1. 1.Simulated meaʻai meaʻai

Ke hoʻohālikelike ʻia me ka protein holoholona, ​​ʻoi aku ka liʻiliʻi o ka hoʻoulu ʻana o ka protein insect i ke kaumaha o ke kaiapuni, ke kumukūʻai hānai, a me ka hoʻoulu ʻana o ke kinoea ʻōmaʻomaʻo. No laila, ʻo ka hoʻomohala ʻana i ka protein insect ma ke ʻano he ʻiʻo i ka wā e hiki mai ana kekahi o nā hopena e hoʻoponopono ai i ka ulu ʻana o ka heluna kanaka a me ka pōʻino o ke kaiapuni.

ʻO ka hoʻohana ʻana i ka pauka meaʻai melemele, ka pauka ʻai melemele i hoʻopau ʻia, a i ʻole ka protein meaʻai melemele ma ke ʻano he pani no kekahi ʻiʻo holoholona i loko o nā huahana ʻiʻo hiki ke pale i ka ʻae ʻana o ka mea kūʻai aku i ka morphology insect e alakaʻi i nā hoʻoholo ʻai. Ua nānā a hoʻohālikelike ʻo Orkusz i ka waiwai waiwai o nā huahana ʻiʻo like ʻole a me nā iniseti, a ʻike ʻo ia he ʻano protein like ʻole nā ​​ʻōpala a me nā huahana ʻiʻo, ka waiwai amino acid pono, a me nā mea momona momona, nā mea a pau e hiki ke hāʻawi i nā meaʻai pono no ke kino kanaka. Eia kekahi, hiki i nā inike ke hāʻawi i ka huaora C a me ka fiber meaʻai.

Ua hoʻohui ʻo Cho lāua ʻo Ryul i ka pauda meaʻai melemele i nā huahana ʻiʻo i hoʻohālikelike ʻia i nā mea kanu, me kahi mea hoʻohui kumu i loaʻa he 65% defatted pauda soybean, 25% soy protein isolate, a me 10% corn starch. Hoʻohui ʻia ka meaʻai melemele ma 15% a me 30% o ka mea kumu, a ua loaʻa ka ʻiʻo i hoʻohālikelike ʻia ma o ka extrusion twin-screw. Ua hoʻonui ka pauda mealworm melemele i ka protein solubility, digestibility, a me ka hana antioxidant, akā ua hoʻemi i nā ʻano ʻano o ka ʻiʻo i hoʻohālikelike ʻia.

Ma muli paha o ka nāwaliwali ʻana o nā pilina molekala i loko o ka pūnaewele protein soybean e ka pauka meaʻai melemele, e like me ka hopena o ka hoʻohui ʻana i ka pauda meaʻai melemele i ka pūnaewele gluten. Ke hoʻohālikelike ʻia me nā mea ʻai melemele maloʻo maloʻo maloʻo, ʻoi aku ka maikaʻi o nā mea ʻai melemele maloʻo maloʻo a me ka microwave, ʻoi aku ka maikaʻi ma muli o ka hopena o Maillard i ka wā o ka hoʻomaloʻo ʻana ma muli o ka piʻi ʻana o ka mahana.

2. 2.Application o ka aila mealworm melemele

Ma ke ʻano he pepeke me ka nui o ka aila ʻaila, ʻaʻole hāʻawi wale nā ​​meaʻai melemele i ka nui o ka protein akā hiki ke hoʻohana ʻia e unuhi i ka aila ʻai melemele, maʻamau me ka hoʻohana ʻana i ke ʻano hoʻoheheʻe organik.

Hōʻike ʻia ka ʻakika momona o kāna ʻaila ma ka Papa 3, aia kahi maʻiʻo kiʻekiʻe o nā ʻakika momona unsaturated, me ka waika oleic a me ka waikawa linoleic ka mea nui loa. ʻO ka maʻiʻo o ka huaora E i loko o ka aila ʻai melemele i ana ʻia e Son et al. he 144.3 mg/1000g ka aila, ʻoi aku ka kiʻekiʻe ma mua o ka nui o nā aila i loaʻa i nā holoholona a haʻahaʻa iki ma mua o ka maʻiʻo o ka huaora E i loko o nā aila mea kanu. ʻO Jeon et al. ua aʻo i ka hopena o ka palai ʻana ma 200 ℃ no 5 a 15 mau minuke ma ka ʻaila meaʻai melemele a ʻike ʻia ʻo ka palai ʻana e hohonu ke kala o ka ʻaila a hoʻonui i ka ʻike o ka waika oleic a me ka tocopherol.

ʻOi aku ka maikaʻi o ka ʻaila ʻai melemele i hoʻopaʻa ʻia, ma muli paha o nā huahana hopena Maillard i hana ʻia ma ke kaʻina palai me kekahi mau waiwai antioxidant.

3. Ka hoʻohana ʻana i ka protein mealworm melemele: Hoʻomaʻemaʻe hou ʻia ka pauda meaʻai melemele i hoʻomaʻemaʻe ʻia no ka loaʻa ʻana o ka protein mealworm melemele kiʻekiʻe. Ua ana nā haʻawina mua i ka solubility, emulsifying properties, foaming properties, a me nā hiʻohiʻona hana o nā huahana hydrolysis o ka protein mealworm melemele. ʻO Yoo et al. i hoʻomākaukau ʻia nā hydrolysates o nā pūmua pepeke e like me ka protein mealworm melemele me ka hoʻohana ʻana i nā enzymes ʻono, alkaline proteases, a i ʻole ka hui ʻana o ia mau mea ʻelua.

Ua ʻike lākou ua hoʻonui nui ʻia ka solubility ma hope o ka hydrolysis e kekahi mau ʻano enzymatic, ʻoiai ua hoʻemi ʻia ka hiki ke hoʻohua. Ua hoʻomaikaʻi maikaʻi ʻia ka hoʻomaʻamaʻa ʻana i ka enzyme Flavor i ka hana emulsifying a me ka paʻa o ka protein mealworm melemele. Ma hope o ka hydrolysis protease alkaline, ua pāpā nui ʻia ka angiotensin-converting enzyme, a ʻo ka mālama ʻana me ka hui ʻana o ka enzyme i hōʻike i ka hopena koʻikoʻi i ka α- Ka hoʻopaʻa maikaʻi ʻana i ka hana glucosidase.

ʻO nā hiʻohiʻona hana o ka protein mealworm isolate melemele e hoʻohālikelike ʻia me nā protein mea kanu kūʻai i kēia manawa a hiki ke hoʻohana ʻia i nā ʻōnaehana meaʻai. Ua aʻo ʻia ka hoʻomākaukau ʻana i ka lotion mai Tenebrio molitor protein a me ka hoʻolālā ʻana o ka ʻōnaehana lawe waiwai bioactive e like me curcumin.

Grossmann et al. hydrolyzed mealworm mealworm protein a hoʻopili ʻia me ka xylose ma 98 ℃ no 30 mau minuke ma kahi hopena Maillard. Ua hoʻonui ka hopena o Maillard i kona ʻawaʻawa a me ka hou, e hōʻike ana e hiki ke hoʻohana ʻia ka huahana hydrolysis o ka protein mealworm melemele ma ke ʻano he kumu no ka hoʻomohala ʻana i nā mea ʻono hou.