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.

Leni, G., Soetemans, L., Caligiani, A., Sforza, S., Bastiaens, L., Degree of hydrolysis affects the techno-functional properties of lesser mealworm protein hydrolysates, <<FOODS>>, 2020; 9 (4): 381-393. [doi:10.3390/foods9040381] [http://hdl.handle.net/10807/205804]

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

Leni, G.;Sforza, S.;
2020

Abstract

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.
Inglese
Leni, G., Soetemans, L., Caligiani, A., Sforza, S., Bastiaens, L., Degree of hydrolysis affects the techno-functional properties of lesser mealworm protein hydrolysates, <<FOODS>>, 2020; 9 (4): 381-393. [doi:10.3390/foods9040381] [http://hdl.handle.net/10807/205804]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/205804
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