|
KMID : 0380620190510050473
|
|
Korean Journal of Food Science and Technology
2019 Volume.51 No. 5 p.473 ~ p.479
|
|
|
Enzymatic preparation and antioxidant activities of protein hydrolysates from Gryllus bimaculatus
|
|
Cho Hye-Rin
Lee Yoo-Jung
Hong Ji-Eun
Lee Seung-Ook
|
|
|
Abstract
|
|
|
|
Gryllus bimaculatus (GB) has recently been registered as a food variety in Korea. In the present study, we prepared protein hydrolysates from GB and evaluated their antioxidant capacity. Protein hydrolysates were prepared from dried GB using enzymatic hydrolysis using five different proteases, and protein hydrolysates showing high hydrolysis value (alcalase, flavourzyme, and neutrase) were separated further into fractions ≤3 kDa and then lyophilized. Based on RC50 values of hydrolysates (≤3 kDa) obtained from four different antioxidant analyses, the flavourzyme hydrolysates showed relatively high levels of antioxidant capacity among the three hydrolysates, and in particular, it showed considerably strong antioxidant activity in 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. The flavourzyme hydrolysate also significantly inhibited peroxidation of linoleic acid. These results suggest that protein hydrolysates from GB represent potential sources of natural antioxidants. Our current studies are focused on identification of active peptides from the flavourzyme hydrolysate.
|
|
|
KEYWORD
|
|
|
Gryllus bimaculatus, protein hydrolysates, flavourzyme, peptide, antioxidant
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|