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Quality characteristics and protein digestibility of Protaetia brevitarsis larvae

한국축산학회지 2020년 62권 5호 p.741 ~ 752
이선민, 최윤상, 조경, 김태경, 용해인, 정사무엘,
소속 상세정보
이선민 ( Lee Seon-Min ) - Chungnam National University Division of Animal and Dairy Science
최윤상 ( Choi Yun-Sang ) - Korea Food Research Institute Research Group of Food Processing
조경 ( Jo Kyung ) - Chungnam National University Division of Animal and Dairy Science
김태경 ( Kim Tae-Kyung ) - Korea Food Research Institute Research Group of Food Processing
용해인 ( Yong Hae-In ) - Korea Food Research Institute Research Group of Food Processing
정사무엘 ( Jung Samooel ) - Chungnam National University Division of Animal and Dairy Science

Abstract


Herein, the in vitro protein digestibility of lyophilized Protaetia brevitarsis larvae flour with and without defatting using 70% ethanol was compared with beef loin. Proximate analysis showed that the defatted larvae contained the highest protein content (p < 0.05). The viable counts of total aerobic bacteria, Escherichia coli, and coliform bacteria decreased significantly after defatting the larval samples with 70% ethanol (p < 0.05). Measurement of α-amino group content and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed higher amounts of low molecular weight proteins in the larvae compared to beef loin (p < 0.05). After in vitro digestion, the degree of protein hydrolysis of the digesta was higher for both larvae samples compared to beef loin (p < 0.05). No change was observed in the in vitro larval protein digestibility after defatting. These results highlight the excellent protein digestibility of P. brevitarsis larvae with high protein content. Defatting insect flour with 70% ethanol could enhance microbial safety while maintaining excellent protein digestibility.

키워드

Protaetia brevitarsis; Protein digestibility; Edible insect; Beef loin

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