Preparation and Properties of Tenebrio molitor Protein Hydrolysates

被引:0
|
作者
Yang, Shengru [1 ]
Hou, Yinchen [1 ,2 ]
Zhang, Qiushuang [3 ]
Zou, Jian [1 ]
Guo, Jianlai [4 ]
Lu, Mengxing [1 ]
Xiao, Wenhui [1 ]
Wu, Kaige [1 ]
Han, Tanchu [1 ]
Niu, Wenfei [1 ]
机构
[1] Henan Univ Anim Husb & Econ, Coll Food & Biol Engn, Zhengzhou, Peoples R China
[2] Zhengzhou Engn Res Ctr Bioact Peptides, Zhengzhou 450001, Peoples R China
[3] Henan Prov Inst Vet Drug & feed Control, Zhengzhou, Peoples R China
[4] Henan Univ Anim Husb & Econ, Henan Key Lab Unconvent Feed Resources Innovat Uti, Zhengzhou, Peoples R China
关键词
amino acid analysis; antioxidant activity; functional properties; hydrolysates; <italic>Tenebrio molitor</italic>; EDIBLE INSECTS; FUNCTIONAL-PROPERTIES; ANTIOXIDANT; PEPTIDES; QUALITY;
D O I
10.1155/jfpp/8184255
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Proteins hydrolyzed by enzymes were biologically active. The protein-rich, defatted Tenebrio molitor was used as raw material and hydrolyzed by alkaline protease. The effects of temperature, time, pH, liquid-to-feed ratio, and enzyme addition were investigated with degree of hydrolysis (DH) as an index; the enzymatic hydrolysis process was optimized using one-way and response surface experimental methods, and the antioxidant, physicochemical properties, and amino acid compositions of the hydrolysates were analyzed. The results showed that the optimum process conditions for the preparation of enzymatic hydrolysates were at 52 degrees C for 120 min, pH 7.5, a dosage of enzyme of 5000 U/g, and a liquid-to-material ratio of 30:1, under which the DH was 13.82%. Antioxidant analysis revealed that the hydrolysates exhibited a scavenging ability for free radicals. The scavenging rate of DPPH<middle dot> reached 47.51% when it was 0.4 mg/mL, and its IC50 was 427.51 mg/mL. When its concentration was 0.2-0.6 mg/mL, the scavenging rate of OH<middle dot> increased from 50.41% to 92.17%, and its IC50 was 158.4 mg/mL. The physicochemical properties of the hydrolysates differed from those of the Tenebrio molitor protein. The solubility of Tenebrio molitor protein reached a maximum of 38.97% at pH 11.0, whereas that of its hydrolysates peaked at 40.36% at pH 5.0. The hydrolysates exhibited higher values at pH 2.0 and 10.0, with foaming capacities of 26.58% and 25.14% and foaming stabilities of 61.43% and 53.73%, respectively. The EAI and ESI of the hydrolysates were optimal under alkaline conditions, with maximum values of 0.82 and 44.5 m2/g, respectively, at pH 10.0. The hydrolysates contained a variety of amino acids, as well as aromatic amino acids (17.32%) and hydrophobic amino acids (37.51%). Essential amino acids in hydrolysates accounted for 37.91%, and the EAAI value of hydrolysates was 0.7187; the protein quality of hydrolysates significantly improved. The hydrolysates had better solubility and can be used as an effective antioxidant, and the study could provide a theoretical basis for the development and utilization of Tenebrio molitor.
引用
收藏
页数:15
相关论文
共 50 条
  • [1] A comparative study on the functional properties of mealworm (Tenebrio molitor) larvae and soybean protein isolates and hydrolysates
    Yu, X.
    Oh, E.
    Kim, Y.
    INTERNATIONAL FOOD RESEARCH JOURNAL, 2021, 28 (04): : 816 - 826
  • [2] Fetal bovine serum substitution efficacy of mealworm (Tenebrio molitor) protein hydrolysates and its physicochemical properties
    Lee, Hyo-Seon
    Yoon, Hyeon-Ji
    Lee, Syng-Ook
    FOOD RESEARCH INTERNATIONAL, 2025, 208
  • [3] Novel hepatoprotective peptides derived from protein hydrolysates of mealworm (Tenebrio molitor)
    Cho, Hye-Rin
    Lee, Syng-Ook
    FOOD RESEARCH INTERNATIONAL, 2020, 133 (133)
  • [4] Selenium accumulation in protein fractions of Tenebrio molitor larvae and the antioxidant and immunoregulatory activity of protein hydrolysates
    Dong, Zhou
    Lin, Yanyin
    Wu, Hui
    Zhang, Mengmeng
    FOOD CHEMISTRY, 2021, 334
  • [5] Evaluation of Tenebrio molitor protein hydrolysates as biostimulants improving plants growth and root architecture
    Szopa, Daniel
    Skrzypczak, Dawid
    Izydorczyk, Grzegorz
    Chojnacka, Katarzyna
    Korczynski, Mariusz
    Witek-Krowiak, Anna
    JOURNAL OF CLEANER PRODUCTION, 2023, 401
  • [6] PROTEIN PROFILE OF TENEBRIO MOLITOR
    Bednarova, M.
    Adam, V
    Jelen, F.
    Borkovcova, M.
    MENDELNET 2011, 2011, : 549 - 554
  • [7] Effects of Tenebrio molitor protein emulsion on the properties, and structure of myofibrillar protein gel
    Wang, Mengman
    Zhao, Yaqi
    Wang, Manyu
    Zhang, Zhiguo
    Huang, Ming
    Wang, Ke
    Shao, Junhua
    Sun, Jingxin
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 189
  • [8] NMR studies of Tenebrio molitor antifreeze protein
    Daley, ME
    Liou, YC
    Jia, ZC
    Davies, PL
    Sykes, BD
    BIOPHYSICAL JOURNAL, 2001, 80 (01) : 395A - 396A
  • [9] New insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard products
    Grossmann, Kora Kassandra
    Merz, Michael
    Appel, Daniel
    De Araujo, Maria Monteiro
    Fischer, Lutz
    FOOD CHEMISTRY, 2021, 364
  • [10] The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein
    Wang, Xiu
    Ni, Xiangxiang
    Duan, Chaoyi
    Li, Ruixi
    Jiang, Xiao'e
    Xu, Mingfeng
    Yu, Rongrong
    FOODS, 2024, 13 (17)