The functional analysis of water-soluble silkworm pupa protein
LI Dandan1, XIE Shengli1, MA Liang1,2, HOU Yong2, FU Yu1, ZHANG Yuhao1,2*
1(College of Food Science, Southwest University, Chongqing 400715, China) 2(Biological Science Research Center, Academy for Advanced Interdisiplinary Studies, Southwest University, Chongqing 400715, China)
Abstract: Using fresh silkworm pupa as raw material, water-soluble protein was extracted by isoelectric point precipitation method, and its functional properties were analyzed. The results showed that the essential amino acid content accounted for 39% of the total amino acid. The solubility of silkworm pupa water-soluble protein solution at 70 ℃ were decreased. While, in the range of pH 4.0-9.0, the solubility increased due to the increase of α-helix and β-sheet. And when pH value more than 9.0, the content of β-turn and random curl increased. At the same time, the degree of spread was low and the repulsion between proteins increased, which resulting the solubility still increased. Moreover, when the salt concentration was at the range of 0.2-1.0 mol/L, the solubility increased with the increasing of salt concentration. And when it was over 1.0 mol/L, the solubility decreased due to salting out. Besides, the oil phase volume fraction reached 35% and the protein concentration was 1.0 g/L. The protein emulsification performance was good when pH value reached 10.0. The protein foamability was relatively highest at the protein concentration of 3.0 g/L, foam stability was relatively highest at a protein concentration of 1.0 g/L. And the oil holding capacity of protein was up to 3.9 g/g (oil/ protein). All in all, these results provide a theoretical basis for the comprehensive utilization of water-soluble protein in silkworm pupa.
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