We investigated the impact of sonochemical action and the reaction of Hermetia
illucens larvae meal protein (HILMP) as regards enzymolysis under varied enzyme
concentration and temperature to explain the mechanism and effect of sonication on
molecular conformation, limits of kinetics, free‐Gibbs energy, and antioxidative capacity.
Control treatment was used for comparison. The results showed sonochemical
treatment enhanced HILMP‐enzymolysis efficiency at various enzyme volume, and
temperature. Enzymolysis‐kinetics revealed sonochemical treatment increased the
rate constant (p < .05) by 17.21%, 25.06%, 26.91%, and 41.38% at 323, 313, 303, and
293 K, respectively. On free‐Gibbs, sonochemical treatment reduced the reactantsreactivity
energy, enthalpy, and entropy by 30.53%, 35.05%, and 10.71%, respectively
(p < .05). Changes in spectra of UV and fluorescence, and micrographic imaging
indicated alterations of HILMP by sonochemical treatment. Antioxidative activity of
sonochemically‐treated HILMP increased, compared to control. Thus, sonochemical
treatment may be beneficial in the production of edible insect proteins with smaller
molecular weights for different food and/or pharmaceutical applications.