Journal of Food, Agriculture and Environment

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

Author(s):

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

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

Abstract:

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.

Keywords:

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

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

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