Degree of hydrolysis affects the techno-functional properties of lesser mealworm protein hydrolysates

Giulia Leni, Lise Soetemans, Augusta Caligiani, Stefano Sforza, Leen Bastiaens

Risultato della ricerca: Contributo in rivistaArticolo in rivista


Protein hydrolysates from lesser mealworm (Alphitobius diaperinus, LM) were obtained by enzymatic hydrolysis with protease from Bacillus licheniformis. A preliminary test performed for five hours of hydrolysis generated an insect protein hydrolysate with 15% of degree of hydrolysis (DH), optimum solubility property and oil holding capacity, but emulsifying and foaming ability were completely impaired. In order to investigate the potential implication of DH on techno-functional properties, a set of protein hydrolysates with a different DH was obtained by sub-sampling at different time points during three hours of enzymatic hydrolysis process. An increase in DH% had positive effects on the solubility property and oil holding ability, while a reduced emulsifying ability was observed up to five hours of hydrolysis. These results demonstrated that the enzymatic hydrolysis, if performed under controlled conditions and not for a long period, represents a valid method to extract high quality protein from insects with tailored techno-functionality, in order to produce tailored ingredients for feed and food purpose.
Lingua originaleEnglish
pagine (da-a)381-393
Numero di pagine13
Stato di pubblicazionePubblicato - 2020


  • Degree of hydrolysis
  • Edible insect
  • Enzymatic hydrolysis
  • Novel proteins
  • Protein hydrolysate
  • Techno-functional properties


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