Synthesis of Protein Hydrolysate from the Prepupae of Hermetia illucens using a Papain Enzymes

Abstract

The aim of this study was to determine optimum enzyme concentration and hydrolysis time needed to hydrolyze black soldier fly prepupae into a protein hydrolysate. The prepupae were homogenized with aquadest and papain enzyme (0-9% on a weight basis) at pH 7 for 24-72 h at 55°C. At optimum conditions (enzyme concentration of 6% on a weight basis and hydrolysis time of 24 h), the yield of protein hydrolysate was 31% on a dry weight basis. The protein content increased from 39.7 to 61% (dry weight basis) whereas the lipid content in the protein hydrolysate decreased from 30.3 to 0.5% (dry weight basis). Hydrolysis of the prepupae with a papain enzyme increased the amino acid content from 15.4 to 47.1% on a weight basis. The black soldier fly prepupae contains 15 detectable amino acids primarily consists of glutamic acid (10.7%), alanine (10.7%), leucine (10%) and valine (9%). After hydrolysis with a papain enzyme, the composition of the amino acid changed and primarily consists of glutamic acid (17.3%), tyrosine (9.4%), leucine (9.4%) and alanine (8.9%). The protein hydrolysate may find application as a supplement for feed and food for a better absorption of nutrients in animal intestine.