Advanced insight into the O/W emulsions stabilising capacity of water‐soluble protein from <i>Tenebrio molitor</i>
Dongjie Huang, Yuhao Wu, Wenjing Li, Xiaoqi Zhu, Jialu Liu, Yang Jiang, Qingrong Huang, Dapeng Li
Abstract
Summary Tenebrio molitor is rich in protein, but its protein has not been fully utilised in the food industry. In the present study, the physicochemical properties and emulsifying ability of Tenebrio molitor protein (TMP, extracted by the alkaline method) were systematically studied. Results showed that the protein content of TMP was up to 91.2% ± 0.5. SEM and three‐phase contact angle (θ) observations showed that TMP was an amphiphilic protein with spherical structure. Then, TMP was used as a natural emulsifier to construct oil‐in‐water emulsion systems (TMPEs). TMP at concentrations of 0.5–2.5% (m/v) could be used to obtain stable emulsions with 50–80% (v/v) oil fraction under high‐speed dispersion. TMPEs had excellent stabilising effects and the ability to become high internal phase emulsions, and exhibited good thermal stability and pH stability. Moreover, TMPEs demonstrated remarkable shear‐thinning characteristics in rheological test. In general, as a new type of emulsion system, TMPEs showed excellent application prospects. The excellent stabilising effect of TMPEs provided a prerequisite for its commercial application and the delivery of fat‐soluble active ingredients, and our research provided relevant reference for its further application in food industry.