Enzymatic hydrolysis of black cricket (Gryllus assimilis) proteins positively affects their antioxidant properties

The development of innovative ingredients through biotechnological routes has established insect proteins as an emerging source of bioactive peptides. The current study aimed to evaluate the antioxidant properties of black cricket (Gryllus assimilis) protein hydrolysates produced using the proteases...

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Bibliographic Details
Published in:Journal of food science 2021-02, Vol.86 (2), p.571-578
Main Authors: Matos, Francielle Miranda, Novelli, Paula Kern, Castro, Ruann Janser Soares
Format: Article
Language:English
Subjects:
Animals
antioxidant
Antioxidants
Antioxidants - chemistry
Antioxidants - metabolism
Benzothiazoles
Bioactive compounds
Biological activity
Biphenyl Compounds
Design of experiments
edible insects
Electrophoresis
Experimental design
Food production
Fractionation
Functional foods & nutraceuticals
Gel electrophoresis
Gryllidae - metabolism
Gryllus assimilis
Hydrolysates
Hydrolysis
Industrial applications
Ingredients
Insect Proteins - chemistry
Insect Proteins - metabolism
Insects
Peptides
Picrates
Polypeptides
Properties (attributes)
protein
Proteins
Scavenging
Sulfonic Acids
Ultrafiltration
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Summary:The development of innovative ingredients through biotechnological routes has established insect proteins as an emerging source of bioactive peptides. The current study aimed to evaluate the antioxidant properties of black cricket (Gryllus assimilis) protein hydrolysates produced using the proteases FlavourzymeTM 500L, AlcalaseTM 2.4L, and NeutraseTM 0.8L, either individually or in binary/ternary combinations. The enzymatic hydrolysis promoted an increase of approximately 160% in total antioxidant capacity and 93% in the ferric reducing antioxidant power. The isolated use of the enzyme FlavourzymeTM 500L showed the most prominent positive effect on the antioxidant properties, presenting an IC50 value of 455 and 71 µg/mL for DPPH and ABTS radicals scavenging activities, respectively. This sample was composed mainly of small peptides (MW
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.15576