Journal of Food, Agriculture and Environment

Vol 9, Issue 3&4,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Ultrasound-accelerated enzymatic hydrolysis of defatted larva flour of Tenebrio molitor (L.)


Chunhua Dai 1, 2, Haile Ma 2, Xiaohong Gu 1, Jian Tang 1*

Recieved Date: 2011-07-08, Accepted Date: 2011-09-07


In the paper, the effects of ultrasound on the enzymatic hydrolysis of defatted larva flour of Tenebrio molitor (L.) with Alcalase were investigated using an ultrasonic bath. Hydrolysis rates of defatted larva flour of Tenebrio molitor (L.) in the presence and absence of ultrasound were compared. The results indicated that ultrasonic treatment can accelerate the enzymatic hydrolysis procedures of samples. The samples treated with ultrasound (for 2.5 and 5 min, respectively) showed a markedly higher degree of hydrolysis (DH) and the higher percentages of soluble protein in hydrolysates than did control. The influence of ultrasound on activity and conformation of Alcalase was also measured. Enzyme activity was significantly improved as being treated for 5 min with an ultrasonic bath, while extensive processing on the contrary decreased the activity of Alcalase. Spectral analysis of Alcalase showed that ultraviolet absorption intensity gradually increased at 280 nm with the prolongation of processing time from 0 to 60 min. On the contrary, the intrinsic fluorescence intensity of Alcalase gradually decreased at about 350 nm with the treatment time. In addition, fluorescence emission spectra of Alcalase were characterized by an irreversible red-shift of maximum emission with the extension of processing time from 0 to 60 min. Even red-shift reached 11 nm (from 347 to 358 nm) after treatment for 60 min. Amino acid composition of hydrolysates (DH 8%) of defatted larva flour of Tenebrio molitor (L.) was almost same whether enzymatic hydrolysis was treated with or without ultrasound.


Defatted larva flour of Tenebrio molitor (L.), protein, Alcalase, enzymatic hydrolysis, ultrasound

Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 3&4
Category: Food and Health
Pages: 101-106

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :