Food and Fermentation Industries >

2021 , Vol. 47 >Issue 2: 121 - 129

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024731

Effects of typical chemical processing conditions on the gel property of insoluble silkworm pupa protein

  • LI Chongyang ,
  • XIE Shengli ,
  • MA Liang ,
  • HOU Yong ,
  • FU Yu ,
  • ZHANG Yuhao
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  • 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)

Received date: 2020-06-12

  Revised date: 2020-08-16

  Online published: 2021-02-07

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Abstract

The effects of pH,ionic strength and TG enzyme treatment on the gel property of insoluble silkworm pupa protein were investigated.Fresh silkworm pupa was used as raw material to separate insoluble protein,and its amino acid composition was determined.After the treatment with different pH,ionic strength and TG enzyme,it was measured by rheology and Raman spectroscopy.The results showed that the hydrophobic amino acid ratio of insoluble silkworm pupa protein reached 40%.Rheological scanning showed that the insoluble silkworm pupa protein gel was a weak gel in the range of pH 5.0-8.0 and salt concentration 0-35 g/L after different pH and ionic strength treatment.And the G′ value and G″ value of the system were the highest,and the viscoelasticity was the best with the treatment of pH 6.0 and salt concentration was adjusted to 35 g/L.Moreover,the increases of pH led to the increase of protein structure ordering,but was not conducive to the formation of protein network.So G′ value and G″ value were the lowest at pH 8.0.Tryptophan residues tended to be embedded at pH 6.0 and 35 g/L salt concentration,while tyrosine residues were exposed at least at pH 6.0 and 35 g/L salt concentration,and G′ and G″ values were the highest.After adding TG enzyme,the modulus of G′ and G″ of the system increased obviously,and the viscoelasticity was enhanced.The experimental results could provide a theoretical reference for the processing suitability of insoluble silkworm pupa protein.

Key words： silkworm pupa; insoluble protein; gel properties; rheology; structure

Cite this article

LI Chongyang , XIE Shengli , MA Liang , HOU Yong , FU Yu , ZHANG Yuhao . Effects of typical chemical processing conditions on the gel property of insoluble silkworm pupa protein[J]. Food and Fermentation Industries, 2021 , 47(2) : 121 -129 . DOI: 10.13995/j.cnki.11-1802/ts.024731

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