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.
Highlights
According to the last Food and Agriculture Organization (FAO) reports, a huge effort must be deployed to meet the future food demand connected to the increasing world population
Insect protein hydrolysate was obtained from LM with the protease from Bacillus licheniformis
In order to better explore if the high degree of hydrolysis (DH)% reached could have affected foaming and emulsifying property, additional enzymatic hydrolysis were performed aiming at generating hydrolysates with different DHs
Summary
According to the last Food and Agriculture Organization (FAO) reports, a huge effort must be deployed to meet the future food demand connected to the increasing world population. Purschke et al [17] demonstrated the ability of targeted enzymatic hydrolysis to produce protein hydrolysates from Locusta migratoria protein flour with tailored techno-functional properties. Hall et al [18] proved that Alcalase hydrolysis could represent an efficient biotechnology tool to improve the techno-functionality of cricket proteins They demonstrated the ability of this enzyme to enhance the solubility, emulsion and foam capacity of insect protein hydrolysates obtained at different enzyme concentrations and time of hydrolysis. The hydrolysates were characterized for the degree of hydrolysis (DH), the yield of extraction and the presence of free amino acids, but for their future involvement as insect-based protein ingredients in food or feed formulations, it is necessary to assess their techno-functional properties. The present work investigates the techno-functional properties of protein hydrolysates isolated from LM, focusing on the effect of the DH
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