Effect of High Hydrostatic Pressure Intensity on Structural Modifications in Mealworm () Proteins.

Processing edible insects into protein extracts may improve consumer acceptability. However, a better understanding of the effects of food processing on the proteins is needed to facilitate their incorporation into food matrices. In this study, soluble proteins from (10% /) were pressurized using high hydrostatic pressure (HHP) at 70-600 MPa for 5 min and compared to a non-pressurized control (0.

High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins.

Edible insects have garnered increased interest as alternative protein sources due to the world's growing population. However, the allergenicity of specific insect proteins is a major concern for both industry and consumers. This preliminary study investigated the capacity of high hydrostatic pressure (HHP) coupled to enzymatic hydrolysis by Alcalase or pepsin in order to improve the in vitro digestion of mealworm proteins, specifically allergenic proteins.