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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

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