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KMID : 0380620190510060537
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 6 p.537 ~ p.542
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Characterization and application of the proteins isolated from edible insects
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Kim Sun-Min
An Chae-Won
Han Jung-Ah
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Abstract
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Proteins were isolated from four species of edible insects, Bombyx mori, B; Tenebrio molitor, T; Protaetia brevitarsis, P; and Gryllus bimaculatus, G, and their properties were analyzed and compared with those of whey proteins. The yield of the protein isolated from raw materials was 65.0-75.0%. Among three branched chain amino acids (BCAA), the amounts of valine in all the insects were similar to that of the whey protein. The BCAA content was 16.8 and 16.4% in G and T, respectively. The total polyphenolic content and the antioxidant activity of the insect proteins were significantly higher than those of the whey proteins. Based on the sensory test of the protein powder, the whey protein could be replaced by 25% of the isolated protein from the insects, but the taste and flavor needs to be improved. Although the BCAA content of insect proteins was lower than that of the whey protein (by 73-76%), their application could be useful because of high polyphenolic content and the anti-oxidative activity.
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KEYWORD
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edible insects, amino acid, polyphenol content, antioxidant activity, sensory test
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