Analysis of Ant Composition and Exploration of Protease Digestion Conditions

DOI: https://doi.org/10.62517/jnse.202417318

Author(s)

Li Shuping1, Yu Zhengyang1, Zhang Xubing1, Liu lu1, Liu Fulin2

Affiliation(s)

1Biology and Food Engineering Department, Bozhou University, Bozhou, Anhui, China 2College of Biology and Food, Shangqiu Normal University, Shangqiu, Henan, China

Abstract

This experiment took black ants in Changbai Mountain as the experimental object, simply explored some basic components contained in them, and mainly studied the best conditions of ants by comparing the degree of the enzymatic digestion of various proteases. The experimental results show that the water content of black ants in Changbai Mountain is 41.53%, ash content 4.17%, crude protein content 39.3%, crude fat content 12%, amino acid content 43.91%, containing 26 kinds of fatty acids. The optimal single enzyme solution of protease was set as 2 hours, temperature 55℃, three alkalases pH 8.2, pepsin pH 5.2, substrate 0.5 g, a total amount of 0.03 g, and the two enzymes were 0.015 g. Double trypsin and pepsin have the highest degree; neutral proteinase, trypsin and papain have the highest degree; higher than double enzyme, and higher than all double and triple enzyme.

Keywords

Changbai Mountain Black Ant; Chemical Composition; Enzymatic Lysis Conditions; Amino Acid; Fatty Acid

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