Ultrasound-assisted Alkaline Extraction of Black Soldier Fly (Hermetia illucens) Larval Protein and Analysis of Its Nutritional Value
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Abstract:
As a sustainable protein source, insect protein can be widely used in food, nutraceuticals, and feed to replace traditional animal protein, ensure environmental protection, and alleviate the food crisis. In this study, the ultrasound assisted alkaline method was optimized for the extraction of protein from black soldier fly larvae and the nutritional value of the extracted protein was analyzed. Based on the results of single-factor experiments, the protein extraction process was optimized using a Box-Behnken response surface test designed with four factors and three levels. The optimal extraction conditions, which were determined in combination with the actual production, were as follows: ultrasonic power of 342 W, time of 60 min, NaOH concentration of 24.5 g/L, a liquid-solid ratio of 56 mL/g, and a total volume of 75 mL. The theoretical maximum extraction rate was 82.61%. The validation value of the three parallel experiments was 80.37%. The isoelectric point of the larval protein from black soldier fly was 4.0 and the crude protein content was 80.75%. The content of various essential amino acids in black soldier fly larvae protein were higher than those of the amino acid scoring model for adults proposed by the Food and Agriculture Organization of the United Nations in 2013. In conclusion, an ultrasound-assisted alkaline extraction method for isolating black soldier fly larvae protein was optimized in this study. The prepared protein samples met the amino acid requirements of adults. Thus, black soldier fly and other insects may have application value in the food industry.
