Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates

Protein hydrolysates from lesser mealworm (Alphitobius diaperinus, LM) were obtained by enzymatic hydrolysis with protease from Bacillus licheniformis. A preliminary test performed for five hours of hydrolysis generated an insect protein hydrolysate with 15% of degree of hydrolysis (DH), optimum sol...

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Detalles Bibliográficos
Autores principales: Leni, Giulia, Soetemans, Lise, Caligiani, Augusta, Sforza, Stefano, Bastiaens, Leen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230224/
https://www.ncbi.nlm.nih.gov/pubmed/32218377
http://dx.doi.org/10.3390/foods9040381

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230224/
https://www.ncbi.nlm.nih.gov/pubmed/32218377
http://dx.doi.org/10.3390/foods9040381

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