Protein hydrolysates from Alphitobius diaperinus and Hermetia illucens larvae treated with commercial proteases

Insect proteins have been proposed as a promising alternative for feed and food formulations. In the present work protease-assisted extraction was studied as a way to separate and extract proteins from two different insect species: Alphitobius diaperinus (AD) and Hermetia illucens (HI). The proteolytic activity of seven enzymes (papain, pancreatin, dispase I, pepsin, protease from Bacillus licheniformis, bromelain and trypsin) was evaluated determining the protein extraction yield, the degree of hydrolysis (DH) and the released free amino acids (FAA). Both insects represent an interesting source of proteins, not only for their amount (more than 40% on dry matter) but also for the nutritional value, with essential amino acid profile exceeding the requirements proposed for human nutrition. Enzyme-assisted protein extraction, performed at laboratory scale, gave for HI an average yield of extraction of 71±8% and for AD 67±6%. Hydrolysates produced from HI gave a DH% ranging between 3 to 18%, whereas hydrolysates produced from AD yielded a DH% between 7 to 23%. The protein hydrolysates were composed by peptides and FAA (which accounted for more than 30% of the extracted protein fraction), which were released according to their abundance in initial protein. A moderate correlation between the DH% and the total amount of FAA was found, except for AD hydrolysed with trypsin and HI with papain. Based on these results, the production of hydrolysates was preliminary scaled up in a proof-of-concept experiment, focusing on the most promising insect-enzyme combination. The final product resulted to be rich in protein (60% on dry matter). This work support enzymatic hydrolysis as an effective method to extract and isolate proteins from insects, with minimal sample preparation, tailoring their composition, preserving the nutritional quality, decreasing the risk of allergic reactions and making them more accessible for their future use as feed/food supplements.

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Muscle Protein Hydrolysates and Amino Acid Composition in Fish

Marine Drugs ◽

10.3390/md19070377 ◽

2021 ◽

Vol 19 (7) ◽

pp. 377

Author(s):

Bomi Ryu ◽

Kyung-Hoon Shin ◽

Se-Kwon Kim

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Muscle Protein ◽

Fish Muscle ◽

Amino Acid Profile ◽

Industrial Applications ◽

Protein Hydrolysates ◽

Added Value ◽

Degree Of Hydrolysis

Fish muscle, which accounts for 15%–25% of the total protein in fish, is a desirable protein source. Their hydrolysate is in high demand nutritionally as a functional food and thus has high potential added value. The hydrolysate contains physiologically active amino acids and various essential nutrients, the contents of which depend on the source of protein, protease, hydrolysis method, hydrolysis conditions, and degree of hydrolysis. Therefore, it can be utilized for various industrial applications including use in nutraceuticals and pharmaceuticals to help improve the health of humans. This review discusses muscle protein hydrolysates generated from the muscles of various fish species, as well as their amino acid composition, and highlights their functional properties and bioactivity. In addition, the role of the amino acid profile in regulating the biological and physiological activities, nutrition, and bitter taste of hydrolysates is discussed.

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Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates

Foods ◽

10.3390/foods9040381 ◽

2020 ◽

Vol 9 (4) ◽

pp. 381 ◽

Cited By ~ 3

Author(s):

Giulia Leni ◽

Lise Soetemans ◽

Augusta Caligiani ◽

Stefano Sforza ◽

Leen Bastiaens

Keyword(s):

Enzymatic Hydrolysis ◽

Functional Properties ◽

Protein Hydrolysate ◽

Preliminary Test ◽

Protein Hydrolysates ◽

Degree Of Hydrolysis ◽

Potential Implication ◽

Alphitobius Diaperinus ◽

Positive Effects ◽

Lesser Mealworm

Protein hydrolysates from lesser mealworm (Alphitobius diaperinus, LM) were obtained by enzymatic hydrolysis with protease from Bacillus licheniformis. A preliminary test performed for five hours of hydrolysis generated an insect protein hydrolysate with 15% of degree of hydrolysis (DH), optimum solubility property and oil holding capacity, but emulsifying and foaming ability were completely impaired. In order to investigate the potential implication of DH on techno-functional properties, a set of protein hydrolysates with a different DH was obtained by sub-sampling at different time points during three hours of enzymatic hydrolysis process. An increase in DH% had positive effects on the solubility property and oil holding ability, while a reduced emulsifying ability was observed up to five hours of hydrolysis. These results demonstrated that the enzymatic hydrolysis, if performed under controlled conditions and not for a long period, represents a valid method to extract high quality protein from insects with tailored techno-functionality, in order to produce tailored ingredients for feed and food purpose.

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Enzymatic Fractionation of Protein, Fat and Chitin from Hermetia illucens (L.) (Diptera: Stratiomyidae)

Proceedings ◽

10.3390/proceedings2019036187 ◽

2020 ◽

Vol 36 (1) ◽

pp. 187

Author(s):

Michael Josias Woods ◽

Louwrens Christiaan Hoffman ◽

Elsje Pieterse ◽

Neill Jurgens Goosen

Keyword(s):

Protein Hydrolysate ◽

Protein Solubility ◽

Amino Acid Profile ◽

Process Conditions ◽

Degree Of Hydrolysis ◽

Hermetia Illucens ◽

Hydrolysis Conditions ◽

Hydrolysis Of ◽

Central Composite ◽

By Products

Abstract: Insects have the ability to convert biowaste into valuable functional compounds, such as proteins, fat and chitin. Currently, unlike with conventional commodities, there are few fractionation methods to isolate these compounds for diversification of use. Enzymatic hydrolysis is a possible method to fractionate Hermetia illucens larvae, into protein, fat and chitin. This method is a particularly attractive due to the milder process conditions required compared to chemical methods, the relative ease to control the reaction and minimal formation of unpalatable and toxic by-products. A central composite design was used to help identify the optimum hydrolysis conditions for fractionation. At these conditions the fat recovery was ?~81%; substantially more than previous attempts and the fatty acid profile stayed unchanged from the original larvae material. The protein solubility was ~57%, with a degree of hydrolysis of ~22%, and was on par with previous studies. The amino acid profile of the soluble proteins differed from the original larvae material with a slight decrease in the ratio of essential to total amino acids. The insoluble proteins were accounted for with the chitin. A washing-and-sieving step, as means to recover the insoluble proteins from the chitin is envisaged. Also, the spray drying of the protein hydrolysate produced and its functional properties allows for future investigation. This technology allows for higher margins to be made, both environmentally as well as financially, compared to the use of the ‘intact’ biomass.

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Nutritive Value and Functional Properties of Corn Germ Protein Hydrolysates

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.183-185.557 ◽

2011 ◽

Vol 183-185 ◽

pp. 557-560 ◽

Cited By ~ 1

Author(s):

Ming Di Zhang ◽

Yong Pang ◽

Zhi Jun Xu

Keyword(s):

Functional Properties ◽

Nutritional Value ◽

Nutritive Value ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Corn Germ ◽

Protein Hydrolysates ◽

Degree Of Hydrolysis ◽

Low Degree ◽

High Degree

The nutritional value and functional properties of corn germ protein hydrolysates was investigated. The amino acid profile of hydrolysates showed that there was an increase in the content of essential amino acids, His, Arg, Ile, Val and a decrease in Lys, Phe, Met when compared with the starting material. The low degree of hydrolysis (5.9%, 10.4%) improved the solubility at acid pH, WHC, OHC of corn germ protein isolates, but samples of high degree of hydrolysis (14.1%) was not significantly increased in WHC and OHC.

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Seaweed Protein Hydrolysates and Bioactive Peptides: Extraction, Purification and Applications

Marine Drugs ◽

10.3390/md19090500 ◽

2021 ◽

Vol 19 (9) ◽

pp. 500

Author(s):

Javier Echave ◽

Maria Fraga-Corral ◽

Pascual Garcia-Perez ◽

Jelena Popović-Djordjević ◽

Edina H. Avdović ◽

...

Keyword(s):

Cell Wall ◽

Protein Extraction ◽

Sample Pretreatment ◽

Industrial Applications ◽

Extraction Yield ◽

Protein Hydrolysates ◽

Extraction And Purification ◽

Assisted Extraction ◽

Pharmaceutical Industries ◽

Solid Liquid

Seaweeds are industrially exploited for obtaining pigments, polysaccharides, or phenolic compounds with application in diverse fields. Nevertheless, their rich composition in fiber, minerals, and proteins, has pointed them as a useful source of these components. Seaweed proteins are nutritionally valuable and include several specific enzymes, glycoproteins, cell wall-attached proteins, phycobiliproteins, lectins, or peptides. Extraction of seaweed proteins requires the application of disruptive methods due to the heterogeneous cell wall composition of each macroalgae group. Hence, non-protein molecules like phenolics or polysaccharides may also be co-extracted, affecting the extraction yield. Therefore, depending on the macroalgae and target protein characteristics, the sample pretreatment, extraction and purification techniques must be carefully chosen. Traditional methods like solid–liquid or enzyme-assisted extraction (SLE or EAE) have proven successful. However, alternative techniques as ultrasound- or microwave-assisted extraction (UAE or MAE) can be more efficient. To obtain protein hydrolysates, these proteins are subjected to hydrolyzation reactions, whether with proteases or physical or chemical treatments that disrupt the proteins native folding. These hydrolysates and derived peptides are accounted for bioactive properties, like antioxidant, anti-inflammatory, antimicrobial, or antihypertensive activities, which can be applied to different sectors. In this work, current methods and challenges for protein extraction and purification from seaweeds are addressed, focusing on their potential industrial applications in the food, cosmetic, and pharmaceutical industries.

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Potential of black soldier fly (Hermetia illucens) as alternative protein source in salmonid feeds - A review

Indian Journal of Fisheries ◽

10.21077/ijf.2020.67.4.100172-20 ◽

2020 ◽

Vol 67 (4) ◽

Author(s):

Tudor Papuc ◽

Anca Boaru ◽

Daniela Ladosi ◽

Danut Struti ◽

Bogdan Georgescu

Keyword(s):

Amino Acid ◽

Chemical Composition ◽

Soybean Meal ◽

Protein Quality ◽

Protein A ◽

Cost Effective ◽

Amino Acid Profile ◽

Black Soldier Fly ◽

Hermetia Illucens ◽

Biological Value

The current constant pressure on fishmeal production for aquaculture feeds stresses the need to search for alternative sources of protein. A possible protein ingredient is insect meal, being more cost effective than fishmeal and soybean meal. Black soldier fly (Hermetia illucens) larvae meal is used in many studies with positive results regarding the bioproductive performances of salmonids. The balanced amino acid profile is comparable with the one of soybean meal. The crude protein and amino acid digestibility is high and similar to that of fishmeal. For rainbow trout (Oncorhynchus mykiss), the protein biological value of the larvae is qualitatively lower than that of fishmeal. Atlantic salmon fed with experimental diets with larvae meal showed high bioproductive performances and a better protein biological value compared with salmon fed with a standard fishmeal diet. However, the nutritional quality and chemical composition of the larvae can be drastically improved through the feeding media, which make it a very interesting candidate as a substitute for fishmeal. The aim of this review is to present the current stage of H. illucens use in salmonid feeds, detailing the chemical composition and protein quality. Furthermore, the effect of larvae meal based diets on salmonids is presented.

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Valorisation of Brewer’s Spent Yeasts’ Hydrolysates as High-Value Bioactive Molecules

Sustainability ◽

10.3390/su13126520 ◽

2021 ◽

Vol 13 (12) ◽

pp. 6520

Author(s):

David San Martin ◽

Jone Ibarruri ◽

Bruno Iñarra ◽

Nagore Luengo ◽

Jorge Ferrer ◽

...

Keyword(s):

Antimicrobial Activity ◽

Protein Extraction ◽

Extraction Yield ◽

Aeromonas Salmonicida ◽

Bioactive Molecules ◽

Trolox Equivalent Antioxidant Capacity ◽

Degree Of Hydrolysis ◽

Hydrolysis Degree ◽

Food And Feed ◽

Enzyme Dosage

Brewer’s spent yeast (BSY) is produced by the beer industry and has high nutritional value and great potential for producing high-value molecules, such as peptides, for nutraceutical, food and feed applications. In the present research, Flavourzyme® and Protamex® enzymes were selected for protein hydrolysis based on previous studies. The optimum conditions for the enzymatic hydrolysis were defined by response surface methodology (RSM) by the Box–Behnken design composed of four variables: temperature, pH, enzyme dosage and time. Protein content, hydrolysis degree and the anti-microbial and antioxidant bioactivities of obtained hydrolysates were quantified. Obtained results show that time, enzyme dosage and pH had the highest effect on protein extraction yield (PEY), degree of hydrolysis (DH) and antioxidant activity. Response variables ranged from 13.7 to 29.7% for PEY, from 6.3 to 35.7% for DH and from 0.65 to 1.65 g for Trolox equivalent antioxidant capacity. Antimicrobial activity, measured as minimum inhibitory concentration, against Aeromonas salmonicida, Bacillus cereus, Bacillus subtilis and Salmonella enterica, ranged from 6.25 to 50 mg/mL. Antioxidant and antimicrobial activity showed the potential use of BSY hydrolysates as an ingredient for functional foods.

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Comparison of Two Protein Extraction Methods for Tea Residues

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.138-139.933 ◽

2011 ◽

Vol 138-139 ◽

pp. 933-936 ◽

Cited By ~ 2

Author(s):

Xuan Chen ◽

Hong Yu Luo ◽

Jun Yu ◽

Peng Xiang Yue ◽

Lin Zhou ◽

...

Keyword(s):

High Temperature ◽

Protein Extraction ◽

Ethanol Concentration ◽

Extraction Methods ◽

Extraction Yield ◽

Factorial Experiments ◽

Extraction Technology ◽

Digestion Method ◽

Solid Ratio ◽

Lower Temperature

Alcohol-alkali method and base digestion method were investigated to extract proteins from tea residues, respectively. According to single factorial experiments, results showed that the optimal extraction technology of alcohol-alkali method were pH 12, temperature of 80 °C, ethanol concentration of 60%, liquid-solid ratio of 40, 60 min, and the protein extraction rate reached 15.0%. And the optimal extract conditions of base digestion were pH 12, temperature of 80 °C, liquid-solid ratio of 50, 80 min, which made the protein yield reached 31.5%. Furthermore, alcohol-alkali method was more beneficial to protein extraction from tea residues under lower temperature and weak alkali condition (40-60 °C, pH 8-10). While base digestion had higher extraction yield under high temperature and strong alkali condition (60-80 °C, pH 11-12).

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Variation in Nutritional Components in Roots From Ahipa (Pachyrhizus ahipa (Wedd.) Parodi) Accessions and an Interspecific Hybrid (P. Ahipa × P. Tuberosus (Lam.) Spreng.)

10.20944/preprints202111.0363.v1 ◽

2021 ◽

Author(s):

Eduardo O. Leidi-Montes ◽

Youssef Ech-Liach ◽

Sabina Rossini-Oliva ◽

Marten Sørensen

Keyword(s):

Amino Acids ◽

Organic Acids ◽

Interspecific Hybrid ◽

Dry Matter ◽

Matter Content ◽

Root Weight ◽

Dry Matter Content ◽

Promising Alternative ◽

Functional Components ◽

Root Quality

Among the many neglected underutilized species, tuberous Andean root crops like the ahipas (Pachyrhizus ahipa) constitute a promising alternative for increasing diversity in nutrient sources and food security at a regional level. In this study, we present the content of some functional compounds in tuberous roots from several ahipa accessions and the progenies of the interspecific hybrid X207 (P. ahipa × P. tuberosus). A significant objective was to determine protein and free amino acids in the roots to evaluate their food quality as protein supply. The interspecific hybrids have been found to possess the root quality to provide the crop with a higher dry matter content. The high dry matter content of the P. tuberosus Chuin materials is retained in the root quality of the hybrids. Food functional components like carbohydrates, organic acids, and proteins were determined in several ahipa accessions and a stable (non-segregating) progeny of the interspecific hybrid, X207. The X207 roots showed a significantly higher dry matter content and a lower content in soluble sugars, but no significant differences were found in starch content or organic acids compared to the ahipa accessions. About the root mineral contents, Fe and Mn concentrations in X207 were significantly raised compared to the average of ahipa accessions. Among the ahipa and the hybrid, no prominent differences in protein content or protein amino acids were found, being both partially defective in providing sufficient daily intake of some essential amino acids. Root weight, a central component of root yield, was significantly higher in X207, but thorough field studies are required to substantiate the hybrid’s superior yield performance..

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Production and characteristics of fish protein hydrolysate from parrotfish (Chlorurus sordidus) head

PeerJ ◽

10.7717/peerj.8297 ◽

2019 ◽

Vol 7 ◽

pp. e8297 ◽

Cited By ~ 1

Author(s):

Asep A. Prihanto ◽

Rahmi Nurdiani ◽

Annas D. Bagus

Keyword(s):

Antioxidant Activity ◽

Protein Hydrolysate ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Industrial Applications ◽

Control Treatment ◽

Degree Of Hydrolysis ◽

Fish Protein ◽

Fish Protein Hydrolysate ◽

High Level

Background Fish byproducts are commonly recognized as low-value resources. In order to increase the value, fish byproducts need to be converted into new products with high functionality such as fish protein hydrolysate (FPH). In this study, FPH manufactured from parrotfish (Chlorurus sordidus) heads using different pH, time and sample ratio was investigated. Methods Hydrolysis reactions were conducted under different pHs (5, 7, and 9) and over different durations (12 and 24 h). Control treatment (without pH adjustment (pH 6.4)) and 0 h hydrolsisis duration were applied. Hydrolysates were characterized with respect to proximate composition, amino acid profile, and molecular weight distribution. The antioxidant activity of the hydrolysate was also observed. Results The pH and duration of hydrolysis significantly affected (p < 0.05) the characteristics of FPH. The highest yield of hydrolysate (49.04 ± 0.90%), with a degree of hydrolysis of 30.65 ± 1.82%, was obtained at pH 9 after 24 h incubation. In addition, the FPH had high antioxidant activity (58.20 ± 0.55%), with a high level of essential amino acids. Results suggested that FPH produced using endogenous enzymes represents a promising additive for food and industrial applications.

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