Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Tenebrio molitor L.)open access
- Authors
- Pyo, Su-Hyeon; Moon, Chae-Ryun; Park, So-Won; Choi, Ji-yu; Park, Jong-Dae; Sung, Jung Min; Choi, Eun-Ji; Son, Yang-Ju
- Issue Date
- Jan-2024
- Publisher
- Elsevier B.V.
- Keywords
- Bread quality; Chitin hydrolysate; Edible insects; Functional bread; Lysozyme; Mealworm
- Citation
- Current Research in Food Science, v.8
- Journal Title
- Current Research in Food Science
- Volume
- 8
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/72954
- DOI
- 10.1016/j.crfs.2024.100685
- ISSN
- 2665-9271
2665-9271
- Abstract
- Edible insects have a low environmental impact but are rich in nutrients and have been promoted as alternative protein sources. However, adding insect flour to bread negatively affects the overall quality, especially loaf volume and textural properties. Furthermore, relevant studies on chitin are limited. Therefore, this study examined chitin hydrolysis using lysozymes to enhance the quality characteristics in defatted mealworm (Tenebrio molitor L.) powder (DF-M)-supplemented bread. The chitin hydrolysis degree by lysozymes was evaluated using the 3,5-dinitrosalicylic acid assay and matrix-assisted laser desorption ionization–time-of-flight mass spectrometry. The amount of chitin oligomers increased with time, and no significant difference in the hydrolysis efficiency between water and 400 mM acetate buffer was observed. Enzymatic hydrolysis improved the DF-M water- and oil-binding and antioxidant capacities. In addition, chitin hydrolysis increased the volume and softened the texture of white bread. In particular, bread supplemented with DF-M hydrolyzed for 4 h at 10 % had the highest moisture content among the mealworm-added bread groups during storage for 5 days. Moreover, sensory evaluation showed a positive effect of chitin hydrolysis on acceptability. Our findings indicate that chitin hydrolysis can improve the quality of bread containing insect additives. In conclusion, this study provides novel insights into producing high-quality and functional bakery products from edible insects by the enzymatic hydrolysis of edible insect powders and could expand the applications of edible insects as food ingredients. © 2024 The Authors
- Files in This Item
-
- Appears in
Collections - ETC > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/72954)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.