ISSN: 0973-7510

E-ISSN: 2581-690X

Open Access
Meizi Piao1, Jian Liu1, Qing Liu2, Il-Doo Kim3, Sanjeev Kumar Dhungana4, Jeong-Ho Kim5, Hye-Ryun Kim6 and Dong-Hyun Shin4
1School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, China.
2School of Agriculture Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong Province, China.
3International Institute of Agricultural Research & Development, Kyungpook National University, Daegu 41566, Korea.
4School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea.
5Department of Green Technology Convergence, Konkuk University, Chungcheongbukdo 27478, Korea.
6Cheonnyeonmiin Co. Ltd., Gyeongju-si 38180, Korea.
J Pure Appl Microbiol. 2016;10(4):2511-2519
https://doi.org/10.22207/JPAM.10.4.05 | © The Author(s). 2016
Received: 18/09/2016 | Accepted: 24/11/2016 | Published: 31/12/2016
Abstract

Soy sauce, a salty condiment with nutrient rich fermented food, has been a popular cuisine in Asian countries like China, Korea, and Japan for thousands of years. Different techniques have been implied to enrich the nutrient potentials of soy sauce. The objective of this study was to enhance the antioxidative value of the soy sauce using enzymatic hydrolysates of roasted Eupolyphaga sinensis (ES), a useful insect in Chinese traditional medicine. The optimal hydrolysis conditions of roasted ES were 300 U/g of arazyme dosage, 4 h of hydrolysis duration, and 1:25 of material/water ratio. The DPPH scavenging activity and peptide content of the soy sauce reached 75.69% and 145.19 mg/mL, respectively, when 8% hydrolysates of ES were added at late-fermentation period. Soluble unsalted solid, amino acid nitrogen, and total nitrogen were reached to 22.1 g/100mL, 0.68 g/100mL, and 1.75 g/100mL, respectively. Free amino acid and element content were increased compared to the control, while sodium content reduced significantly (p<0.05). The results showed that the novel soy sauce fermented with enzymatic hydrolysates of ES was an antioxidant rich high quality product. This study may help food industries to produce a novel antioxidative soy sauce.

Keywords

Antioxidant activity; Enzymatic hydrolysate; Eupolyphaga sinensis; soy sauce.

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© The Author(s) 2016. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.