Academic Journal
Controlled regulation of endogenous enzymatic browning reshapes gel network formation and functional properties of edible insect Antheraea pernyi pupa protein.
| Τίτλος: | Controlled regulation of endogenous enzymatic browning reshapes gel network formation and functional properties of edible insect Antheraea pernyi pupa protein. |
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| Συγγραφείς: | She Y; College of Food Science, Shenyang Agricultural University, Shenyang 110000, Liaoning, China., Xiong Z; College of Food Science, Shenyang Agricultural University, Shenyang 110000, Liaoning, China., Zhang J; College of Food Science, Shenyang Agricultural University, Shenyang 110000, Liaoning, China., Hu X; College of Food Science, Shenyang Agricultural University, Shenyang 110000, Liaoning, China., Liu X; Liaoning Institute of Sericultural Science, Fengcheng 118100, Liaoning, China., Shao JH; College of Food Science, Shenyang Agricultural University, Shenyang 110000, Liaoning, China. Electronic address: shaojh024@syau.edu.cn. |
| Πηγή: | Food research international (Ottawa, Ont.) [Food Res Int] 2026 Sep 30; Vol. 240, pp. 119628. Date of Electronic Publication: 2026 Jun 04. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Imprint Name(s): | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| Ιατρικοί όροι (MeSH): | Insect Proteins*/chemistry , Insect Proteins*/metabolism , Moths*/enzymology , Moths*/chemistry , Edible Insects*/enzymology , Edible Insects*/chemistry , Catechol Oxidase*/metabolism , Catechol Oxidase*/antagonists & inhibitors , Catechol Oxidase*/chemistry , Pupa*/enzymology , Pupa*/chemistry , Maillard Reaction*, Gels/chemistry ; Polyphenols/chemistry ; Polyphenols/metabolism ; Animals ; Hot Temperature ; Rheology ; Oxidation-Reduction |
| Περίληψη: | Understanding endogenous enzymatic browning and associated protein-polyphenol reactions during gelation is crucial for controlling the quality of Antheraea pernyi pupa protein gels. The present work explored how browning pathways and gel network formation in A. pernyi pupa protein can be regulated. Heating condition optimization and PPO inhibitor screening were first performed to establish the experimental conditions, followed by structural analysis to evaluate gel network changes under different degrees of browning regulation. L-AA showed the strongest inhibitory effect on PPO, with an IC₅₀ of 0.54 ± 0.0091 mM. Under the selected thermal condition (85 °C), 0.03% L-AA provided the best overall performance and significantly improved gel color (L*, 75), textural properties (hardness, 66 g; springiness, 2.44 mm), water-holding capacity (36%), and rheological behavior (p < 0.05). In contrast to the improvement observed at 0.03% L-AA, excessive L-AA addition (0.05%) weakened gel quality. Structural analyses revealed that L-AA influenced oxidation mediated by PPO, quinone formation, and subsequent reactions between proteins and phenolic compounds, thereby promoting the transition from α-helix to β-sheet and more ordered molecular aggregation. Based on these findings, a regulatory framework describing endogenous browning, protein-polyphenol reactions, and gel network formation in A. pernyi pupa protein was constructed. L-AA concentration serves to modulate the extent of browning reactions, crosslinking involving quinones, and protein structural rearrangement. Regulation with 0.03% L-AA significantly enhanced the compactness and homogeneity of A. pernyi pupa protein gels. This study is anticipated to provide new insights for developing structured edible insect food products and alternative protein applications. (Copyright © 2026. Published by Elsevier Ltd.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Alternative protein; Antheraea pernyi pupa protein; Edible insect; Enzymatic browning; Insect food; Protein gel; Protein-polyphenol interactions; l-ascorbic acid |
| Substance Nomenclature: | 0 (Gels) 0 (Insect Proteins) EC 1.10.3.1 (Catechol Oxidase) 0 (Polyphenols) |
| Entry Date(s): | Date Created: 20260706 Date Completed: 20260707 Latest Revision: 20260707 |
| Update Code: | 20260708 |
| DOI: | 10.1016/j.foodres.2026.119628 |
| PMID: | 42409562 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2026.119628 |