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Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins

Crickets are known to be a promising alternative protein source. However, a negative consumer bias and an off-flavor have become obstacles to the use of these insects in the food industry. In this study, we extracted the protein from commercial cricket powder by employing alkaline extraction–acid pr...

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Autores principales: Edward, Wongprasert, Thanakorn, Bunyakanchana, Thasorn, Siripitakpong, Panattida, Supabowornsathit, Kotchakorn, Vilaivan, Tirayut, Suppavorasatit, Inthawoot
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10649177/
https://www.ncbi.nlm.nih.gov/pubmed/37959151
http://dx.doi.org/10.3390/foods12214032
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author Edward
Wongprasert, Thanakorn
Bunyakanchana, Thasorn
Siripitakpong, Panattida
Supabowornsathit, Kotchakorn
Vilaivan, Tirayut
Suppavorasatit, Inthawoot
author_facet Edward
Wongprasert, Thanakorn
Bunyakanchana, Thasorn
Siripitakpong, Panattida
Supabowornsathit, Kotchakorn
Vilaivan, Tirayut
Suppavorasatit, Inthawoot
author_sort Edward
collection PubMed
description Crickets are known to be a promising alternative protein source. However, a negative consumer bias and an off-flavor have become obstacles to the use of these insects in the food industry. In this study, we extracted the protein from commercial cricket powder by employing alkaline extraction–acid precipitation and including ammonium sulfate. The physicochemical and functional properties of the proteins were determined. It was found that, upon including 60% ammonium sulfate, the cricket protein isolate (CPI) had the highest protein content (~94%, w/w). The circular dichroism results indicated that a higher amount of ammonium sulfate drastically changed the secondary structure of the CPI by decreasing its α-helix content and enhancing its surface hydrophobicity. The lowest solubility of CPI was observed at pH 5. The CPI also showed better foaming properties and oil-holding capacity (OHC) compared with the cricket powder. In conclusion, adding ammonium sulfate affected the physicochemical and functional properties of the CPI, allowing it to be used as an alternative protein in protein-enriched foods and beverages.
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spelling pubmed-106491772023-11-05 Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins Edward Wongprasert, Thanakorn Bunyakanchana, Thasorn Siripitakpong, Panattida Supabowornsathit, Kotchakorn Vilaivan, Tirayut Suppavorasatit, Inthawoot Foods Article Crickets are known to be a promising alternative protein source. However, a negative consumer bias and an off-flavor have become obstacles to the use of these insects in the food industry. In this study, we extracted the protein from commercial cricket powder by employing alkaline extraction–acid precipitation and including ammonium sulfate. The physicochemical and functional properties of the proteins were determined. It was found that, upon including 60% ammonium sulfate, the cricket protein isolate (CPI) had the highest protein content (~94%, w/w). The circular dichroism results indicated that a higher amount of ammonium sulfate drastically changed the secondary structure of the CPI by decreasing its α-helix content and enhancing its surface hydrophobicity. The lowest solubility of CPI was observed at pH 5. The CPI also showed better foaming properties and oil-holding capacity (OHC) compared with the cricket powder. In conclusion, adding ammonium sulfate affected the physicochemical and functional properties of the CPI, allowing it to be used as an alternative protein in protein-enriched foods and beverages. MDPI 2023-11-05 /pmc/articles/PMC10649177/ /pubmed/37959151 http://dx.doi.org/10.3390/foods12214032 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Edward
Wongprasert, Thanakorn
Bunyakanchana, Thasorn
Siripitakpong, Panattida
Supabowornsathit, Kotchakorn
Vilaivan, Tirayut
Suppavorasatit, Inthawoot
Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins
title Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins
title_full Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins
title_fullStr Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins
title_full_unstemmed Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins
title_short Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins
title_sort cricket protein isolate extraction: effect of ammonium sulfate on physicochemical and functional properties of proteins
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10649177/
https://www.ncbi.nlm.nih.gov/pubmed/37959151
http://dx.doi.org/10.3390/foods12214032
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