Effects of Enzymatic Hydrolysis on the Functional Properties, Antioxidant Activity and Protein Structure of Black Soldier Fly (Hermetia illucens) Protein

Abstract

The effects of chemical protein extraction, and enzymatic hydrolysis with Alcalase, papain and pepsin, on the functional properties, antioxidant activity, amino acid composition and protein structure of black soldier fly (H. illucens) larval protein were examined. Alcalase hydrolysates had the highest degree of hydrolysis (p < 0.05), with the highest hydrolysate and oil fraction yield (p < 0.05). Pepsin hydrolysates showed the lowest oil holding capacity (p < 0.05), whereas no significant differences were observed among other enzymes and protein concentrates (p > 0.05). The emulsifying stability and foam capacity were significantly lower in protein hydrolysates than protein concentrate (p < 0.05). The antioxidant activity of protein hydrolysates from protein concentrate and Alcalase was higher than that with papain and pepsin (p < 0.05), owing to the higher hydrophobic amino acid content. Raman spectroscopy indicated structural changes in protein α-helices and β-sheets after enzymatic hydrolysis.

Novel Insights on the Sustainable Wet Mode Fractionation of Black Soldier Fly Larvae (Hermetia illucens) into Lipids, Proteins and Chitin

“…A drastic reduction in ES of AF Et (60.93 ± 3.84%) was noticed, which is a typical characteristic exhibited by extensively enzymatically hydrolysed proteins due to excessive protein degradation negatively affecting the interfacial absorptivity and molecular rearrangement at the surface [37,39]. The results were analogous to the data reported by Batish et al [18]. Perhaps a stringent method of ES determination proposed for edible insects could be adapted for future functionality investigation to obtain comparable results [38].…”

“…Processes 2021, 9, x FOR PEER REVIEW 4 of 2 solid fraction proteins (Table 3), as the aqueous fraction constitutes only hydrophilic pro tein hydrolysates. The OBC for BSFL protein concentrate, when compared to protein hy drolysates, did not vary significantly, but the values reported were almost two time higher (4 g oil/g DM) in a recent study [18]. The OBC of protein concentrates and flour prepared from other insect species such as Tenebrio molitor, Gryllodes sigillatus and Sch socerca gregaria were within the range of 1.7 to 3.3 g oil/g DM [38].…”

“…The oil binding capacity (OBC), foam capacity (FC) and emulsion stability (ES) of aqueous fractions obtained from different treatments were measured according to the BSFL specific method developed [18] to have comparable results with previously published data. The OBC was determined by mixing 500 mg of each BSFL fraction with 10 mL rapeseed oil, and the powder-oil mixture was incubated for 30 min with occasional mixing.…”

Effect of pepsin hydrolysis on antioxidant activity of jellyfish protein hydrolysate

“…The hydrolysis condition of ep-JPH for 6, 12, 18, and 24 h showed the DH values of 52.20%, 54.01%, 54.50%, and 55.41% (Table 1). During the pepsin hydrolysis, the peptide bonds of a jellyfish protein were hydrolysed and provided a short-chain peptide and free amino acid [38], depending on hydrolysis factors, including pepsin concentration, hydrolysis time, and temperature. In this study, the pepsin hydrolysed jellyfish sample at the hydrolysis time of 12, 18, 24 h showed similar DH values, and these values were not significantly different.…”

Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (Hermetia illucens) Larvae Protein Concentrate

“…A study reported on the emulsifying properties of BSFL protein sample and its hydrolyzed products by different enzymes. The study revealed that the non-hydrolyzed sample showed improved emulsifying stability compared to the sample hydrolyzed by alcalase, (DH = 18.4%), papain (DH = 15.34%) and pepsin (DH = 9.8) [ 43 ].…”