An effect of fat emulsions of black soldier fly (Hermetia illucens) larvae on the germination capacity and energy of sprouting of pea (Pisum sativum L.) seeds
Journal: Food systems (Vol.4, No. 4)Publication Date: 2021-12-30
Authors : A. A. Ruban M. V. Novikova S. I. Loskutov A. A. Kostin;
Page : 308-314
Keywords : germination capacity; energy of sprouting; pea; black soldier fly (Hermetia illucens) larvae; insect fat; emulsions;
Abstract
Various oils, fats and emulsifiers in the composition of preparations for soil enrichment or plant protection can have a significant effect on the germination capacity and energy of sprouting of pea seeds. Fat of black soldier fly (Hermetia illucens) larvae can be used as a pesticide carrier as well as for increasing seed resistance to contamination with fungi and insects during storage and sprouting. Therefore, the aim of the study was to determine an effect of insect fat in a form of an emulsion on sprouting of pea seeds of the variety “Rodnik” depending on a type of an emulsifier or stabilizer. It was found that the use of 0.3 weight% of xanthan gum as a stabilizer for fat emulsion of black soldier fly (Hermetia illucens) larvae significantly increased the number of germinated seeds and the energy of seed sprouting. The use of 1–5 weight% of Tween 20 as an emulsifier for fat of black soldier fly (Hermetia illucens) larvae led to inhibition of seed growth. Lecithin, sodium caseinate and microcellulose with addition of fat of black soldier fly (Hermetia illucens) larvae also decreased the germination capacity and sprouting of pea seeds (Pisum sativum L.).
Other Latest Articles
- Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage
- Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses
- Glycation end products and technological aspects of reducing immunogenicity of specialized food products for nutrition of athletes
- Use of pullulanase as a biocatalyst for starch hydrolysis: Part 1. Study of the effect of pullulanase on maize amylopectin starch
- Evaluation of microbiological risks in cream as a raw material for buttermaking
Last modified: 2022-01-17 16:31:40