Functional properties of tropical banded cricket (Gryllodes sigillatus) protein hydrolysates.

@article{Hall2017FunctionalPO,
  title={Functional properties of tropical banded cricket (Gryllodes sigillatus) protein hydrolysates.},
  author={F. Hall and O. Jones and M. O'Haire and A. Liceaga},
  journal={Food chemistry},
  year={2017},
  volume={224},
  pages={
          414-422
        }
}
Recently, the benefits of entomophagy have been widely discussed. Due to western cultures' reluctance, entomophagy practices are leaning more towards incorporating insects into food products. In this study, whole crickets (Gryllodes sigillatus) were hydrolyzed with alcalase at 0.5, 1.5, and 3.0% (w/w) for 30, 60, and 90min. Degree of hydrolysis (DH), amino acid composition, solubility, emulsion and foaming properties were evaluated. Hydrolysis produced peptides with 26-52% DH compared to the… Expand
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