Structural properties of native and conjugated black soldier fly (Hermetia illucens) larvae protein via Maillard reaction and classification by SIMCA

Vusi Vincent Mshayisa; Jessy Van Wyk; Bongisiwe Zozo; Silvio D Rodríguez

doi:10.1016/j.heliyon.2021.e07242

Structural properties of native and conjugated black soldier fly (Hermetia illucens) larvae protein via Maillard reaction and classification by SIMCA

Heliyon. 2021 Jun 8;7(6):e07242. doi: 10.1016/j.heliyon.2021.e07242. eCollection 2021 Jun.

Authors

Vusi Vincent Mshayisa¹, Jessy Van Wyk¹, Bongisiwe Zozo², Silvio D Rodríguez³

Affiliations

¹ Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville, 7535, South Africa.
² Department of Chemistry, Cape Peninsula University of Technology, Bellville, 7535, South Africa.
³ Instituto de Biodiversidad y Biología Experimental y Aplicada (IBBEA), CONICET -Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina.

Abstract

Black soldier fly (Hermetia illucens) has received considerable interest as an alternative protein source. Aqueous solutions of black soldier fly larvae (BSFL) protein and glucose (2:1 w.w^-1, pH 9) were heated at 50, 70 and 90 °C, for 2-10 h at 2 h intervals, respectively. The zeta-potential (ζ) of BSFL-Glu conjugates heat-treated at 70 °C ranged from -10.25 to -25.25 mV while the native BSFL protein ranged from -12.84 to -16.70 mV. The ζ-potential analysis revealed that the glycation reaction modified the surface charge density of the BSFL protein as a function of reaction time and temperature. In addition, an increase in thermal stability of the BSFL-Glu conjugates was observed by means of Thermo-gravimetric analysis (TGA) and differential scanning calorimetry (DSC). Fourier transform infrared spectroscopy (FT-IR) analysis indicated that the most apparent structural changes in the BSFL protein were in the amide I and amide II region. Well-separated clusters permitting differentiation between native BSFL and BSFL-Glu conjugates were observed by using principal component analysis (PCA) on FT-IR spectra. At 50, 70 and 90 °C the first two principal components (PC1 and PC2) showed an accumulated total variance of 91, 96 and 95%, respectively. A classification efficiency of 91% was obtained when using soft independent modelling of class analogy (SIMCA). Infrared spectroscopy combined with SIMCA is a powerful tool to monitor the formation of edible insect protein-sugar conjugates by Maillard reaction. As a result, combining FT-IR spectroscopy with multivariate techniques (PCA and SIMCA) exhibited a strong potential to differentiate between native and glycated protein samples from black soldier fly larvae.

Keywords: Chemometric method; Conjugation; Glycation; Maillard reaction; Principal component analysis; Soft independent modelling of class analogy.