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KMID : 1024420210250040436
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Food Engineering Progress
2021 Volume.25 No. 4 p.436 ~ p.441
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Characteristics of Free Amino Acids and Fatty Acids from Protaetia Brevitarsis Seulensis Larvae by Different Extraction Techniques
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Kim Tae-Eun
Cho Yong-Jin
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Abstract
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In order to increase the industrial applicability of health functional materials using edible insects, effective extraction processes were explored to improve the quality characteristics of the free amino acids and fatty acids of Protaetia brevitarsis seulensis larvae (PBSL). After extracting PBSL under four conditions, water extraction at 50℃ (MWE), water extraction at 95℃ (HWE), ultrasonic extraction (USE), and high pressure extraction (HPE), the free amino acid content and fatty acid compositions of the extracts were evaluated. Essential free amino acid content as well as total free amino acid content were the highest in the HPE extract, followed by USE, HWE, and MWE extracts. In the HPE extract, the content of some essential amino acids increased dramatically, and the types of major amino acids had also changed. Additionally, the proportion of unsaturated fatty acids in PBSL was 69.9%, which was higher than the reported value in meat, the main protein source for Koreans. This level has also been further enhanced by USE (78.6%) and HPE (75%). These results show that HPE and USE can enhance the nutritive value of PBSL as a health functional material by improving the composition of free amino acids and fatty acids.
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KEYWORD
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Protaetia brevitarsis seulensis larvae, ultrasonic extraction, high pressure extraction, free amino acid content, fatty acid composition
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