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| Process optimization and functional properties of silkworm pupa
protein modified by grinding ball superfine comminution |
| 1.College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu 212008, China; 2.Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang, Jiangsu 212008, China |
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Abstract The molecular structure and functional properties of silkworm pupa protein were improved according to the protein solubility after the treatment of superfine powder. Based on the effects of ratio of material to liquid, treating time and pH value on the solubility of silkworm pupa protein, the processing conditions of modified protein in silkworm pupa were optimized by response surface analysis. The optimum conditions are obtained with protein concentration of 8.3 g·L-1, pH value of 8.1 and processing time of 61 s. Under the optimum conditions, solubility, emulsibility, emulsifying stability, foaming ability and foaming stability of the treated silkworm pupa protein are respectively increased by 259.6％, 50.0％, 141.7％, 61.0％ and 33.8％, while the waterholding capacity and oilholding capacity are decreased by 25.3％ and 27.2％, respectively.
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2015, Vol. 36 
