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KMID : 1134820170460101164
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 10 p.1164 ~ p.1170
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Enzymatic Preparation and Antioxidant Activities of Protein Hydrolysates from Protaetia brevitarsis Larvae
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Lee Hyo-Seon
Ryu Hee-Jeong
Song Hyeon-Ji
Lee Syng-Ook
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Abstract
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Protaetia brevitarsis larvae (PBL) has recently been registered as a temporary food in Korea, and this study evaluated the application potential of PBL proteins as health functional food materials. Protein hydrolysates were prepared from PBL powder by enzymatic hydrolysis using five different proteases (alcalase, bromelain, flavourzyme, neutrase, and papain), and based on the results from the peptide content and SDS-PAGE analyses, PBL treated with alcalase or flavourzyme showed a high degree of hydrolysis (HD) value, whereas the HD value of those treated with neutrase, bromelain, or papain was minimal. The protein hydrolysates showing a high HD value were separated further into the fractions of >3 kDa and <3 kDa by a centrifugal filter system and then lyophilized, and according to the RC50 values of the protein hydrolysates (<3 kDa) obtained from three different antioxidant analyses; the alcalase hydrolysates showed the highest antioxidant activity. Therefore, the alcalase hydrolysates were tested further for their inhibitory effects on the peroxidation of linoleic acid by measuring the thiobarbituric acid values. The results showed that the peroxidation of untreated linoleic acid increased dramatically during 6 days of incubation, but a pretreatment with the hydrolysates (100∼800 μg/mL) significantly inhibited the linoleic acid peroxidation in a dose-dependent manner for 6 days. Our current studies are focused on the identification of active peptide sequences from alcalase hydrolysates.
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KEYWORD
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Protaetia brevitarsis larvae, protein hydrolysates, enzymatic hydrolysates, antioxidant activities
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