Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Effect of Alcalase Hydrolysis Time on Physicochemical and Functional Properties of Protein Hydrolysate Extracted from Gryllus bimaculatus Cricket Powder

Manatchaya Sungsri-In^1,2, Anuchita Moongngarm^1,2*, Sirirat Deeseenthum^2,3, Vijitra Luang-In^2,3, Luchai Butkhup^2,3, Isaraporn Somboonwatthanakul^2,3, Suthathip Phankhlong¹, Kedkasorn Yachai¹, Yonlada Khawla¹, Saranya Pimkoksoong¹, Treechada Utaida⁴and Patiwit Loypimai⁵

¹Faculty of Technology, Department of Food Technology and Nutrition, Mahasarakham University, Maha Sarakham, Thailand

²Faculty of Technology, Natural Antioxidant Innovation Research Unit, Mahasarakham University, Maha Sarakham, Thailand

³Faculty of Technology, Department of Biotechnology, Mahasarakham University, Maha Sarakham, Thailand

⁴Faculty of Science and Technology, Food Technology and Product Development Program, Phetchabun Rajabhat University, Phetchabun, Thailand

⁵Faculty of Science and Technology, Division of Food Science and Technology, Bansomdejchaopraya Rajabhat University, Bangkok, Thailand

Corresponing Author E-mail: anuchitac@yahoo.co.th

Humans are increasingly consuming insects as an alternative source of protein, with various products being developed to improve their acceptability. Insect protein extracts are becoming notable food ingredients, with a few studies investigating the functional and biological properties of proteins from different insects. This study determined the effect of hydrolysis time on the functional, chemical, and biological activities of cricket protein hydrolysate (CPH) extracted from Gryllus bimaculatus. The cricket powder was hydrolyzed using the enzyme alcalase at 4% w/w. The hydrolysate samples were collected at 20, 40, 60, 120, and 180 min and analyzed for many properties. The CPH obtained at 120 and 180 min had the highest degree of hydrolysis (DH) (84.42-84.78%), while the CPH obtained from 60-180 min hydrolysis had the highest yield (34.92-36.99%). Free amino acids increased over time. The CPH powder was highly soluble at pH 7 and had higher foaming ability and stability than the control, while the emulsion abilities of the CPH and the control were similar. The CPH obtained after 120 to 180 min of hydrolysis showed the strongest antioxidant activity analyzed using the DPPH, FRAP, and ABTS assays. CPH after 120 minutes of hydrolysis showed the highest ACE inhibition ability of 67.59%. The results suggested that CPH prepared by hydrolyzing cricket powder with alcalase for 60 and 120 minutes was suitable and showed potential as a protein source with high water solubility and good foaming ability for further non-food applications.

Alcalase; Biological activity; Insect food; Gryllus bimaculatus; Protein hydrolysate

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