Antioxidant activity of Gryllus assimilis meal hydrolysed by Aspergillus oryzae proteases

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorBiosystem Engineering-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorMachado, J.-
Autor(es): dc.creatorPorfírio, J. C.-
Autor(es): dc.creatorKoike, M. A.-
Autor(es): dc.creatorFleuri, L. F.-
Autor(es): dc.creatorBagagli, M. P.-
Data de aceite: dc.date.accessioned2025-08-21T18:04:18Z-
Data de disponibilização: dc.date.available2025-08-21T18:04:18Z-
Data de envio: dc.date.issued2023-03-01-
Data de envio: dc.date.issued2023-03-01-
Data de envio: dc.date.issued2021-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3920/JIFF2021.0154-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/240480-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/240480-
Descrição: dc.descriptionThe consumption of insects is an alternative protein source of a high nutritional value, in comparison to other traditional animal and vegetable proteins, and is suitable for food and as animal feed. This work aimed to study the antioxidant activity of cricket meal (Gryllus assimilis) partially hydrolysed by proteases from a Aspergillus oryzae, which was cultivated in the cricket meal. The cricket meal showed great potential for obtaining protease from A. oryzae, with an average enzymatic activity of 112±8 U/g of dry substrate after 96 h of fermentation. The enzymatic extract applied to the cricket meal increased its antioxidant properties, increasing the reduction of the 2,2-diphenyl-1-picrylhydrazyl radical by 2 times, compared to non-hydrolysed cricket meal. These initial results are promising, demonstrating the benefits of the partial hydrolysis of cricket meal-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionFederal Institute of Education Science and Technology of São Paulo Biosystem Engineering, SP-
Descrição: dc.descriptionDepartment of Chemical and Biological Sciences Biosciences Institute São Paulo State University (UNESP), SP, P.O. Box 510-
Descrição: dc.descriptionDepartment of Chemical and Biological Sciences Biosciences Institute São Paulo State University (UNESP), SP, P.O. Box 510-
Formato: dc.format641-644-
Idioma: dc.languageen-
Relação: dc.relationJournal of Insects as Food and Feed-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectA. oryzae-
Palavras-chave: dc.subjectFermentation-
Palavras-chave: dc.subjectGryllus assimilis-
Palavras-chave: dc.subjectHydrolysis-
Palavras-chave: dc.subjectProtease-
Título: dc.titleAntioxidant activity of Gryllus assimilis meal hydrolysed by Aspergillus oryzae proteases-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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