PDF(Pubmed)
Abstract：
The escalating global population is anticipated to intensify the demand for high-quality proteins, necessitating the exploration of alternative protein sources. Edible insects are a promising solution, owing to their nutritional richness and sustainability. However, their digestibility and protein quality, particularly after culinary treatment, remains underexplored. In the present study, we investigated the effects of various culinary treatments on the protein digestibility of two insect species, Tenebrio molitor and Gryllus assimilis. Our findings revealed that culinary treatments such as boiling, roasting, drying, and microwave heating significantly influenced the digestibility of both insect species. Notably, drying emerged as the most effective method, leading to a substantial increase in digestibility. Furthermore, we assessed protein quality using the digestible indispensable amino acid score (DIAAS) and found that the choice of the calculation method significantly influenced the evaluation of protein quality. By including the sum of the anhydrous amino acids, we eliminated the potential overestimation of protein content and obtained a more reliable assessment of protein quality. Our results underscore the importance of culinary treatments and calculation methods in determining the suitability of insects as protein sources for human nutrition.
摘要：
不断增长的全球人口预计将增加对高质量蛋白质的需求，有必要探索替代蛋白质来源。食用昆虫是一个很有前途的解决方案，由于它们的营养丰富和可持续性。然而,它们的消化率和蛋白质质量，特别是在烹饪治疗后，仍未充分开发。在本研究中,我们调查了各种烹饪处理对两种昆虫的蛋白质消化率的影响，黄粉虫和格兰德鲁斯。我们的发现表明，烹饪治疗如煮沸，烘烤,干燥,和微波加热显着影响两种昆虫的消化率。值得注意的是,干燥成为最有效的方法，导致消化率大幅增加。此外，我们使用可消化必不可少的氨基酸评分（DIAAS）评估蛋白质质量，发现计算方法的选择显着影响蛋白质质量的评估。通过包括无水氨基酸的总和，我们消除了蛋白质含量的潜在高估，并获得了更可靠的蛋白质质量评估。我们的结果强调了烹饪处理和计算方法在确定昆虫作为人类营养蛋白质来源的适用性方面的重要性。
