Techno-functional attribute and antioxidative capacity of edible insect protein preparations and hydrolysates thereof: Effect of multiple mode sonochemical action

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dc.contributor.author Mintah, B.K.
dc.contributor.author He, R.
dc.contributor.author Dabbour, M.
dc.contributor.author Xiang, J.
dc.contributor.author Agyekum, A.A.
dc.contributor.author Ma, H.
dc.date.accessioned 2019-08-21T12:00:54Z
dc.date.available 2019-08-21T12:00:54Z
dc.date.issued 2019
dc.identifier.other vol.58
dc.identifier.other DO:10.1016/j.ultsonch.2019.104676
dc.identifier.uri http://ugspace.ug.edu.gh/handle/123456789/32064
dc.description.abstract Hermetia illucens (edible insect) larvae protein, and hydrolysates were prepared using three pretreatment modes (conventional, fixed-frequency ultrasonic, and sweep-frequency). Protein subunit scores, microstructure, antioxidative activity, and techno-functional property of the respective isolates and hydrolysates were investigated. Alkaline protease hydrolysis significantly enhanced protein solubility, but impaired the emulsifying property and foaming stability. Isolates and hydrolysates treated by ultrasound exhibited highest antioxidative effect, and showed excellent solubility and foam expansion over wide (2–12) pH, likened the conventional. Ultrasonic, particularly sweep-frequency, treated hydrolysates overall showed superior solubility, foam, and antioxidative (ABTS, Superoxide scavenging, and Ferric-reducing) capacity than the remaining modes and isolates (p < 0.05). Treatment type influenced microstructure, functional attributes and antioxidative capacity of hydrolysates and isolates. Thus, functional/antioxidative property could be improved or modified for different food applications based on elected treatment. H. illucens isolate and hydrolysate preparations thereof could suitably be used in development of novel food formulations. © 2019 Elsevier B.V. en_US
dc.language.iso en en_US
dc.publisher Ultrasonics Sonochemistry en_US
dc.subject Antioxidant; Hermetia illucens; Proteolysis; Tecno-functional property; Ultrasound en_US
dc.title Techno-functional attribute and antioxidative capacity of edible insect protein preparations and hydrolysates thereof: Effect of multiple mode sonochemical action en_US
dc.type Article en_US


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