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Gewählte Publikation:

Purschke, B; Tanzmeister, H; Meinlschmidt, P; Baumgartner, S; Lauter, K; Jager, H.
(2018): Recovery of soluble proteins from migratory locust (Locusta migratoria) and characterisation of their compositional and techno-functional properties
FOOD RES INT. 2018; 106: 271-279. FullText FullText_BOKU

Edible insects emerged as an alternative source of high-quality proteins. Therefore, the effect of an extraction procedure for the recovery of migratory locust (Locusta migratoria) protein concentrate (MLPC) on the compositional characteristics and techno-functional properties was studied. The influence of pH value (2-10) and salt concentration (0, 1 and 3% w/v) on techno-functional properties was evaluated. Proteins were identified and characterized by RP-HPLC, SDS-PAGE and LC-MS/MS. The initial crude protein content of the whole locusts (65.9% on dry base) could be enhanced to 82.3% (MLPC). Solubility profiles of MLPC showed maximum solubility at pH 9 (100%). Promising functionality comparable to egg white protein in terms of emulsifying activity at pH 5, foamability at pH 3 and 3% NaCI, and foam stability at pH 9 were found. Consequently, MLPC offers a nutritious protein source with good functional properties at certain conditions, which could be used as food ingredient in a variety of food systems.
Autor/innen der BOKU Wien:
Baumgartner Sabine
Jäger Henry
Lauter Kathrin
Meinlschmidt Pia
Purschke Benedict Johannes
Tanzmeister Helene
BOKU Gendermonitor:

Find related publications in this database (Keywords)
Edible insects
Migratory locust
Protein extraction
Techno-functional properties
Mass spectrometry (LC-MS/MS)

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