1. 1. Simulated nqaij cov khoom

Piv nrog rau tsiaj protein, kev tsim cov kab protein ua rau muaj kev cuam tshuam ib puag ncig tsawg, pub nqi noj, thiab tsim cov roj tsev cog khoom. Yog li ntawd, tsim cov kab protein ua ib qho kev hloov pauv ntawm cov nqaij yav tom ntej yog ib qho kev daws teeb meem los daws cov pej xeem yav tom ntej kev loj hlob thiab kev puas tsuaj ib puag ncig.

Siv cov hmoov nplej daj hmoov, cov hmoov nplej daj hmoov nplej hmoov nplej, los yog cov hmoov nplej hmoov nplej daj daj los yog cov hmoov nplej hmoov nplej daj los yog cov hmoov nplej hmoov nplej daj los yog cov hmoov nplej hmoov nplej los yog cov hmoov nplej hmoov nplej los yog cov hmoov nplej daj daj tuaj yeem ua rau cov neeg siv khoom tsis zoo rau cov kab morphology uas ua rau kev txiav txim siab noj. Orkusz tau tshuaj xyuas thiab sib piv cov khoom noj muaj txiaj ntsig ntawm ntau yam khoom noj nqaij thiab kab, thiab pom tias kab thiab cov khoom noj nqaij muaj cov ntsiab lus protein zoo sib xws, cov ntsiab lus tseem ceeb amino acid, thiab cov ntsiab lus tseem ceeb fatty acid, tag nrho cov uas tuaj yeem muab cov khoom noj tsim nyog rau tib neeg lub cev. Tsis tas li ntawd, kab kuj tuaj yeem muab cov vitamin C thiab fiber ntau.

Cho thiab Ryul ntxiv cov hmoov nplej daj daj rau cov khoom cog raws li cov protein simulated nqaij, nrog cov khoom siv hauv paus uas muaj 65% cov kua txiv hmab txiv ntoo, 25% kua protein cais, thiab 10% pob kws hmoov txhuv nplej siab. Cov kab mob daj daj tau ntxiv ntawm 15% thiab 30% ntawm cov khoom hauv paus, thiab cov nqaij simulated tau txais los ntawm ntxaib-ntsia hlau extrusion. Yellow mealworm hmoov nce protein ntau solubility, digestibility, thiab antioxidant kev ua si, tab sis txo cov kev ntxhib los mos cov yam ntxwv ntawm simulated nqaij.

Qhov no tej zaum yuav yog vim tsis muaj zog ntawm molecular kev sib cuam tshuam nyob rau hauv lub soybean protein network los ntawm daj hmoov nplej hmoov, uas zoo ib yam li cov nyhuv ntawm ntxiv daj hmoov hmoov hmoov rau lub gluten network. Piv nrog rau cov khoom noj khoom haus khov-dried daj daj hmoov nplej, cov khoom siv qhuav thiab microwave qhuav daj hmoov nplej nyoos muaj cov ntxhiab tsw zoo dua, uas tej zaum yuav yog vim cov tshuaj tiv thaiv Maillard tshwm sim thaum lub sij hawm ziab vim qhov kub nce.

2. 2.Application ntawm daj hmoov nplej roj

Raws li cov kab uas muaj cov roj ntau, cov kab mob daj daj tsis yog tsuas yog muab cov protein ntau xwb tab sis kuj tuaj yeem siv los rho cov hmoov nplej daj, feem ntau yog siv cov organic hnyav extraction method.

Lub fatty acid muaj pes tsawg leeg ntawm nws cov roj yog qhia nyob rau hauv Table 3, uas muaj ib tug siab cov ntsiab lus ntawm unsaturated fatty acids, nrog rau oleic acid thiab linoleic acid yog ntau tshaj. Cov ntsiab lus ntawm vitamin E nyob rau hauv daj hmoov nplej roj ntsuas los ntawm Son li al. yog 144.3 mg / 1000g roj, uas yog siab tshaj cov tsiaj derived roj thiab me ntsis qis dua cov vitamin E cov ntsiab lus hauv cov roj cog. Jeon et al. kawm txog cov nyhuv ntawm kib ntawm 200 ℃ rau 5 mus rau 15 feeb ntawm cov hmoov nplej daj thiab pom tias kib yuav ua rau cov xim ntawm cov roj thiab ua kom cov ntsiab lus ntawm oleic acid thiab tocopherol.

Fried yellow mealworm roj kuj pom zoo cov roj oxidation stability, uas tej zaum yuav yog vim Maillard cov tshuaj tiv thaiv cov khoom tsim thaum lub sij hawm frying txheej txheem muaj tej yam antioxidant zog.

3. Daim ntawv thov ntawm daj hmoov nplej protein: Defatted yellow mealworm hmoov yog ntxiv purified kom tau high-purity daj hmoov nplej protein. Cov kev tshawb fawb yav dhau los tau ntsuas qhov solubility, emulsifying zog, foaming zog, thiab cov yam ntxwv ua haujlwm ntawm cov khoom siv hydrolysis ntawm daj hmoov nplej protein. Yoo et al. npaj hydrolysates ntawm kab proteins xws li daj hmoov nplej protein siv tsw enzymes, alkaline proteases, los yog sib tov ntawm ob.

Lawv pom tias cov solubility tau nce ntxiv tom qab hydrolysis los ntawm ntau txoj kev enzymatic, thaum lub peev xwm ua npuas raug txo. Flavor enzyme kho tau zoo txhim kho cov haujlwm emulsifying thiab ruaj khov ntawm cov kab mob daj daj protein. Tom qab alkaline protease hydrolysis, angiotensin-hloov enzyme tau cuam tshuam loj heev, thiab kev kho mob nrog cov enzyme sib xyaw pom muaj txiaj ntsig zoo ntawm α- Kev cuam tshuam zoo ntawm kev ua haujlwm ntawm glucosidase.

Cov yam ntxwv ua haujlwm ntawm yellowworm cais cov protein yog piv rau cov khoom lag luam cog qoob loo uas twb muaj lawm thiab muaj peev xwm siv tau rau hauv cov khoom noj. Kev npaj cov tshuaj pleev ib ce los ntawm Tenebrio molitor protein thiab tsim cov khoom siv thauj khoom bioactive xws li curcumin tau kawm.

Grossman et al. hydrolyzed daj hmoov nplej protein thiab ua rau nws nrog xylose ntawm 98 ℃ rau 30 feeb hauv Maillard cov tshuaj tiv thaiv. Cov tshuaj tiv thaiv Maillard txhim kho nws qhov iab thiab freshness, qhia tias cov khoom siv hydrolysis ntawm cov kab mob daj daj tuaj yeem siv los ua cov khoom siv raw rau kev tsim cov tshuaj tsw qab tshiab.