Limited hydrolysis combined with glycation modification of silkworm pupae (Bombyx mori) proteins: structure-function relationship

IF 4.7 3区农林科学 Q1 ENTOMOLOGY

Journal of Insects as Food and Feed Pub Date : 2023-08-17 DOI:10.1163/23524588-20220159

S.Y. Xie, X.L. Wang, Y. Zhou, L. Ma, Y. Hou, O.P. Soladoye, Y.H. Zhang, Y. Fu

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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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蚕蛹蛋白质的有限水解与糖化修饰：结构-功能关系

为了探讨有限水解结合糖化修饰对蚕蛹蛋白结构、功能特性、过敏性和挥发性化合物的影响，首先用碱溶法提取粗蚕蛹蛋白，然后用阿尔卡酶处理有限水解 10-30 分钟。然后加入木糖，在 95 °C 下反应 1 小时。随后，对改性前后的结构、功能性、过敏性和挥发性化合物进行分析。改性后的蚕蛹蛋白分子量明显降低。溶解度从 4.7% 提高到 28.6%。发泡能力提高了 21%。体外消化率提高了 34.0-44.4%。此外，六种潜在过敏蛋白质的含量显著降低。此外，改性蚕蛹蛋白质中的异味化合物含量也大幅降低。总之，有限水解结合糖化改性可提高蚕蛹蛋白的功能性和风味，同时降低过敏性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Insects as Food and Feed Agricultural and Biological Sciences-Insect Science

CiteScore

7.00

自引率

17.60%

发文量

133

期刊介绍： The Journal of Insects as Food and Feed covers edible insects from harvesting in the wild through to industrial scale production. It publishes contributions to understanding the ecology and biology of edible insects and the factors that determine their abundance, the importance of food insects in people’s livelihoods, the value of ethno-entomological knowledge, and the role of technology transfer to assist people to utilise traditional knowledge to improve the value of insect foods in their lives. The journal aims to cover the whole chain of insect collecting or rearing to marketing edible insect products, including the development of sustainable technology, such as automation processes at affordable costs, detection, identification and mitigating of microbial contaminants, development of protocols for quality control, processing methodologies and how they affect digestibility and nutritional composition of insects, and the potential of insects to transform low value organic wastes into high protein products. At the end of the edible insect food or feed chain, marketing issues, consumer acceptance, regulation and legislation pose new research challenges. Food safety and legislation are intimately related. Consumer attitude is strongly dependent on the perceived safety. Microbial safety, toxicity due to chemical contaminants, and allergies are important issues in safety of insects as food and feed. Innovative contributions that address the multitude of aspects relevant for the utilisation of insects in increasing food and feed quality, safety and security are welcomed.