Functional Properties of Hydrolysate Protein from House Cricket (Archeta domestica) extracted by Alcalase
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Abstract
In the present, the world population is increasing. The protein production from vegetable and livestock are inadequate and high production cost. Edible insects are the alternative of protein sources. The objective of this research was to studies the extraction and functional properties of hydrolysate protein from the House cricket (Archeta domestica) by Alcalase® at different concentrations (1, 3 and 5% w/w) for 24 h of hydrolysis time. The results showed that hydrolysis with 3% Alcalase® for 6 hr gave 80% degree of hydrolysis (DH) and 21% of yield extraction (base on soluble protein). Glutamic acid and valine contents were found 16.28 and 13.07 g/100 g sample, respectively. The solubility of hydrolysate protein at pH 12 was 96.97% and 53.75% at pH 4. Foaming ability and stability at pH 12 were 96.80% and 150%, respectively. Emulsifying index was similar in pH range 2 – 12 (13.52–18.13 m2/g). DPPH antioxidant activity was 17.45 mgTE /g sample. After hydrolysis, the size of hydrolysate protein molecules was decreased from 15–250 kDa to smaller than 10 kDa. It was suggested that hydrolysate protein from House cricket prepared by the 3% Alcalase® for 6 hr of hydrolysis gave the high contents of the extracted yield and the DH which can be further developed as a food supplement.
Article Details
บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น
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