Characterisation of black soldier fly larva protein before and after conjugation by the Maillard reaction

Black soldier fly has been proposed as an alternative protein source sustainable for both food and feed due to its nutritional composition. The functional properties of this can be improved by inducing the Maillard reaction (MR) in protein-sugar mixtures. This study focused on conjugation characterisation black larvae (BSFL) proteins conjugates. defatted BSFL were subjected extraction at alkaline pH. extract was then conjugated with glucose. glucose mixed (2:1 w/w, pH 9), incubated 50, 70, 90 °C 30, 60, 120 min. products obtained characterised compared. changes confirmed universal attenuated total reflectance Fourier-transform infrared spectroscopy (UATR-FTIR), scanning electron microscopy, thermal gravimetric analysis differential calorimetry. UATR-FTIR combined principal component monitored conjugates, show structural difference among heated heating treatments resulted unfolding reduction molecule aggregation. from rich content (67±0.78%) displayed good essential amino acids (EAA) sufficient quantities meet dietary requirements humans. EAA conjugates decreased MR treatment. showed a significant decrease lysine function temperature time min, respectively. FTIR indicated that amide I II bands altered MR. increased T max (the which decomposition is completed) demonstrated stability, remarkably. These results suggested promising way improve protein.