School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; College of Food Science, South China Agricultural University, Guangzhou, 523006, China.
School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China.
Ultrason Sonochem. 2023 Dec;101:106662. doi: 10.1016/j.ultsonch.2023.106662. Epub 2023 Oct 29.
In this study, we developed an ultrasound-assisted alkaline method for extracting black soldier fly larvae protein (BSFLP). The effects of ultrasound-assisted extraction on the nutritional value, structural characteristics, and techno-functional properties of BSFLP were compared with those using the conventional hot alkali method. The results showed that ultrasound-assisted extraction significantly increased the extraction ratio of BSFLP from 55.40% to 80.37%, but reduced the purity from 84.19% to 80.75%. The BSFLP extracted by ultrasound-assisted extraction met the amino acid requirements for humans proposed by the Food and Agriculture Organization in 2013, and ultrasound-assisted extraction did not alter the limiting amino acids of the BSFLP. The ultrasound-assisted extraction increased the in vitro protein digestibility from 82.97% to 99.79%. Moreover, ultrasound-assisted extraction obtained BSFLP with a more ordered secondary structure and more loosely porous surface morphology, without breaking the peptide bonds. By contrast, the conventional hot alkaline method hydrolyzed BSFLP into smaller fragments. The effect of ultrasound-assisted extraction on the structure of BSFLP improved the solubility and emulsion capacity of BSFLP, but reduced its foaming properties. In conclusion, the results of this study suggest that ultrasound-assisted alkaline extraction could be a suitable method for extracting BSFLP and improving its nutritional value, and structural and functional properties. The findings obtained in this study could promote the wider application of BSFLP in food industry.
在本研究中，我们开发了一种超声辅助碱性方法来提取黑水虻幼虫蛋白（BSFLP）。将超声辅助提取对 BSFLP 的营养价值、结构特征和技术功能特性的影响与传统热碱法进行了比较。结果表明，超声辅助提取显著提高了 BSFLP 的提取率，从 55.40%提高到 80.37%，但降低了纯度，从 84.19%降低到 80.75%。超声辅助提取的 BSFLP 符合 2013 年联合国粮食及农业组织提出的人类氨基酸需求，并且超声辅助提取没有改变 BSFLP 的限制氨基酸。超声辅助提取使体外蛋白质消化率从 82.97%提高到 99.79%。此外，超声辅助提取获得的 BSFLP 具有更有序的二级结构和更疏松的多孔表面形态，而不会破坏肽键。相比之下，传统的热碱法将 BSFLP 水解成更小的片段。超声辅助提取对 BSFLP 结构的影响改善了 BSFLP 的溶解性和乳化能力，但降低了其起泡性能。总之，本研究结果表明，超声辅助碱性提取可能是一种提取 BSFLP 并提高其营养价值、结构和功能特性的合适方法。本研究的结果可以促进 BSFLP 在食品工业中的更广泛应用。
