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http://dx.doi.org/10.9721/KJFST.2019.51.5.473

Enzymatic preparation and antioxidant activities of protein hydrolysates from Gryllus bimaculatus  

Cho, Hye-Rin (Department of Food Science and Technology, Keimyung University)
Lee, Yoo-Jung (Department of Food Science and Technology, Keimyung University)
Hong, Ji-Eun (Department of Food Science and Technology, Keimyung University)
Lee, Syng-Ook (Department of Food Science and Technology, Keimyung University)
Publication Information
Korean Journal of Food Science and Technology / v.51, no.5, 2019 , pp. 473-479 More about this Journal
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 ${\leq}3kDa$ and then lyophilized. Based on $RC_{50}$ values of hydrolysates (${\leq}3kDa$) 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.
Keywords
Gryllus bimaculatus; protein hydrolysates; flavourzyme; peptide; antioxidant;
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Times Cited By KSCI : 8  (Citation Analysis)
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