Insect oil and protein: Biochemistry, food and other uses: Review

• 作者: Abdalbasit Adam Mariod
• 来源期刊: 农业科学(英文)
• 学科: 医学
• 关键词: Agonoscelis pubescens Aspongopus vidiuatus INSECTS BIOCHEMISTRY FOOD Biodeisel MELON BUG SORGHUM BUG
• 年，卷（期）: 2013,（9）
• 页码范围: 76-80
• 页数: 5页
• 分类号: R73

摘要

In searching for new sources of oil, protein and gelatin researchers have investigated many wild plants, but our research group took a different approach: We looked at insects as oil, protein and gelatin source for both nutritional and industrial applications. According to Sudanese indigenous knowledge, many insects have food and medicinal uses. We targeted two of these insects for our research:Aspongopus vidiuatus(melon bug) and Agonoscelis pubescens(sorghum bug). The two insects showed 27.0% and 28.2% crude protein, 45% and 60% oil, respectively. The oils contained 46.5% and 40.9% oleic acid, 3.4% and 34.5% linoleic acid, 44.2% and 12.1% palmitic acid and traces of linolenic acid,respectively. The tocopherol content of theseoils amounted to 0.3 and 34.0 mg/100g oil, respectively. The total content of sterols in the two oils was 17 and 450 mg/100g oil, respectively, whereasβ-sitosterol was determined as the main compound in all oils with about 60% of the totalsterol. The oxidative stability of the oils, asmeasured by the Rancimat test at 120°C, was 38 and 5.1 h, respectively. Edible gelatin was extracted from the two insect using hot water and mild acid and distilled water. SDS-PAGE patterns ofthe insect gelatins had very low molecularweight chains, and the two gelatins contained 40 kDa asmain component, differential scanning calorimetry results confirmed the difference betweenextraction methods concerning the extracted gelatin quality. FTIR spectra of melon and sorghum bug gelatins were similar and the absorption bands were situated in more than 6 bands in melon bug gelatin and only 6 bands in sorghum bug gelatin. Microstructures of the insect gelatinexamined with the scanning electron microscope showed that melon bug exhibited the finest gelatin network with very small voids. Melon bug gelatin showed the finer structure with smallerprotein strands and voids than sorghum buggelatin. Ice cream was made by using 0.5% insect’sgelatine and compared with that made using 0.5%commercial gelatine as stabilizing