelation for A. domesticus at pH 7. At 30% w/v, gels at pH 7 and pH 10 were formed, but not at pH 3 and pH 5. In conclusion, the insect species studied have potential to be used in foods due to: (1) absolute protein levels; (2) protein quality; (3) ability to form gels.
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