Limited hydrolysis combined with glycation modification of silkworm pupae (Bombyx mori) proteins: structure-function relationship
In: Journal of Insects as Food and FeedCollege of Food Science, Southwest University, Chongqing 400715, China P.R.
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Abstract
In order to explore the impacts of limited hydrolysis combined with glycation modification on the structure, functional properties, allergenicity, and volatile compounds of silkworm pupae protein, the crude silkworm pupae protein was firstly extracted by alkaline-solution method, followed by Alcalase-treated limited hydrolysis for 10-30 min. Xylose was subsequently added and reacted for 1 h at 95 °C. Afterwards, the structure, functionality, allergenicity, and volatile compounds before and after modification were analysed. The molecular weight of modified silkworm pupae protein was remarkably decreased. The solubility was improved from 4.7 to 28.6%. The foaming ability was elevated by 21%. The in vitro digestibility was elevated by 34.0-44.4%. Furthermore, the abundance of six potential allergic proteins was remarkably reduced. In addition, the contents of off-flavour compounds in modified silkworm pupae proteins substantially decreased. Overall, limited hydrolysis combined with glycation modification can improve the functionality and flavour of silkworm pupae protein, while reduce the allergenicity.
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Limited hydrolysis combined with glycation modification of silkworm pupae (Bombyx mori) proteins: structure-function relationship
In: Journal of Insects as Food and FeedCollege of Food Science, Southwest University, Chongqing 400715, China P.R.
Search for other papers by S.Y. Xie in
Current site
Google Scholar
PubMed
College of Food Science, Southwest University, Chongqing 400715, China P.R.
Search for other papers by X.L. Wang in
Current site
Google Scholar
PubMed
College of Food Science, Southwest University, Chongqing 400715, China P.R.
Search for other papers by Y. Zhou in
Current site
Google Scholar
PubMed
College of Food Science, Southwest University, Chongqing 400715, China P.R.
Search for other papers by L. Ma in
Current site
Google Scholar
PubMed
Biological Science Research Center, Southwest University, Chongqing, China P.R.
Search for other papers by Y. Hou in
Current site
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PubMed
Search for other papers by O.P. Soladoye in
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College of Food Science, Southwest University, Chongqing 400715, China P.R.
Search for other papers by Y.H. Zhang in
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PubMed
College of Food Science, Southwest University, Chongqing 400715, China P.R.
Search for other papers by Y. Fu in
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PubMed
Abstract
In order to explore the impacts of limited hydrolysis combined with glycation modification on the structure, functional properties, allergenicity, and volatile compounds of silkworm pupae protein, the crude silkworm pupae protein was firstly extracted by alkaline-solution method, followed by Alcalase-treated limited hydrolysis for 10-30 min. Xylose was subsequently added and reacted for 1 h at 95 °C. Afterwards, the structure, functionality, allergenicity, and volatile compounds before and after modification were analysed. The molecular weight of modified silkworm pupae protein was remarkably decreased. The solubility was improved from 4.7 to 28.6%. The foaming ability was elevated by 21%. The in vitro digestibility was elevated by 34.0-44.4%. Furthermore, the abundance of six potential allergic proteins was remarkably reduced. In addition, the contents of off-flavour compounds in modified silkworm pupae proteins substantially decreased. Overall, limited hydrolysis combined with glycation modification can improve the functionality and flavour of silkworm pupae protein, while reduce the allergenicity.
| All Time | Past 365 days | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 626 | 113 | 19 |
| Full Text Views | 73 | 20 | 2 |
| PDF Views & Downloads | 104 | 28 | 6 |
