Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical properties of supercritical carbon dioxide defatted mealworm (Tenebrio molitor) powder and protein isolate

초임계이산화탄소 탈지 밀웜(Tenebrio molitor) 분말 및 분리단백의 이화학적 품질 특성

  • Kim, Yangji (Department of Food and Nutrition, Dongduk Women's University) ;
  • Kim, Seok Joong (Department of Food and Nutrition, Dongduk Women's University)
  • 김양지 (동덕여자대학교 식품영양학과) ;
  • 김석중 (동덕여자대학교 식품영양학과)
  • Received : 2020.09.27
  • Accepted : 2020.10.06
  • Published : 2020.10.31
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Abstract

Supercritical carbon dioxide (SCO2) extraction was applied for the defatting of mealworm to prepare defatted powder (DP) and protein isolate (PI) and compare the process to press and hexane extraction, with respect to DP and PI physicochemical properties. SCO2 DP was obtained by extracting 34.40% oil at 41.37 MPa, 40℃ for 180 min, and the product contained 71.66% crude protein, which is similar to that of hexane DP and higher than that of press DP. In using alkali protein extraction to prepare PI from DP, SCO2 was as effective as hexane and better than press. SCO2 produced brighter DP and PI than press, but not as much as hexane. Protein solubility was similar in all DP, with minimum values at pH 5. The highest water adsorption capacity was noticeable for SCO2 PI, and SCO2 DP showed an oil adsorption capacity comparable to that of hexane DP. SCO2 DP and PI had better foaming capacity than press DP and PI and showed superior emulsion activity compared to others.

본 연구에서는 고단백질 식품소재로서 밀웜의 활용성을 높이기 위해 탈지 분말 및 분리단백 제조 시, 기존의 압착이나 용매 탈지의 대안으로 초임계이산화탄소(SCO2) 탈지의 활용 가능성을 조사하였다. 이를 위해 41.37 MPa, 40℃의 SCO2로 유지를 추출하여 탈지 분말을 제조하고 이로부터 알칼리 추출 및 등전점 침전을 이용해 분리단백을 제조한 후 단백질 함량 변화 및 수율, 색도, 단백질 용해도, 거품 형성력과 안정성, 유화력과 안정성 등의 품질지표를 측정하고 이를 압착과 헥산탈지로 얻은 탈지 분말 및 분리단백과 비교하였다. SCO2로 밀웜을 탈지하면 단백질 함량(71.66%)이 헥산탈지 분말과 유사한 수준의 탈지 분말을 얻을 수 있었고, 분리단백 추출률도 헥산탈지(37.10%)나 압착탈지(22.39%) 분말보다 높았다. 또한 분리단백의 단백질 수득률도 압착탈지 분리단백보다 높고 헥산탈지 분리단백과 유사하였다. SCO2탈지 분말과 분리단백은 압착탈지 시료보다 밝은 색상을 보이며 헥산탈지 시료에 가까운 값 L⁎, a⁎, b⁎값을 보였다. 탈지방법에 상관없이 pH에 따른 탈지 분말 및 분리단백의 단백질 용해도는 pH 5에서 최소였으며 산과 염기로 갈수록 증가하였고 분리단백이 더 높은 용해도를 보였다. 수분 흡착력은 분리단백에서 증가하였으며 SCO2탈지 분리단백에서 가장 높았다. SCO2탈지 분말의 유지 흡착력은 압착탈지 분말보다 높고 헥산탈지 분말과 유사하였다. 거품 형성력은 분리단백에서 더 높았으며 SCO2탈지는 헥산탈지와 유사하였다. 유화력은 다른 탈지 분말 및 분리단백에 비해 SCO2탈지 분말과 분리단백이 약 1.6배 정도 높았다. 이상의 결과로부터 밀웜의 탈지 분말이나 분리단백 제조 시, 단백질 함량, 수율 및 여러 품질 특성에서 SCO2탈지가 압착탈지보다 전반적으로 우수하였으며 헥산탈지와는 유사하거나 일부 특성에서는 더 우수한 것으로 나타났다.

Keywords

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