Physico-chemical and colloidal properties of protein extracted from black soldier fly (Hermetia illucens) larvae

Lucas Sales Queiroz, Marine Regnard, Flemming Jessen, Mohammad Amin Mohammadifar, Jens J. Sloth, Heidi Olander Petersen, Fatemeh Ajalloueian, Chloé Marie Charlotte Brouzes, Wael Fraihi, Heather Fallquist, Antonio Fernandes de Carvalho, Federico Casanova*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

The black soldier fly larvae (BSFL), Hermetia illucens (Linnaeus), has been largely utilized for animal feed. Due to its interesting composition, BSFL has great potential to be further implemented in the human diet. Herein we compared the flour and protein extract composition based on their moisture, ash, amino acids, mineral, and protein content. To have wide knowledge on protein profile and behavior, SDS-page electrophoresis, Fourier-transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) were used to give information about protein structure and thermal stability, respectively. The flour and protein extract contained respectively 37.3% and 61.1% of protein. DSC graph reported a glass transition temperature around 30 °C, recognizable by a shift in the curve, and an endothermic peak for solid melting at around 200 °C. FTIR analysis showed the main amide bands (A, B, I, II, III) for the flour and protein extract. The foam properties of BSFL protein extract were explored under different temperatures treatment, and the best foam stability was reached at 85 °C with 15 min of treatment. The data highlight the promising techno-functional properties of BSFL protein extract, and that the nutritional composition might be suitable for further use of BSFL as food fortification system.

Original languageEnglish
JournalInternational Journal of Biological Macromolecules
Volume186
Pages (from-to)714-723
ISSN0141-8130
DOIs
Publication statusPublished - 1 Sep 2021

Bibliographical note

Funding Information:
The authors are grateful for the financial support of CAPES (Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior), CNPq (Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico) and FAPEMIG (Funda??o de Amparo ? Pesquisa do Estado de Minas Gerais). The authors acknowledge the founding ERASMUS Internship for Marine Regnard. The authors acknowledge Ms. Inge Holmberg from Research Group for Bioactives - Analysis and Application (DTU, Denmark) to provide the analysis of amino acid composition.

Funding Information:
The authors are grateful for the financial support of CAPES ( Coordenação de Aperfeiçoamento de Pessoal de Nível Superior ), CNPq ( Conselho Nacional de Desenvolvimento Científico e Tecnológico ) and FAPEMIG ( Fundação de Amparo à Pesquisa do Estado de Minas Gerais ). The authors acknowledge the founding ERASMUS Internship for Marine Regnard. The authors acknowledge Ms. Inge Holmberg from Research Group for Bioactives - Analysis and Application (DTU, Denmark) to provide the analysis of amino acid composition.

Publisher Copyright:
© 2021 The Authors

Keywords

  • Black soldier fly larvae
  • BSFL flour
  • Foaming properties
  • Protein extraction and characterization

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