Effect of alkaline pH-shifting process on extraction rate, structural, and functional properties of black soldier fly (Hermetia illucens) larvae protein

被引:11
|
作者
Pan, Jiayin [1 ,2 ]
Xu, Haining [1 ,2 ]
Dabbour, Mokhtar [3 ]
Mintah, Benjamin Kumah [4 ]
Chen, Wen [1 ,2 ]
Yang, Fan [1 ,2 ]
Zhang, Zhaoli [5 ]
Cheng, Yu [1 ,2 ]
Dai, Chunhua [1 ,2 ]
He, Ronghai [1 ,2 ]
Ma, Haile [1 ,2 ]
机构
[1] Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
[2] Jiangsu Univ, Inst Food Phys Proc, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
[3] Benha Univ, Dept Agr & Biosyst Engn, POB 13736, Moshtohor, Qaluobia, Egypt
[4] CSIR Food Res Inst, POB M20, Accra, Ghana
[5] Yangzhou Univ, Sch Food Sci & Engn, 196 Huayang West Rd, Yangzhou 225127, Jiangsu, Peoples R China
基金
中国国家自然科学基金;
关键词
Black soldier fly larvae; Insect protein; pH-shifting extraction; Structural properties; Functional properties; ISOLATE;
D O I
10.1016/j.lwt.2023.115180
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effect of pH-shifting (10.5, 11.0, 11.5, 12.0, and 12.5) on the extraction rate, structural, and functional properties of black soldier fly larvae protein (BSFLP) was studied. The results showed that alkaline pH-shifting increased the extraction rate of BSFLP by 135-1080% (relative to the control). Fourier transform infrared and circular dichroism spectroscopy showed structural changes in BSFLP. The protein extracted under extreme alkaline pH (12.0, 12.5) was partially unfolded, leading to a substantial reduction in the disulfide bonds, hydrogen bonds, & alpha;-helix, and particle size; whereas a notable increase in the absolute zeta potential, surface hydrophobicity, and protein dispersion were realized. The solubility, foaming, and emulsifying properties of BSFLP were significantly improved (especially at pH 12.5). The outcome of the study provides a better understanding of the changes in structural traits and functionality of BSFLP - important for its utilization in the industry.
引用
收藏
页数:9
相关论文
共 47 条
  • [41] Experimental study on black soldier fly (Hermetia illucens L.) larvae hydrothermal liquefaction in methanol-water Co-solvent: Bio-oil yields and properties
    Zhu, Junyu
    Liu, Xiangjie
    Zhang, Xin
    Deng, Bo
    Xu, Chao
    Zhang, Congcong
    Yuan, Qiaoxia
    RENEWABLE ENERGY, 2023, 218
  • [42] Effect of extraction pH on functional properties, structural properties, and in vitro gastrointestinal digestion of tartary buckwheat protein isolates
    Wu, Lanlan
    Li, Jianhua
    Wu, Weijing
    Wang, Libo
    Qin, Fei
    Xie, Wen
    JOURNAL OF CEREAL SCIENCE, 2021, 101
  • [43] Low pH-shifting treatment would improve functional properties of black turtle bean (Phaseolus vulgaris L.) protein isolate with immunoreactivity reduction
    He, Shudong
    Zhao, Jinlong
    Cao, Xiaodong
    Ye, Yongkang
    Wu, Zeyu
    Yue, Junyang
    Yang, Liu
    Jin, Risheng
    Sun, Hanju
    FOOD CHEMISTRY, 2020, 330 (330)
  • [44] Full-fat black soldier fly larvae (Hermetia illucens) meal and paste in extruded diets for Atlantic salmon (Salmo salar): Effect on physical pellet quality, nutrient digestibility, nutrient utilization and growth performances
    Weththasinghe, P.
    Hansen, J. O.
    Nokland, D.
    Lagos, L.
    Rawski, M.
    Overland, M.
    AQUACULTURE, 2021, 530
  • [45] Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment
    Nie, Yunqing
    Liu, Yuanfa
    Jiang, Jiang
    Xiong, Youling L.
    Zhao, Xiangzhong
    FOOD HYDROCOLLOIDS, 2022, 129
  • [46] pH shifting treatment of ultrasonically extracted soybean meal protein isolate: Effect on functional, structural, morphological and thermal properties
    Das, Dipak
    Panesar, Parmjit S.
    Saini, Charanjiv S.
    PROCESS BIOCHEMISTRY, 2022, 120 : 227 - 238
  • [47] Effect of ultrasonic-assisted enzymatic extraction on proso millet bran protein: extraction rate, structural and functional properties
    Li, Mengqing
    Dang, Yueyi
    Liu, Yangjin
    Jiang, Fan
    Yu, Xiuzhu
    Du, Shuang-kui
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2025,