Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment

Sruthi Kumar, Lucas Sales Queiroz, Rodolphe Marie, Luis Gustavo Lima Nascimento, Mohammad Amin Mohammadifar, Antonio Fernandes de Carvalho, Chloé Marie Charlotte Brouzes, Heather Fallquist, Wael Fraihi, Federico Casanova*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

H. illucens, black soldier fly larvae (BSFL) is one of the sustainable sources of protein. However, the research on the functionality of BSFL proteins is limited and need to be explored to increase consumer acceptance. The aim of this study is to create a gel system from BSFL protein and evaluate the impact of ultrasound treatment at different exposure time (5, 15, 30 min) on the physicochemical properties of BSFL protein. The highest values for surface hydrophobicity, size, ζ-potential were obtained after 15 min of ultrasound treatment and the same was found for the elastic modulus. Finally, confocal laser scanning microscopy (CLSM) along with image analysis revealed the lowest pore size after 15 min of treatment. The high protein content of BSFL protein extract and its promising gel system herein created, are important features to be considered for further development of insect-based food.
Original languageEnglish
Article number132826
JournalFood Chemistry
Volume386
Number of pages9
ISSN0308-8146
DOIs
Publication statusPublished - 2022

Keywords

  • Insect protein characterization
  • Ultrasound treatment
  • Gelling properties

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