Effects ofthe Maillard Reaction on the Antioxidantand Antihypertensive Properties of Black Cricket (Gryllusassimilis) Protein Hydrolysates

The objective of this study was to evaluate the effects of the Maillard reaction on the bioactive properties of insect protein hydrolysates. Based on preliminary studies, two protein hydrolysates from a black cricket (Gryllus assimilis) protein concentrate (BCPC) were analyzed: the first was hydrolyzed by the Flavourzyme protease (BCPH-F) alone and evaluated for its antioxidant properties, while the second was hydrolyzed using a combination of Flavourzyme and Alcalase (BCPH-FA) and evaluated for its antihypertensive properties. After heat treatment of the glucose-added samples, the glucose and free amino group contents of the samples were reduced. The increase in absorbances at 294 and 420 nm indicated the formation of intermediate and final Maillard reaction products. Changes in the Fourier transform infrared (FTIR) spectra and surface hydrophobicity indicated glycation of the samples. Compared to the samples with glucose but without heat treatment, after the Maillard reaction, increases in antioxidant properties and conservation of antihypertensive properties were observed.