Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties
The food industry is considering novel sources of proteins with enhanced functionalities to meet the increasing demand and population growth. Edible insect proteins have emerged as an alternative that is environmentally friendly and economically viable and thus could make a significant contribution...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2021/5572554 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849305053731487744 |
|---|---|
| author | Vusi Vincent Mshayisa Jessy Van Wyk |
| author_facet | Vusi Vincent Mshayisa Jessy Van Wyk |
| author_sort | Vusi Vincent Mshayisa |
| collection | DOAJ |
| description | The food industry is considering novel sources of proteins with enhanced functionalities to meet the increasing demand and population growth. Edible insect proteins have emerged as an alternative that is environmentally friendly and economically viable and thus could make a significant contribution to global food security. This study was aimed to establish the effect of conjugation via the Maillard reaction on the antioxidant and techno-functional properties of black soldier fly larvae protein concentrate. Reaction mixtures containing black soldier fly larvae protein concentrate and glucose (2 : 1 weight ratio) were wet-heated at 50, 70, and 90°C for 2, 4, 6, 8, and 10 h, respectively, with an initial pH of 9. The results showed that the browning indices of the black soldier fly larvae-glucose (BSFL-Glu) model system increased with an increase in reaction time and temperature, with conjugates formed at 90°C exhibiting the highest browning intensity at 420 nm. At 50°C, the DPPH-RS of the conjugates ranged from 15.47 to 32.37%. The ABTS+ radical scavenging activity of BSFL-Glu conjugates produced at 90°C exhibited significantly (p<0.05) higher scavenging activity as a function of reaction time. The foaming capacity of BSFL-Glu conjugates produced at 70°C showed a significant increase (p<0.05) as a function of reaction time. Principal component analysis was applied to browning and antioxidant indices. Component 1 of the score plot accounted for 89%, while component 2 accounted for 8% of the observed variability and allowed discrimination/differentiation of the samples based on the heating temperature. These findings provide a practical means to improve the functionality of novel edible insect proteins for food application. |
| format | Article |
| id | doaj-art-41694a0de2a34e7ab4f3f9500fc7f28c |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-41694a0de2a34e7ab4f3f9500fc7f28c2025-08-20T03:55:33ZengWileyInternational Journal of Food Science2356-70152314-57652021-01-01202110.1155/2021/55725545572554Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional PropertiesVusi Vincent Mshayisa0Jessy Van Wyk1Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South AfricaDepartment of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South AfricaThe food industry is considering novel sources of proteins with enhanced functionalities to meet the increasing demand and population growth. Edible insect proteins have emerged as an alternative that is environmentally friendly and economically viable and thus could make a significant contribution to global food security. This study was aimed to establish the effect of conjugation via the Maillard reaction on the antioxidant and techno-functional properties of black soldier fly larvae protein concentrate. Reaction mixtures containing black soldier fly larvae protein concentrate and glucose (2 : 1 weight ratio) were wet-heated at 50, 70, and 90°C for 2, 4, 6, 8, and 10 h, respectively, with an initial pH of 9. The results showed that the browning indices of the black soldier fly larvae-glucose (BSFL-Glu) model system increased with an increase in reaction time and temperature, with conjugates formed at 90°C exhibiting the highest browning intensity at 420 nm. At 50°C, the DPPH-RS of the conjugates ranged from 15.47 to 32.37%. The ABTS+ radical scavenging activity of BSFL-Glu conjugates produced at 90°C exhibited significantly (p<0.05) higher scavenging activity as a function of reaction time. The foaming capacity of BSFL-Glu conjugates produced at 70°C showed a significant increase (p<0.05) as a function of reaction time. Principal component analysis was applied to browning and antioxidant indices. Component 1 of the score plot accounted for 89%, while component 2 accounted for 8% of the observed variability and allowed discrimination/differentiation of the samples based on the heating temperature. These findings provide a practical means to improve the functionality of novel edible insect proteins for food application.http://dx.doi.org/10.1155/2021/5572554 |
| spellingShingle | Vusi Vincent Mshayisa Jessy Van Wyk Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties International Journal of Food Science |
| title | Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties |
| title_full | Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties |
| title_fullStr | Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties |
| title_full_unstemmed | Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties |
| title_short | Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties |
| title_sort | hermetia illucens protein conjugated with glucose via maillard reaction antioxidant and techno functional properties |
| url | http://dx.doi.org/10.1155/2021/5572554 |
| work_keys_str_mv | AT vusivincentmshayisa hermetiaillucensproteinconjugatedwithglucoseviamaillardreactionantioxidantandtechnofunctionalproperties AT jessyvanwyk hermetiaillucensproteinconjugatedwithglucoseviamaillardreactionantioxidantandtechnofunctionalproperties |