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KMID : 1145120210190040715
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Asian Journal of Beauty and Cosmetology
2021 Volume.19 No. 4 p.715 ~ p.727
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Mixing Ratio Optimization of Silkworm, Mealworm, and White Grub Using Response Surface Methodology
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Lee So-Young
Han Myung-Ryun
Kim Ae-Jung
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Abstract
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Purpose : In this study, the optimal mixing ratio of total branched-chain amino acid (BCAA) content, total unsaturated fatty acid content, antioxidant activities, and enzyme activities of silkworm, mealworm, and white grub, which are alternative protein sources, was derived using response surface analysis.
Method : Silkworm, mealworm, and white grub were the independent variables, and total BCAA content, total unsaturated fatty acid content, total polyphenol content, total flavonoid content, ABTS radical scavenging activity, α-glucosidase inhibitory activity, and ACE inhibitory activity were used as the dependent variables to determine the optimal mixing ratio.
Result : The optimal mixing ratio for total BCAA content, total unsaturated fatty acid content, antioxidant activities, and enzyme activities derived from the response surface analysis was silkworm (X1) 2.998 : mealworm (X2) 0.623 : white grub (X3) 1.983. At this ratio, the total BCAA content was 0.52 g, the total unsaturated fatty acid content was 0.44 g, the total polyphenol content was 67.02 mg TAE/g, the total flavonoid content was 35.58 mg QE/g, the ABTS radical scavenging activity was 95.61%, the α-glucosidase inhibitory activity was 37.79%, and the ACE inhibitory activity was 95.25%.
Conclusion : It is expected that the optimal mixing ratio of silkworm, mealworms, and white grub derived in this study can be used to develop products for the management of various chronic diseases.
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KEYWORD
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Insect food, Response surface analysis, Antioxidant activity, α-Glucosidase inhibitory activity, ACE inhibitory activity
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