TY - JOUR
T1 - Degree of hydrolysis affects the techno-functional properties of lesser mealworm protein hydrolysates
AU - Leni, Giulia
AU - Soetemans, Lise
AU - Caligiani, Augusta
AU - Sforza, Stefano
AU - Bastiaens, Leen
PY - 2020
Y1 - 2020
N2 - 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.
AB - 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.
KW - Degree of hydrolysis
KW - Edible insect
KW - Enzymatic hydrolysis
KW - Novel proteins
KW - Protein hydrolysate
KW - Techno-functional properties
KW - Degree of hydrolysis
KW - Edible insect
KW - Enzymatic hydrolysis
KW - Novel proteins
KW - Protein hydrolysate
KW - Techno-functional properties
UR - http://hdl.handle.net/10807/205804
U2 - 10.3390/foods9040381
DO - 10.3390/foods9040381
M3 - Article
SN - 2304-8158
SP - 381
EP - 393
JO - Foods
JF - Foods
ER -