Structural properties of native and conjugated black soldier fly (Hermetia illucens) larvae protein via Maillard reaction and classification by SIMCA

Vusi Vincent Mshayisa,Jessy Van Wyk,Bongisiwe Zozo,Silvio D Rodríguez

doi:10.1016/j.heliyon.2021.e07242

Abstract

Black soldier fly (Hermetia illucens) has received considerable interest as an alternative protein source. Aqueous solutions of black soldier fly larvae (BSFL) protein and glucose (2:1 w.w−1, pH 9) were heated at 50, 70 and 90 °C, for 2–10 h at 2 h intervals, respectively. The zeta-potential (ζ) of BSFL-Glu conjugates heat-treated at 70 °C ranged from -10.25 to -25.25 mV while the native BSFL protein ranged from -12.84 to -16.70 mV. The ζ-potential analysis revealed that the glycation reaction modified the surface charge density of the BSFL protein as a function of reaction time and temperature. In addition, an increase in thermal stability of the BSFL-Glu conjugates was observed by means of Thermo-gravimetric analysis (TGA) and differential scanning calorimetry (DSC). Fourier transform infrared spectroscopy (FT-IR) analysis indicated that the most apparent structural changes in the BSFL protein were in the amide I and amide II region. Well-separated clusters permitting differentiation between native BSFL and BSFL-Glu conjugates were observed by using principal component analysis (PCA) on FT-IR spectra. At 50, 70 and 90 °C the first two principal components (PC1 and PC2) showed an accumulated total variance of 91, 96 and 95%, respectively. A classification efficiency of 91% was obtained when using soft independent modelling of class analogy (SIMCA). Infrared spectroscopy combined with SIMCA is a powerful tool to monitor the formation of edible insect protein–sugar conjugates by Maillard reaction. As a result, combining FT-IR spectroscopy with multivariate techniques (PCA and SIMCA) exhibited a strong potential to differentiate between native and glycated protein samples from black soldier fly larvae.

Highlights

The food industry is exploring alternative protein sources for human consumption in response to global concerns about food security and protein malnutrition due to the growing population
The present results indicate that the thermal denaturation peak temperature (Tp) for the heat-treated native black soldier fly larvae (BSFL) protein at 50 C ranged from 72.23 – 73.81 C, with no significant differences (p > 0.05) between heating times (2, 4, 6, 8 and 10 h)
attenuated total reflection (ATR) Fourier transform infrared spectroscopy (FT-IR) combined with chemometric methods (PCA and soft independent modelling of class analogy (SIMCA)) was used to investigate the structural modification in native BSFL and BSFL-Glu conjugates

Summary

Introduction

The food industry is exploring alternative protein sources for human consumption in response to global concerns about food security and protein malnutrition due to the growing population Novel protein sources such as algae, pea, rapeseed, duckweed and insects have received a great deal of research interest in the past decade (Boland et al, 2013; Van-der Spiegel et al, 2013; Kim et al, 2016; Leni et al, 2019). Edible insects such as crickets (Acheta domesticus), mealworm (Tenebrio molitor), Mopani worm In order to enhance the techno-functionality of proteins, food manufacturers attempt by all means to avoid chemical agents that may be potentially toxic and hazardous to consumers (Chevalier et al, 2001; Medrano et al, 2009; Corzo-Martínez et al, 2017)

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