탈지방법이 쌍별귀뚜라미 단백질 추출물의 이화학적 특성에 미치는 영향 (Effects of defatting methods on the physicochemical properties of proteins extracted from Gryllus bimaculatus)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 40권 / 4호 / 201 ~ 208페이지
· 저자명 : 김정헌, 김예지, 차지윤, 김태경, 박민경, 최윤상

초록

Purpose: The objective of this study was to investigate the physicochemical properties of proteins from defatted Gryllus bimaculatus, and to establish an environmentally friendly insect protein extraction process by defatting them through cold-press extraction without using organic solvents. Methods: Gryllus bimaculatus was defatted using hexane and a cold presser. The proteins were then extracted using water and 1.1M potassium phosphate buffer (pH 7.4). Results: There was a significant difference in the fat content between non-defatted and defatted Gryllus bimaculatus. The surface hydrophobicity of Gryllus bimaculatus proteins increased after by defatting, while the protein solubility of hexane-defatted Gryllus bimaculatus proteins was higher than that of the non-defatted. Additionally, the pH of the proteins extracted with the buffer was higher than that of the proteins extracted with water. The color analysis showed that the L* values did not significantly different between the extracts. However, the a* values and b* values were affected by defatting. The molecular weight distribution of non-defatted Gryllus bimaculatus protein and hexane-defatted Gryllus bimaculatus protein showed protein bands in a wide range. The cold-press defatted Gryllus bimaculatus protein, however, comprised lower-molecular-weight proteins. The foaming capacity did not vary significantly between the non-defatted and defatted samples, The emulsifying capacity was higher for the defatted sample. Conclusion: Protein functionalities including surface hydrophobicity and emulsifying capacity, were improved by defatting with protein modifications with respect to structure and composition. Therefore, this method has the potential for industrial applications as a defatting method that could be used in the preparation of edible insect proteins.

영어초록

Purpose: The objective of this study was to investigate the physicochemical properties of proteins from defatted Gryllus bimaculatus, and to establish an environmentally friendly insect protein extraction process by defatting them through cold-press extraction without using organic solvents. Methods: Gryllus bimaculatus was defatted using hexane and a cold presser. The proteins were then extracted using water and 1.1M potassium phosphate buffer (pH 7.4). Results: There was a significant difference in the fat content between non-defatted and defatted Gryllus bimaculatus. The surface hydrophobicity of Gryllus bimaculatus proteins increased after by defatting, while the protein solubility of hexane-defatted Gryllus bimaculatus proteins was higher than that of the non-defatted. Additionally, the pH of the proteins extracted with the buffer was higher than that of the proteins extracted with water. The color analysis showed that the L* values did not significantly different between the extracts. However, the a* values and b* values were affected by defatting. The molecular weight distribution of non-defatted Gryllus bimaculatus protein and hexane-defatted Gryllus bimaculatus protein showed protein bands in a wide range. The cold-press defatted Gryllus bimaculatus protein, however, comprised lower-molecular-weight proteins. The foaming capacity did not vary significantly between the non-defatted and defatted samples, The emulsifying capacity was higher for the defatted sample. Conclusion: Protein functionalities including surface hydrophobicity and emulsifying capacity, were improved by defatting with protein modifications with respect to structure and composition. Therefore, this method has the potential for industrial applications as a defatting method that could be used in the preparation of edible insect proteins.

참고자료

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