1. 1.Simulated anụ ngwaahịa

E jiri ya tụnyere protein anụmanụ, mmepụta nke protein ụmụ ahụhụ na-ebute obere ibu gburugburu ebe obibi, ọnụ ahịa nri, na ọgbọ gas griin haus. Ya mere, ịmepụta protein ụmụ ahụhụ dị ka ihe eji dochie anụ n'ọdịnihu bụ otu n'ime ihe ngwọta iji leba anya n'ọba ụba mmadụ n'ọdịnihu na mmebi gburugburu ebe obibi.

Iji uzuzu uzuzu uzuzu na-acha odo odo, uzuzu uzuzu uzuzu na-acha odo odo, ma ọ bụ protein nri nri na-acha odo odo dị ka ihe nnọchi maka ụfọdụ anụ anụmanụ dị na ngwaahịa anụ nwere ike zere ịkpọasị nke ndị ahịa na ụdị ụmụ ahụhụ na-eduga na mkpebi oriri. Orkusz tụlere ma tụnyere uru nri nke ngwaahịa anụ dị iche iche na ụmụ ahụhụ, wee chọpụta na ụmụ ahụhụ na ngwaahịa anụ nwere ụdị protein dị n'ime ya, ọdịnaya amino acid dị mkpa, na abụba acid dị mkpa, ihe niile nwere ike inye nri dị mkpa maka ahụ mmadụ. Na mgbakwunye, ụmụ ahụhụ nwekwara ike inye vitamin C na eriri nri.

Cho na Ryul gbakwunyere uzuzu uzuzu uzuzu na-acha odo odo na ngwaahịa anụ simulated protein sitere na osisi, yana ihe isi ihe nwere 65% soybean ntụ ntụ, 25% soy protein kewapụrụ, na 10% ọka starch. A na-agbakwunye nri nri na-acha odo odo na 15% na 30% nke ihe mgbakwasị ụkwụ, na anụ ahụ e mere ka a na-enweta site na extrusion ejima. Uzuzu uzuzu uzuzu na-acha odo odo na-abawanye solubility protein, mgbari nri, na ọrụ antioxidant, mana belatara njirimara ederede nke anụ emepụtara.

Nke a nwere ike ịbụ n'ihi adịghị ike nke mmekọrịta molekụla n'ime netwọk protein soybean site na uzuzu uzuzu uzuzu na-acha odo odo, nke yiri mmetụta nke ịgbakwunye uzuzu uzuzu na-acha odo odo na netwọk gluten. Tụnyere akụrụngwa nri ahịhịa na-acha odo odo akpọnwụ akpọnwụ akpọnwụ, akpọnwụrụ na ngwa ndakwa nri akpọnwụrụ odo mealworm akụrụngwa nwere ísì ka mma, nke nwere ike ịbụ n'ihi mmeghachi omume Maillard na-eme n'oge usoro ihicha n'ihi oke okpomọkụ.

2. 2.Application nke odo mealworm mmanụ

Dị ka ụmụ ahụhụ nwere nnukwu mmanụ, ọ bụghị naanị na-enye nri nri na-acha odo odo na-enye protein buru ibu kamakwa enwere ike iji ya wepụta mmanụ nri nri edo edo, na-ejikarị usoro mmịpụta ihe mgbaze organic.

E gosipụtara ihe mejupụtara acid fatty acid nke mmanụ ya na tebụl 3, nke nwere nnukwu ọdịnaya nke fatty acids na-adịghị mma, nke oleic acid na linoleic acid bụ nke kachasị ukwuu. Ọdịnaya vitamin E dị na mmanụ nri nri edo edo nke Son et al tụrụ. bụ 144.3 mg/1000g mmanụ, nke dị elu karịa ọtụtụ mmanụ anụmanụ enwetara ma dịtụ ala karịa ọdịnaya vitamin E dị na mmanụ osisi. Jeon et al. mụrụ mmetụta nke frying na 200 ℃ maka nkeji 5 ruo 15 na mmanụ nri nri na-acha odo odo wee chọpụta na ighe ga-eme ka agba mmanụ ahụ dịkwuo omimi ma nwekwuo ọdịnaya oleic acid na tocopherol.

Mmanụ nri nri na-acha odo odo e ghere eghe gosikwara nkwụsi ike oxidation mmanụ ka mma, nke nwere ike ịbụ n'ihi ngwaahịa mmeghachi omume Maillard emepụtara n'oge usoro frying nwere ụfọdụ ihe antioxidant.

3. Ngwa nke edo edo mealworm protein: Defatted odo mealworm ntụ ntụ na-ọzọ ọcha iji nweta elu-ọcha odo mealworm protein. Nnyocha ndị gara aga atụlewo solubility, emulsifying Properties, foaming properties, and functioning character of the hydrolysis products of yellow mealworm protein. Yoo et al. akwadoro hydrolysates nke protein ụmụ ahụhụ dị ka protein mealworm na-acha odo odo na-eji enzymes ekpomeekpo, proteases alkaline, ma ọ bụ ngwakọta nke abụọ ahụ.

Ha chọpụtara na solubility ahụ abawanyela nke ukwuu mgbe hydrolysis site na ọtụtụ usoro enzymatic, ebe ikike ịfụfụ na-ebelata. Ọgwụgwọ enzyme ụtọ mere ka ọrụ emulsifying na nkwụsi ike nke protein nri nri na-acha odo odo. Mgbe alkaline protease hydrolysis gasịrị, angiotensin-converting enzyme amachibidoro nke ukwuu, na ọgwụgwọ na ngwakọta enzyme gosipụtara mmetụta dị ukwuu na α- Mgbochi ọrụ glucosidase dị irè.

Njirimara arụrụ arụ nke protein dịpụrụ adịpụ na-acha odo odo dị ka protein osisi azụmahịa dị ugbu a ma nwee ike itinye ya na sistemu nri. A mụọla nkwadebe nke ude mmiri sitere na protein Tenebrio molitor na nhazi nke usoro njem ihe na-eme ihe ndụ dị ka curcumin.

Grossmann et al. hydrolyzed edo edo mealworm protein wee meghachi omume na xylose na 98 ℃ maka nkeji 30 na mmeghachi omume Maillard. Mmeghachi omume Maillard kwalitere ilu na ịdị ọhụrụ ya, na-egosi na ngwaahịa hydrolysis nke protein mealworm na-acha odo odo nwere ike iji dị ka akụrụngwa maka mmepe nke ihe ụtọ ọhụrụ.