Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(9): 1187-1194
Production of protein hydrolysate from Protaetia brevitarsis seulensis (Kolbe) larvae by enzyme treatment under high pressure
Tae-Eun Kim1 • Chong-Tai Kim2 • Hyeon-Jae Sim3 • Hoon-Yeon Lee3 • Seong-Oh Kim3 • Dong-Keun Kim3 • Mi-Na Jo3 • So-Jin Lee3 • Yong-Deok Jeon4,5 • Young-Jae Song4 • Jong-Sik Jin4 • Yong-Jin Cho1
1 Korea Food Research Institute, Wanju-Gun, Jeollabuk-do 55365, Republic of Korea 2 R&D Center, EastHill Corporation, Suwon, Gyeonggi-do 16642, Republic of Korea 3 Research Institute Wonkwang Herb Co., Ltd, Jinan-Gun, Jeollabuk-do, Republic of Korea 4 Department of Oriental Medicine Resource, Chonbuk National University, 79 Gobongro, Iksan, Jeollabuk-do 54596, Republic of Korea 5 Korea Zoonosis Research Institute, Chonbuk National University, Iksan, Jeollabuk-do 54531, Republic of Korea
To improve the industrial use of health-functional materials based on edible insects, the objective of this study was to establish optimal conditions for improving the quality of Protaetia brevitarsis seulensis larval (PBSL) hydrolysates. PBSL was extracted using four methodologies: atmospheric pressure 50 °C-water extraction, atmospheric pressure 95 °C-water extraction, atmospheric pressure 50 °C-water enzymatic hydrolysis, and enzyme treatment under high pressure (HPE). The quality characteristics of soluble solid content, extraction yield, total protein content, protein yield, protein content with low molecular weight (LMW) (<1kD), and the amino acid composition of hydrolysates were compared based on the different methods. All of the quality characteristics were found to be higher for HPE extracts than for the other extracts. Under optimized HPE conditions, extraction yield, protein yield, protein content with LMW, amino acid content and the content of essential amino acids increased by 3.4, 4.4 1.4 1.5, and 1.3 times respectively, compared to the other methods.
Protaetia brevitarsis seulensis larvae · Enzymatic hydrolysis · Medium–high pressure · Protein hydrolysate · Amino acid
Food Science and Biotechnology 2020 ; 29(9): 1187-1194