Identification of common cricket (Acheta domesticus) proteins, extracted by acid and alkaline methods
2023
Urbina, J.P. | Marin, C. | Rodrigo Aliaga, Dolores | González-Tejedor, G. | Ministerio de Economía y Competitividad (España) | #NODATA# | #NODATA# | #NODATA# | 0000-0001-9637-4557 | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
Edible insects currently represent an interesting alternative protein source to the animal ones. The objective of the present wok is to characterize proteins isolated from common cricket (Acheta domesticus). Powder samples of this insect-based flour were obtained using two extraction methods, i.e. acid and alkaline. Subsequently, the proteins isolated have been characterized. The fractionation of proteins in the flour of Acheta domesticus by acid or alkaline-based methods, gave rise to isolates with up to 71.6% in protein content. Extraction in an alkaline medium of insoluble proteins (pellet) resulted in the best performance on protein recovery. These isolates present a wide variety of peptides and proteins, having identified the following ones in the pellet fraction obtained with the acid method: myosin heavy-chain isoforms C, E and Miosin heavy chain (Mhc); tropomyosin; troponin; α and β actin, and some enzymes such as the β subunit ATP synthetase. The characterization results provide information which will enable us to predict the possible physicochemical (gel formation, solubility, water retention capacity, etc.) changes that could take place in the cricket protein during processing in the food and feed industry.
اظهر المزيد [+] اقل [-]The authors acknowledge the financial support of the projects AGL2013-48993-C2-2-R and AGL2017-86840-C2-2-R from the Spanish Ministry of Economy, Industry and Competitiveness, FEDER funds
اظهر المزيد [+] اقل [-]Peer reviewed
اظهر المزيد [+] اقل [-]المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Agroquímica y Tecnología de Alimentos
