Preparation and Characterization of Gelatins from Two Sudanese Edible Insects
作者： S. I. Abdelwahab , A. A. Mariod , M. Abd Elgadir , N. M. Ain , M. Y. Ibrahim
DOI:
关键词: Distilled water 、 Differential scanning calorimetry 、 Melon 、 Extraction (chemistry) 、 Horticulture 、 Ftir spectra 、 Gelatin 、 Materials science 、 Extraction methods 、 Sorghum
摘要: Gelatins extracted from two edible insects Aspongubus viduatus (melon bug) and Agonoscelis pubescens (sorghum were studied. The showed 27.0 28.2% crude protein, respectively. Extraction of gelatin using hot water gave high yield followed by mild acid distilled extraction, SDS-PAGE pattern low molecular weight chains, the gelatins contained protein with 40 kDa as main component. differential scanning calorimetry thermograms results confirm no difference between extraction methods concerning quality. FTIR spectra melon sorghum bug similar absorption bands situated in more than 6 only gelatin. Amide II both appeared at around 1554 cm -1 , while I (1734-1632 ) method 2 (MB2) method3 (MB3). Microstructures insect examined electron microscope that exhibited finest network very small voids. Melon finer structure smaller strands voids
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