Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates
Protein hydrolysates from lesser mealworm (<i>Alphitobius diaperinus</i>, LM) were obtained by enzymatic hydrolysis with protease from <i>Bacillus licheniformis</i>. A preliminary test performed for five hours of hydrolysis generated an insect protein hydrolysate with 15% of...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/4/381 |