부산대학교 도서관

Although the defatted flour and the protein concentrates of I Macrotermes subhyalinus i had high protein contents compared to those of I Brachytrupes membranaceus i , these proteins were not endowed with functional properties. Although the protein isolate of I Brachytrupes membranaceus i had the highest fat absorption capacity, it had a low hydrophobic amino acid content (33.59 mg/100 g protein) compared to that of the concentrates of I Brachytrupes membranaceus i (40.34 mg/100 g protein). The low-fat absorption capacity of the isolate of I Macrotermes subhyalinus i could be due to its low hydrophobic amino acid content (25.77 mg/100 g protein) compared to the protein isolate of I Brachytrupes membranaceus, i which had a high hydrophobic amino acid content (33.59 mg/100 g protein). Proteins Contents of Protein Concentrates and Isolates Protein contents of the protein isolate ranged from 88.68 to 89.32%, while the protein concentrates varied from 50.96 to 63.82% (Table 4). [Extracted from the article]