https://www.selleckchem.com/
The effect of frozen storage on the chemical properties and ingredient functionalities of Lesser mealworms was investigated at -20 °C for 2 months. Major changes occurred in the first week of frozen storage. Proteins, among which heavy chain myosin, underwent denaturation and aggregation, as shown by a decrease in solubility, SDS-PAGE pattern, and Confocal Laser Scanning Microscopy. The ice melting point in larvae was -32.5 °C as determined by DSC 25% of water is not frozen at -20 °C, possibly due to anti-freezing proteins preventing ice formation. The pres
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