การผลิตโปรตีนไฮโดรไลเซทจากจิ้งหรีดทองแดงลาย (Acheta domestica) สำหรับประยุกต์ในเครื่องดื่มสำเร็จรูปโปรตีนสูง

Abstract

The objective of this research was to evaluate the chemical composition from House Cricket (Acheta domestica). The optimum condition to produce protein concentrate and protein hydrolysate extraction of the cricket was also studied. The raw house cricket had protein, fat, carbohydrate, ash and moisture content of 66.83, 19.36, 7.51, 4.48, and 1.82 % (dry basis), respectively. The suitable pH for solubilization was pH 11, while an isoelectric point (pI) was 5.5. The extraction of protein concentrate at temperature of 50℃ for 60 min was shown the highest extraction yield (26.77 mg/100mL). The optimum condition to produce protein hydrolysate from house cricket was studied by Alcalase® and Flavozyme® at different concentration (1, 3 and 5% w/w) 24 hr of hydrolysis time. Results showed that types of enzyme, the enzyme concentration and hydrolysis time had effects on the yield and the degree of hydrolysis (DH). DH increased with increasing enzyme concentration and hydrolysis time. The hydrolysis with 3% Alcalase® for 360 min had higher DH than that of 5% Flavozyme® for 24 hr with the DH of 80% and 60%, respectively. Glutamic acid was increase from 6.53 g/100 g sample to 6.75 g/100 g sample after hydrolysis and the bitter amino acid was decrease. Protein solubility was higher pH 12 as 96.97%. Emulsifying index was similar in pH range 2 – 12 (13.52 – 18.13m2/g) and emulsifying stability was decrease when pH increased (reduced from 15.19% at pH 2 to 5.22% at pH 12). The highest foaming ability and foaming stability at pH 12 were 96.80% and 150%, respectively. DPPH antioxidant activity was 17.45 mgTE / g sample. After hydrolysis, the size of protein molecules was decreased from 15 – 250 kDa to smaller than 10kDa. Undesirable aroma of house cricket from volatile components such as acetic acid, hexanal and 2 – heptanone were not detected after hydrolysis. However, the house cricket aroma was persisted when flavor description and gas chromatography – olfactometry method were applied. The flavor profile analysis found that the high pungent odor was increased after hydrolysis. The flavor for instant protein drinks by consumer survey was chocolate flavor. Adding 10% of protein hydrolysate from house cricket in prototype product of instant high protein drink showed no significant difference from the control with the preference score of 7.19.