Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Hydrolysis01:15

Hydrolysis

104.3K
Overview
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
104.3K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Integrated Enzymatic Membrane Reactor (EMR) for Continuous Production of Antidiabetic, Antihypertensive, and Antioxidant Peptides from Jack Bean.

Foods (Basel, Switzerland)·2026
Same author

Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Pulai (<i>Alstonia scholaris</i>) Leaf Tea and Characterization of Bioactive Compounds Using Ultra-High-Performance Liquid Chromatography Coupled with High-Resolution Mass Spectrometry.

Preventive nutrition and food science·2026
Same author

The Influence of Combining Zinc Oxide Nanoparticles and Glycerol Monostearate for Stabilizing Two Different Water-In-Oil Pickering Emulsions.

Journal of food science·2025
Same author

Characterization and peptide identification of umami fractions from rusip-a traditional fermented anchovy product.

Journal of food science·2024
Same author

Social Housing of Previously Single-Caged Adult Male Cynomolgus Macaques (<i>Macaca fascicularis</i>).

Veterinary sciences·2024
Same author

NMR fingerprinting of depolymerised durian rind pectin and its antibacterial activity.

Natural product research·2024

Related Experiment Video

Updated: Apr 28, 2026

Synthesis of an Intein-mediated Artificial Protein Hydrogel
15:06

Synthesis of an Intein-mediated Artificial Protein Hydrogel

Published on: January 27, 2014

11.6K

Enzymatic Hydrolysis Methods of Insect Orthoptera Protein: A Systematic Review.

Slamet Hadi Kusumah1,2, Nurheni Sri Palupi1, Azis Boing Sitanggang1

  • 1Division of Food Science and Technology, Faculty of Engineering and Technology, IPB University, Bogor, 16880, Indonesia, ipb.ac.id.

International Journal of Food Science
|April 27, 2026
PubMed
Summary

Enzymatic hydrolysis of Orthoptera insects like grasshoppers yields high-value protein ingredients. The Alcalase enzyme, combined with ultrasonication, optimizes bioactive peptide production for functional foods.

Keywords:
Orthopterabiofunctional propertiesenzymatic hydrolysisinsect proteinprotease enzymes

More Related Videos

One-step Extraction and Zymographic Analysis of Bacterial Gelatinases
07:20

One-step Extraction and Zymographic Analysis of Bacterial Gelatinases

Published on: August 1, 2025

689
Extraction of Non-Protein Amino Acids from Cyanobacteria for Liquid Chromatography-Tandem Mass Spectrometry Analysis
08:14

Extraction of Non-Protein Amino Acids from Cyanobacteria for Liquid Chromatography-Tandem Mass Spectrometry Analysis

Published on: December 9, 2022

4.0K

Related Experiment Videos

Last Updated: Apr 28, 2026

Synthesis of an Intein-mediated Artificial Protein Hydrogel
15:06

Synthesis of an Intein-mediated Artificial Protein Hydrogel

Published on: January 27, 2014

11.6K
One-step Extraction and Zymographic Analysis of Bacterial Gelatinases
07:20

One-step Extraction and Zymographic Analysis of Bacterial Gelatinases

Published on: August 1, 2025

689
Extraction of Non-Protein Amino Acids from Cyanobacteria for Liquid Chromatography-Tandem Mass Spectrometry Analysis
08:14

Extraction of Non-Protein Amino Acids from Cyanobacteria for Liquid Chromatography-Tandem Mass Spectrometry Analysis

Published on: December 9, 2022

4.0K

Area of Science:

  • Food Science
  • Biotechnology
  • Entomology

Background:

  • Insects, particularly Orthoptera, are recognized as sustainable alternative protein sources.
  • Enzymatic hydrolysis enhances insect protein's biofunctional properties.

Purpose of the Study:

  • To systematically review enzymatic hydrolysis of Orthoptera insect protein.
  • To evaluate its impact on degree of hydrolysis (DH), biofunctionality, and allergenicity.

Main Methods:

  • Systematic literature review using PICO strategy.
  • Analysis of 16 selected articles from 752 initially sourced.
  • Evaluation of enzyme type, concentration, pH, temperature, duration, and drying methods.

Main Results:

  • Alcalase enzyme is most effective for producing bioactive peptides.
  • Optimal conditions: 3% Alcalase, pH 8-9, 50°C for 90 min.
  • Ultrasonication significantly increases DH (>50%) and antioxidant activity.

Conclusions:

  • Enzymatic hydrolysis is effective for developing functional foods from Orthoptera insects.
  • Produces safe, high-value protein ingredients with enhanced bioactivity.
  • Optimized processes yield significant improvements in DH and antioxidant properties.