Inclusion of chitosan in Tenebrio molitor larva protein hydrogels improved the rheological and gel properties of the composite hydrogels
文献类型： 外文期刊
作者： Liu, Mengyao 1 ; Xu, Dong 1 ; Zhang, Jun 2 ; Pan, Fei 1 ; Liu, Changhao 3 ; Li, Xiangxin 1 ; Fang, Xiaoming 1 ; Chen, Hualei 1 ; Tian, Wenli 1 ; Peng, Wenjun 1 ;
作者机构： 1.Chinese Acad Agr Sci, State Key Lab Resource Insects, Inst Apicultural Res, Beijing 100093, Peoples R China
2.Kunming Univ Sci & Technol, Fac Life Sci & Technol, Kunming 650500, Peoples R China
3.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, Beijing 100083, Peoples R China
关键词： Tenebrio molitor larva protein; Chitosan; Gel properties; Rheological properties; Gelation mechanism; Microstructure
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 311 卷
页码：
收录情况： SCI
摘要： Tenebrio molitor protein (TMP) is a highly promising alternative protein resource. However, hydrogels formed from TMP alone typically exhibit fragility and brittleness, limiting their development and application. This study investigated the effects of varying chitosan (CS) concentrations on the mechanical properties of TMP hydrogels. We found that CS concentrations between 0.5 and 1.5 % greatly improved the mechanical properties, waterholding capacity (WHC), and rheological properties of the TMP/CS composite gels. Specifically, the incorporation of 1.5 % CS improved the storage modulus of the gel, enhanced the interaction between water and proteins, and yielded a WHC of 53.32 %. Furthermore, the addition of 1.5 % CS altered the secondary structure and spatial conformation of the protein, with a beta-folding content of 43.27 %, leading to a significant enhancement of hydrophobic interactions and hydrogen bonding in the composite gel system and the formation of a dense and stable gel network structure. However, the addition of excessive CS (2.0 % similar to 3.0 %) led to phase separation of the gel system, which decreased gel strength and increased the viscosity of composite gels. In conclusion, optimized CS incorporation offers a viable theoretical basis for the development of new TMP-based food formulations.
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