Staff Members - Benha University
Techno-functional attribute and antioxidative capacity of edible insect protein preparations and hydrolysates thereof: Effect of multiple mode sonochemical action
Ultrasonics Sonochemistry • 2019
Publication Information
Authors
Benjamin Kumah Mintah; Ronghai He; Mokhtar Dabbour; Jiahui Xiang; Akwasi Akomeah Agyekum; Haile Ma
Keywords
Hermetia illucens; Ultrasound; Proteolysis; Tecno-functional property; Antioxidant
Journal
Ultrasonics Sonochemistry
Publisher
Elsevier
Volume
58
Issue
Not Available
Pages
104625
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
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.
(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.