School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; ILSI-UG FSNTC, Department of Nutrition and Food Science, University of Ghana, P.O. Box LG 91, Legon, Accra, Ghana.
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
Ultrason Sonochem. 2019 Nov;58:104676. doi: 10.1016/j.ultsonch.2019.104676. Epub 2019 Jul 5.
Hermetia illucens (edible insect) larvae protein, and hydrolysates were prepared using three pretreatment modes (conventional, fixed-frequency ultrasonic, and sweep-frequency). Protein subunit scores, microstructure, antioxidative activity, and techno-functional property of the respective isolates and hydrolysates were investigated. Alkaline protease hydrolysis significantly enhanced protein solubility, but impaired the emulsifying property and foaming stability. Isolates and hydrolysates treated by ultrasound exhibited highest antioxidative effect, and showed excellent solubility and foam expansion over wide (2-12) pH, likened the conventional. Ultrasonic, particularly sweep-frequency, treated hydrolysates overall showed superior solubility, foam, and antioxidative (ABTS, Superoxide scavenging, and Ferric-reducing) capacity than the remaining modes and isolates (p < 0.05). Treatment type influenced microstructure, functional attributes and antioxidative capacity of hydrolysates and isolates. Thus, functional/antioxidative property could be improved or modified for different food applications based on elected treatment. H. illucens isolate and hydrolysate preparations thereof could suitably be used in development of novel food formulations.
家蝇（可食用昆虫）幼虫蛋白及其水解产物分别采用常规、固定频率超声和扫频三种预处理方式进行制备。对各分离物及其水解产物的蛋白亚基评分、微观结构、抗氧化活性和技术功能特性进行了研究。碱性蛋白酶水解显著提高了蛋白溶解度，但破坏了乳化性能和泡沫稳定性。经超声处理的分离物和水解产物具有最高的抗氧化效果，并且在宽（2-12）pH 范围内表现出优异的溶解性和泡沫膨胀性，类似于常规处理。与其他处理方式和分离物相比，超声特别是扫频处理的水解产物在溶解度、泡沫和抗氧化（ABTS、超氧阴离子清除和铁还原）能力方面总体表现出更好的性能（p < 0.05）。处理方式影响水解产物和分离物的微观结构、功能特性和抗氧化能力。因此，可根据所选处理方式改善或修饰功能/抗氧化特性，以满足不同食品应用的需求。家蝇分离物及其水解产物制剂可适用于新型食品配方的开发。
