Housefly larvae hydrolysate: orthogonal optimization of hydrolysis, antioxidant activity, amino acid composition and functional properties

Table 2 Factors and levels for orthogonal experiment design

Factor	First step			Second step
	1	2	3	1	2	3
pH (A)	6.0	7.0	8.0	5.0	6.0	7.0
Temperature (B)	50.0°C	55.0°C	60.0°C	45.0°C	50.0°C	55.0°C
Solid/liquid ratio (w/v, C ^a)	1/5	1/10	1/20	-	-	-
(enzyme-to-substrate ratio, E/S, D ^a, C ^b) ^*	0.012 AU/g	0.024 AU/g	0.048 AU/g	50 LAPU/g	100 LAPU/g	200 LAPU/g
Time (E ^a, D ^b)	1.0 h	2.5 h	5.0 h	4.0 h	6.0 h	8.0 h

^a Factors for the first step of hydrolysis; ^b Factors for the second step of hydrolysis.
^* The protease is Alcalase^® 2.4 L at the first step, and Flavourzyme™ at the second step.

ISSN: 1756-0500