Functional properties of Oryctes rhinoceros larvae protein hydrolysates affected by different enzyme concentration and hydrolysis time

Abstract

Oryctes rhinoceros larva has the potential to be developed into protein hydrolysates. In this study, O. rhinoceros larva was hydrolysed with crude papain protease extract at different concentrations (1, 2, and 3% w/w) and hydrolysis time (60, 120, 180 min). The objective of this study was to investigate the functional properties of protein hydrolysates from O. rhinoceros larva affected by different papain concentrations and hydrolysis time. Yield, protein concentration, and functional properties were measured and compared with whey protein. The result showed that the yield and protein concentration increased significantly (P<0.05) with increasing papain concentration. The water holding capacity varied between 1.66-4.23 g/g and OHC varied in the range of 2.61-5.24 g/g, higher than control (P<0.05). O. rhinoceros protein hydrolysate has good emulsifying activity and stability, ranging from 8.38 to 45.88 m2/g and 12.09 to 30.87 min, respectively, while foam capacity ranged from 21.11% to 59.78% and foaming stability up to 25.11%. Generally, the functional properties of O. rhinoceros larva protein hydrolysate improved with the increase of the crude papain concentration and hydrolysis time. Several improved functional properties showed potential for developing O. rhinoceros larva protein hydrolysates as an alternative functional protein source in food ingredient formulation.