PDF(Pubmed)
Abstract：
Edible insects are attracting attention as an alternative food due to their excellent production efficiency, lower carbon consumption, and containing high protein. Tenebrio Molitor larvae (TM), one of the approved edible insects worldwide, contain more than 30 % fat content consisting of 70 % unsaturated fatty acids, and particularly high phospholipids. Most of the research has focused on the utilization of proteins, and there are few studies using oils from TM. Therefore, in this study, to expand the utilization of TM oil in food applications, the oleogel was prepared with TM oil fortified by the incorporation of beeswax (BSW) and glycerol monostearate (GMS), and their structure, rheological and thermal properties were evaluated. The interaction between BSW and GMS contributed to the strength of the oleogel structure. The addition of GMS or the increase of the gelator concentrations resulted in increasing the melting point, which is consistent with the observed increase in viscoelasticity. As the temperature increased, the solid fat content decreased. The result of FT-IR suggests that TM oil is physically solidified without changing chemical composition through oleogelation. This study suggests a new processing direction for edible insects by confirming the rheological, thermal, and physicochemical characteristics of TM oil-based oleogel.
摘要：
食用昆虫由于其优异的生产效率，作为替代食品而备受关注，降低碳消耗，含有高蛋白。黄粉虫幼虫（TM），全世界批准的可食用昆虫之一，含有超过30％的脂肪含量，由70％的不饱和脂肪酸组成，特别是高磷脂。大多数研究都集中在蛋白质的利用上，并且很少有使用来自TM的油的研究。因此,在这项研究中，为了扩大TM油在食品中的应用，油凝胶是用掺入蜂蜡（BSW）和单硬脂酸甘油酯（GMS）强化的TM油制备的，和它们的结构，流变性能和热性能进行了评价。BSW和GMS之间的相互作用有助于油凝胶结构的强度。添加GMS或胶凝剂浓度的增加导致熔点升高，这与观察到的粘弹性增加是一致的。随着温度的升高,固体脂肪含量下降。FT-IR的结果表明，TM油通过油凝胶化是物理固化的，而不会改变化学成分。本研究通过确认流变学，为食用昆虫提供了新的加工方向，热,TM油基油凝胶的理化特性。
