DOI QR코드

DOI QR Code

Characteristics of the 3rd day of 5th instar silkworm powder: effect of preparation method

  • Jo, You-Young (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA) ;
  • Kim, SooHyun (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA) ;
  • Lee, Ji Hae (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA) ;
  • Kweon, HaeYong (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA) ;
  • Ju, Wan-Teak (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA) ;
  • Kim, Hyun-Bok (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA) ;
  • Kim, Kee-Young (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA) ;
  • Kim, Seong-Wan (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA) ;
  • Kim, Su-Bae (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA)
  • Received : 2020.02.19
  • Accepted : 2020.03.18
  • Published : 2020.03.31

Abstract

Silkworm powder was prepared from 3rd day of 5th instar silkworm through various drying technology including freeze drying, hot wind drying, infrared drying, and microwave drying. The shape of silkworm dried was different with the drying methods. Freeze drying and microwave drying silkworm looked its original form, but hot wind drying and infrared drying silkworm looked shriveled and crumpled. The color of silkworm powder freeze-dried changed from yellowish green to hazel with lowering freezing temperature. Heavy metals including Pb, Cd, As, and Hg were lower the food criteria. The results of 1-deoxynojirimycin analysis was shown that BaekOkJam and GoldenSilk silkworm powder was satisfied the criteria of functional food, but YeonNokJam silkworm powder was lower than the criteria. The amino acid composition of silkworm was similar regardless of the frozen temperature in freeze drying process.

Acknowledgement

Grant : Research Program for Agricultural Science & Technology Development

Supported by : National Institute of Agricultural Sciences

References

  1. AOAC (1990) Official methods of analysis of the AOAC. Methods 932.06, 925.09, 985.29, 923.03. Association of Official Analytical Chemists, Arlington, VA, USA, 15th ed.
  2. Chung SH, Kim MS, Ryu KS (1997) Effect of silkworm extract on intestinal ${\alpha}$-glycosidase activity in mice administered with a high carbohydrate-containing diet. Korean J Seric Sci 39, 86-92.
  3. Horie Y, Nakasone S, Watanabe K, Nakamura M, Suda H (1985) Daily ingestion and utilization of various kinds of nutrients by silkworm, Bombyx mori (Lepidoptera: bombycidae). Appl Entomol Zool 20, 159-172. https://doi.org/10.1303/aez.20.159
  4. Hwang L, Zhang M (2012) Trends in development of dried vegetable products as snacks. Dry Technol 30, 448-461. https://doi.org/10.1080/07373937.2011.644648
  5. Ji S, Kim N, Kweon H, Choi BH, Yoon SM, Kim K, et al. (2016) Nutrient compositions of Bombyx mori mature silkworm larval powders suggest their possible health improvement effects in humans. J Asia-Pac Entomol 19, 1027-1033. https://doi.org/10.1016/j.aspen.2016.08.004
  6. Ji S, Nguyen P, Yoo SM, Kim KY, Son JG, Kweon H, et al. (2017) Comparison of nutrient compositions and pharmacological effects of steamed and freeze-dried mature silkworm powders generated by four silkworm varieties. J Asia-Pac Entomol 20, 1410-1418. https://doi.org/10.1016/j.aspen.2017.10.010
  7. Jo Y, Seo Y, Lee Y, Kim S, Kweon H (2019) Effect of cold plasma treatment on the quantitative compositions of silkworm powder. Int J Indust Entomol 38, 25-30.
  8. KFDA (2001) Korea Food and Drug Administration. Food Code (in Korean).
  9. KFDA (2005) Food Code, Munyoung-sa, Seoul. P.35-36.
  10. Khalloufi S, Giasson J, Ratti C (2000) Water activity of freeze dried mushrooms and berries. Can Agr Eng 42, 51-56.
  11. Kim JW, Kim SU, Lee HS, Kim I, Ahn MY, Ryu KS (2003) Determination of 1-deoxynojirimycin in Morus alba L. leaves by derivatization with 9-fluorenylmethyl chlorofomate followed by reversed-phase high-performance liquid chromatography. J Chromatogr A 1002, 93-99. https://doi.org/10.1016/S0021-9673(03)00728-3
  12. Kim SB, Kim K, Ji S, Kim S, Kim N, Jo Y, et al. (2018) Effect of pulverizing method on the particle size of matured silkworm powder. Int J Indust Entomol 37, 105-108.
  13. Kronke N, Boschen V, Woyzichovski J, Demtroder S, Benning R (2018) Comparison of suitable drying processes for mealworms (Tenebrio molitor). Innov Food Sci Emerg 50, 20-25. https://doi.org/10.1016/j.ifset.2018.10.009
  14. Kweon, H, Jo Y, Kim H, Ju W, Lee J (2019) Proximate and nutritional compositions of freeze-dried silkworm powder as edible insect resources. J Seric Entomol Sci 55, 33-39.
  15. Kweon H, Jo Y, Lee H, Lee K, Sung G, Kim K, et al. (2012) Determination of heavy metals and residual agricultural chemicals in Bombyx mori silkworm cocoon. J Seric Entomol Sci 50, 48-52.
  16. Lee JH, Kim S, Jo Y, Kweon H, Jeon JY, Ju W, et al. (2019) Effect of humidity on the quality characteristics of the 3rd day of 5th instar silkworm powder. Int J Indust Entomol 39, 74-81.
  17. Lee K, Kweon H, Yeo J, Woo S, Han S, Kim J (2011) Characterization of tyrosine-rich Antheraea pernyi silk fibroin hydrolysate. Int J Biol Macromol 48, 223-226. https://doi.org/10.1016/j.ijbiomac.2010.09.020
  18. Lenaerts S, Van Der Borght M, Callens A, Van Campenhout L (2018) Suitability of microwave drying for mealworms (Tenebrio molitor) as alternative to freeze drying: Impact on nutritional quality and colour. Food Chem 254, 129-136. https://doi.org/10.1016/j.foodchem.2018.02.006
  19. Moon JY, Lim JS (1978) Silkworm anatomy, physiology, and phathology (Korean), p 42. Hyangmoonsa, Seoul.
  20. Ryu KS, Lee HS, Kim IS (2002) Effects and mechanism of silkworm powder as a blood glucose-lowering agent. Int J Indust Entomol 4, 93-100.
  21. Ryu K, Lee H, Kim K, Kim M, Kang P (2013) Heat stability and glucose-lowering effect of 1-deoxynojirimycin from silkworm (Bombyx mori) extract powder. Int J Indust Entomol 27, 277-281. https://doi.org/10.7852/ijie.2013.27.2.277
  22. Sandulachi EI, Tatarov PG (2012) Water activity concept and its role in strawberries food. Chem J Moldova 7, 103-115.
  23. Vandeweyer D, Lenaets S, Callens A, Van Campenhout L (2017) Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae (Tenebrio molitor). Food Control 71, 311-314. https://doi.org/10.1016/j.foodcont.2016.07.011
  24. Wiset L, Wongkasem K, Poomsa-ad N, Kampakdee M (2018) Silkworm pupae drying using microwave combined with hot air. Int Food Res J 25, 702-705.
  25. Yatsunami K, Murata K, Kamei T (2011) 1-Deoxynojirimycin content and alfa-glucosidase inhibitory activity and heat stability of 1-deoxynojirimycin in silkworm powder. Food Nutr Sci 2, 87-89.
  26. Yoshikaki A, Hivonu M (1976) The structure of moranoline, a piperidine alkaloid from Morus species. Nippon Nogei Kagaku Kaishi 50, 571-572. https://doi.org/10.1271/nogeikagaku1924.50.11_571
  27. Yoshikuni Y (1988) Inhibition of intestinal alpha-glucosidase activity and postprandial hyperglycemia by moranoline and its N-alkyl derivatives. Agric Biol Chem 52, 121-128.
  28. Zhou J, Han D (2006) Proximate, amino acid and mineral composition of pupae of the silkworm Antheraea pernyi in China. J Food Comp Anal 19, 850-853. https://doi.org/10.1016/j.jfca.2006.04.008