Non-thermal technologies modify protein structure and enhance functional properties of cricket protein concentrate
Antônio Bisconsin-Júnior, G Rossi, Sorel Tchewonpi Sagu, Harshadrai M. Rawel, Lilian Regina Barros Mariutti, Oliver Schlüter
Abstract
This study aimed to investigate the potential of ultrasound (US), pulsed electric fields (PEF), and high pressure (HP) to produce cricket protein concentrates with functional properties suitable for the food industry. Protein concentrates were produced from Gryllus assimilis using these non-thermal technologies. The impacts of these technologies on the protein structure and functional properties of the protein concentrates were evaluated. US treatment reduced particle size by 33 %, increased negative surface charge by 59 %, and enhanced hydrophobicity by 29 %, leading to improved solubility, water retention (40 %), foam capacity (31 %) and stability. HP partially unfolded proteins and increased surface hydrophobicity by 10 %, improving oil-holding capacity (10 %) and gelation properties (17 %). PEF increased particle size by 26 %, which enhanced foam capacity (29 %) and stability. This study demonstrate that non-thermal technologies—US, PEF, and HP—alter the protein structure and functionality of cricket protein concentrates. These findings suggest that non-thermal technologies, particularly US, can assist in protein extraction to produce cricket protein concentrates with enhanced functional properties, making them suitable for novel food applications. • US most effectively altered cricket protein structure. • US improved solubility, water retention and foam in protein concentrates. • HP enhanced oil holding, emulsion, and gel formation in protein concentrates. • PEF increased foam formation and stability in protein concentrates.