CN111528336A - Method for improving functional characteristics of silkworm pupa protein and modified silkworm pupa protein prepared by method - Google Patents
Method for improving functional characteristics of silkworm pupa protein and modified silkworm pupa protein prepared by method Download PDFInfo
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 104
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 104
- 241000382353 Pupa Species 0.000 title claims abstract description 75
- 241000255789 Bombyx mori Species 0.000 title claims abstract description 68
- 238000000034 method Methods 0.000 title claims abstract description 42
- 239000000843 powder Substances 0.000 claims abstract description 48
- 239000000725 suspension Substances 0.000 claims abstract description 32
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 32
- 238000004108 freeze drying Methods 0.000 claims abstract description 28
- 238000001816 cooling Methods 0.000 claims description 10
- 238000005119 centrifugation Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 238000002604 ultrasonography Methods 0.000 claims description 8
- 238000005187 foaming Methods 0.000 claims description 7
- 239000000839 emulsion Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 4
- 238000000527 sonication Methods 0.000 claims description 4
- 238000012792 lyophilization process Methods 0.000 claims description 2
- 238000002525 ultrasonication Methods 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000002131 composite material Substances 0.000 abstract description 2
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 90
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 12
- 239000000243 solution Substances 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000000523 sample Substances 0.000 description 8
- 239000012153 distilled water Substances 0.000 description 7
- 239000002244 precipitate Substances 0.000 description 7
- 239000003513 alkali Substances 0.000 description 6
- 238000002386 leaching Methods 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 238000003916 acid precipitation Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 102000006395 Globulins Human genes 0.000 description 3
- 108010044091 Globulins Proteins 0.000 description 3
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- 238000001514 detection method Methods 0.000 description 2
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- 235000020776 essential amino acid Nutrition 0.000 description 2
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- 235000021120 animal protein Nutrition 0.000 description 1
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- 230000008859 change Effects 0.000 description 1
- NKLPQNGYXWVELD-UHFFFAOYSA-M coomassie brilliant blue Chemical compound [Na+].C1=CC(OCC)=CC=C1NC1=CC=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C=CC(=CC=2)N(CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=C1 NKLPQNGYXWVELD-UHFFFAOYSA-M 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Peptides Or Proteins (AREA)
Abstract
The invention provides a method for improving the functional characteristics of silkworm chrysalis protein powder and modified silkworm chrysalis protein prepared by the method, and belongs to the technical field of food processing. The method provided by the invention comprises the following steps: and sequentially carrying out ultrasonic treatment and freeze-drying treatment on the silkworm pupa protein powder suspension. The method provided by the invention can effectively improve the solubility and other functional characteristics of the silkworm pupa protein, is beneficial to the large-scale production of the tussah silkworm pupa protein powder and meets the requirements of preparing composite functional food.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for improving the functional characteristics of silkworm pupa protein powder and modified silkworm pupa protein prepared by the method.
Background
The tussah pupa contains protein with rich nutrition, the content of the protein reaches 60 percent, the nutrient content and the value of the tussah pupa are far higher than those of other common foods, the types of essential amino acids in the protein are rich and comprehensive, 18 amino acids exist in the tussah pupa, the tussah pupa cannot be synthesized in a human body, the content of 8 essential amino acids which are required to be absorbed by the outside is very high, the amino acids account for more than 42 percent of the total amount of the amino acids, the proportion of the amino acids is proper, and the requirement of FAO/WHO is met.
The tussah pupa protein is rich in nutrition and can be used as a nutritional supplement in food. However, the functional characteristics of the tussah pupa protein cannot be compared with other animal proteins, for example, the solubility and emulsibility of the tussah pupa protein are poor, and the application of the tussah pupa protein in the fields of food processing and production is limited, so that the improvement of the functional characteristics of the tussah pupa protein is an effective method for improving the utilization rate of the tussah pupa protein.
Disclosure of Invention
In order to solve the problems, the invention provides a method for improving the functional characteristics of silkworm pupa protein powder and modified silkworm pupa protein prepared by the method. The silkworm pupa protein prepared by the method provided by the invention has good solubility, stable emulsibility and stable foamability, and the functional characteristics of the silkworm pupa protein are improved.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a method for improving the functional characteristics of silkworm pupa protein, which comprises the following steps: and sequentially carrying out ultrasonic treatment and freeze-drying treatment on the silkworm pupa protein powder suspension.
Preferably, the amplitude of the ultrasonic treatment is 20% to 40%.
Preferably, the time of the ultrasonic treatment is 20min to 100 min.
Preferably, the sonication is batch sonication.
Preferably, the intermittent ultrasound is ultrasound for 2-10 s, and the intermittent ultrasound is intermittent for 2-10 s.
Preferably, the freeze-drying treatment comprises centrifugation, freezing and cooling and freeze-drying which are sequentially carried out; the environment temperature of freezing and cooling is-40 to-80 ℃, and the time is 1 to 2 days; the temperature of the freeze drying is-40 to-80 ℃, and the processing time is 24 to 48 hours.
Preferably, the freeze-drying treatment further comprises centrifugation, and the rotation speed of the centrifugation is 3000-4000 r/min.
Preferably, the mass fraction of the silkworm chrysalis protein powder suspension is 1-10%.
Preferably, the silkworm pupa protein powder is tussah pupa protein powder.
The modified silkworm pupa protein prepared by the preparation method provided by the invention has the solubility of 16.53-99.44 mg/g, the foamability of 50.0-52.0%, the foaming stability of 75.0-92.30%, and the emulsibility of 11.58m2/g～12.08m2The emulsion stability is 62.22-71.88%.
The invention provides a method for improving the functional characteristics of silkworm pupa protein, which sequentially carries out ultrasonic treatment and freeze-drying treatment on a silkworm pupa protein powder suspension. The invention physically modifies the silkworm pupa protein powder suspension by ultrasonic treatment, utilizes the force, heat, pressure and the like generated by specific physical means to act on protein, promotes the spatial structure of the protein to be changed, modifies the structure of the protein, promotes hydrophilic amino acid residues to migrate to the outside of the protein, enhances the water-binding capacity of the protein, and improves the solubility of the protein. Because the transient cavitation of ultrasonic treatment can gather energy density and height, physical effects such as pressure, temperature and the like are generated at the moment of sound pressure collapse to change the molecular structure of the protein. The silkworm pupa protein with the highest ratio is globulin, the volume of the globulin is reduced after ultrasonic treatment, and the compressibility of the globulin in a solvent is enhanced, so that the protein is more easily dispersed in the solvent, and various properties of the protein are obviously improved. As shown in the examples, the silkworm pupa protein treated by the preparation method provided by the invention has the solubility as high as 16.53-99.44 mg/g and the foamability as high as 50.0-52.0%Foaming stability of 75.0-92.30%, emulsibility of 11.58m2/g～12.08m2The emulsion stability is 62.22-71.88%.
Detailed Description
The invention provides a method for improving the functional characteristics of silkworm chrysalis protein powder, which comprises the following steps: and sequentially carrying out ultrasonic treatment and freeze-drying treatment on the silkworm pupa protein powder suspension. The method provided by the invention can effectively improve the solubility, foamability and emulsibility of the silkworm chrysalis protein powder.
In the invention, the silkworm pupa protein powder is preferably tussah pupa protein powder; the silkworm pupa protein powder is preferably extracted by an alkali-soluble acid-precipitation method.
In the invention, the preparation method of the silkworm pupa protein powder is preferably as follows: crushing the degreased silkworm chrysalis to obtain silkworm chrysalis powder; and sequentially carrying out primary pH value adjustment, shaking treatment and secondary pH value adjustment on the obtained silkworm chrysalis powder, and freeze-drying treatment on the precipitate to obtain the silkworm chrysalis protein powder.
The invention has no special requirements on the specific implementation mode of crushing, and the method is well known by the technical personnel in the field; the invention preferably screens the degreased silkworm chrysalis into silkworm chrysalis powder with a grain size of more than or equal to 40 meshes.
In the present invention, the first pH adjustment is preferably performed by: uniformly mixing the silkworm chrysalis powder with a sodium hydroxide aqueous solution to obtain a silkworm chrysalis alkali solution, and adjusting the pH value of the silkworm chrysalis alkali solution to 8-10 by using hydrochloric acid; the mass concentration of the sodium hydroxide aqueous solution is preferably 1%; the mass ratio of the silkworm chrysalis powder to the sodium hydroxide aqueous solution is preferably 1: 6-10, and more preferably 1: 8-10, most preferably 1: 10; the concentration of the hydrochloric acid is preferably 1-3 mol/L, and more preferably 1 mol/L.
In the invention, the time of the oscillation treatment is preferably 4-8 h, more preferably 5h, and the temperature is preferably 50-70 ℃, more preferably 60 ℃; in the embodiment of the present invention, the oscillation process is preferably performed in a constant temperature oscillator; the rotational speed of the thermostatic oscillator is preferably 160 r/min.
The invention preferably filters the silkworm pupa alkali liquor obtained by the oscillation treatment to obtain the protein leaching liquor.
In the present invention, the second pH adjustment is preferably performed by: the pH of the protein leach solution was adjusted to 4.5 using hydrochloric acid. In the invention, the concentration of the hydrochloric acid is preferably 1-3 mol/L, and more preferably 1 mol/L.
Preferably, the protein leaching liquor obtained by regulating the pH value is kept stand, and then the lower layer of sediment is taken to obtain protein sediment; washing the protein precipitate until the washing liquid is clear and transparent to obtain pure protein precipitate; and freeze-drying the pure protein precipitate to obtain the silkworm pupa protein powder. In the present invention, the condition of the standing is preferably a standing at 4 ℃; in the embodiment of the invention, the effect of completely separating the upper solution from the lower precipitate can be achieved after the solution is stood for 12 hours.
The washing of the invention is preferably carried out by using distilled water for multiple times, the freeze-drying is preferably carried out by using a freeze dryer, and the freeze-drying time is preferably 48 h. The silkworm chrysalis protein powder prepared by the specific alkali-soluble acid-precipitation method has the characteristics of simple process, low cost, short time consumption, high equipment utilization rate and the like; and the yield of the silkworm pupa protein is improved on the premise of ensuring the product quality.
In the present invention, the mass concentration of the silkworm pupa protein powder suspension is preferably 1% to 10%, more preferably 5% to 9%, and most preferably 9%. The suspension with specific concentration of the invention avoids the increase of the viscosity of the suspension caused by overhigh concentration, prevents the high-efficiency transmission of ultrasonic energy and enhances the efficiency of ultrasonic treatment.
In the present invention, the amplitude of the ultrasonic treatment is preferably 20% to 40%, more preferably 30% to 40%, and most preferably 40%; the time of the ultrasonic treatment is preferably 20min to 100min, more preferably 60min to 100min, and most preferably 100 min; the power of the ultrasonic treatment is preferably 750W; the mode of the ultrasonic treatment is preferably intermittent ultrasonic treatment, the intermittent ultrasonic treatment is preferably ultrasonic for 2-10 s and 2-10 s, and further preferably ultrasonic for 5s and 5 s. When the invention adopts intermittent ultrasonic treatment, the sum of the ultrasonic time and the intermittent time is the ultrasonic treatment time. When the ultrasonic treatment is carried out, the distance between the bottom of the ultrasonic probe and the bottom of the silkworm chrysalis protein powder suspension liquid loading container is preferably 1-3 cm. In the invention, the power of an ultrasonic instrument used for ultrasonic treatment is 750W, and the generation frequency is 20 KHz; in the embodiment of the present invention, the ultrasonic treatment implementing device is an ultrasonic cell disruptor model VCX750, which is well known to those skilled in the art; the invention has no requirement on the environmental temperature and the solution temperature in the ultrasonic treatment process, and the temperature is room temperature; in a particular embodiment of the invention, the sonication is carried out in particular in an ultrasonic cell disruptor. The invention strengthens the cavitation effect by limiting the amplitude and intermittent treatment in the ultrasonic treatment, so that the silkworm pupa protein improves the solubility to the maximum extent.
In the present invention, the lyophilization process preferably includes freezing-cooling and freeze-drying which are performed sequentially. In the invention, the environment temperature of freezing and cooling is preferably-40 to-80 ℃, more preferably-60 to-80 ℃, and most preferably-80 ℃; the freezing and cooling time is preferably 1-2 days; the temperature of the freeze drying is preferably-40 to-80 ℃, more preferably-60 to-80 ℃, and most preferably-80 ℃; the freeze drying time is 24-48 h. According to the invention, through freeze-drying treatment, 95-99% of water in the silkworm pupa protein powder suspension can be removed, and the functional characteristics and flavor of the silkworm pupa protein subjected to ultrasonic treatment are retained to the greatest extent.
Before the freeze-drying treatment, the centrifugation of the invention preferably further comprises the step of centrifuging the suspension obtained by the ultrasound, and carrying out freeze-drying treatment on the sediment obtained by the centrifugation. In the invention, the rotation speed of the centrifugation is preferably 3000-4000 r/min, and more preferably 4000 r/min. In the invention, the centrifugal treatment can effectively reduce the freeze-drying time, thereby achieving the effect of saving the preparation time and cost.
The invention also provides the modified silkworm pupa protein obtained by the method in the technical scheme, the solubility of the modified silkworm pupa protein obtained by the treatment of the method is 16.53-99.44 mg/g, the foamability is 50.0-52.0%, and the foaming stability is high75.0 to 92.30 percent of the total weight of the emulsion, and the emulsibility of the emulsion is 11.58m2/g～12.08m2The emulsion stability is 62.22-71.88%.
In order to further illustrate the present invention, the method for improving the functional properties of silkworm pupa protein and the modified silkworm pupa protein prepared by the method are described in detail with reference to the following examples, which should not be construed as a prerequisite for the protection scope of the present invention.
Example 1
Sieving the degreased silkworm chrysalis powder with a 40-mesh sieve to obtain the silkworm chrysalis powder with consistent particle size, and then mixing the silkworm chrysalis powder with 1 wt.% of sodium hydroxide (leaching liquor), wherein the ratio of the silkworm chrysalis powder to the sodium hydroxide aqueous solution is preferably 1: 10, and adjusting the pH value to 9 by using 1mol/L hydrochloric acid after fully and uniformly mixing. Adjusting the rotation speed of the constant temperature oscillator to 160r/min, oscillating at 60 deg.C for 5h, filtering the obtained mixed solution with absorbent gauze to remove insoluble substances such as pupa shell, and collecting filtrate as protein leaching solution. Adjusting pH of the protein leaching solution to 4.5 (silkworm pupa protein isoelectric point) with 1mol/L hydrochloric acid, standing the leaching solution at 4 deg.C for 12h to obtain protein precipitate, washing the protein precipitate with distilled water until the supernatant is transparent, and freeze-drying in a freeze-drying machine for 48h to obtain silkworm pupa protein powder.
Under the condition of room temperature, the tussah pupa protein powder prepared by alkali dissolution and acid precipitation is prepared into a suspension with the mass fraction of 1% by using distilled water. And transferring the suspension into a beaker with a proper size, placing the beaker below an ultrasonic probe, enabling the bottom of the probe to be 2cm away from the cup bottom, adjusting the amplitude of ultrasonic waves to be 20%, setting the ultrasonic time to be 20min, starting the ultrasonic waves to perform ultrasonic intermittent mode treatment, and continuously generating the ultrasonic waves for 5s and intermittently for 5 s. And after the ultrasonic treatment is finished, rapidly cooling the suspension subjected to the ultrasonic treatment, placing the suspension in a culture dish, freezing the suspension in a refrigerator at the temperature of-80 ℃ for 2 days, and then placing the suspension in a freeze dryer at the temperature of-80 ℃ for freeze-drying treatment for 48 hours to obtain the tussah pupa protein subjected to the ultrasonic modification.
Example 2
The preparation method of the silkworm pupa protein powder is the same as that of the example 1.
Under the condition of room temperature, the tussah pupa protein powder prepared by alkali dissolution and acid precipitation is prepared into a suspension with the mass fraction of 5% by using distilled water. And transferring the suspension into a beaker with a proper size, placing the beaker below an ultrasonic probe, enabling the bottom of the probe to be 2cm away from the cup bottom, adjusting the amplitude of ultrasonic waves to be 30%, setting the ultrasonic time to be 60min, starting the ultrasonic waves to perform ultrasonic intermittent mode treatment, and continuously generating the ultrasonic waves for 5s and intermittently for 5 s. And after the ultrasonic treatment is finished, rapidly cooling the suspension subjected to the ultrasonic treatment, placing the suspension in a culture dish, freezing the suspension in a refrigerator at the temperature of-80 ℃ for 2 days, and then placing the suspension in a freeze dryer at the temperature of-80 ℃ for freeze-drying treatment for 48 hours to obtain the tussah pupa protein subjected to the ultrasonic modification.
Example 3
The preparation method of the silkworm pupa protein powder is the same as that of the example 1.
Under the condition of room temperature, the tussah pupa protein powder prepared by alkali dissolution and acid precipitation is prepared into a suspension with the mass fraction of 9% by using distilled water. And transferring the suspension into a beaker with a proper size, placing the beaker below an ultrasonic probe, enabling the bottom of the probe to be 2cm away from the cup bottom, adjusting the amplitude of ultrasonic waves to be 40%, setting the ultrasonic time to be 100min, starting the ultrasonic waves to perform ultrasonic intermittent mode treatment, and continuously generating the ultrasonic waves for 5s and intermittently for 5 s. And after the ultrasonic treatment is finished, rapidly cooling the suspension subjected to the ultrasonic treatment, placing the suspension in a culture dish, freezing the suspension in a refrigerator at the temperature of-80 ℃ for 2 days, and then placing the suspension in a freeze dryer at the temperature of-80 ℃ for freeze-drying treatment for 48 hours to obtain the tussah pupa protein subjected to the ultrasonic modification.
Application example 1
And (3) carrying out detection on the tussah pupa protein obtained by the treatment of the embodiment 1-3 and the untreated tussah pupa protein powder.
Specific methods for detecting protein solubility are as follows;
suspending a tussah pupa protein sample 2g in 100mL of distilled water, adjusting the pH to 10, stirring at 50 ℃ for 30min, centrifuging at 8000r/min for 20min, and taking the supernatant to determine the protein content. Mixing 0.1mL of supernatant with 0.9mL of distilled water, adding 5.0mL of Coomassie brilliant blue solution, mixing thoroughly, standing for 3 minutes, measuring OD value at 595nm of a spectrophotometer, and calculating according to a protein content-OD standard curve to obtain the protein content.
The detection methods for detecting protein foamability, foaming stability, emulsifiability and emulsification stability are industry-uniform methods. The results are shown in Table 1.
Table 1 functional properties of the modified tussah pupa protein and untreated tussah pupa protein powder obtained in examples 1 to 3
As can be seen from tables 1 to 3, the solubility of the tussah pupa protein treated by the treatment method provided by the embodiment is improved by 4% to 527%, the foamability is improved by 2% to 6%, the foaming stability is improved by 2% to 26%, the emulsibility is improved by 101% to 110%, and the emulsification stability is improved by 6% to 22%.
The embodiment shows that the modification method provided by the invention has the advantages of short treatment time, simplicity in operation and the like, and greatly improves the production efficiency. In addition, the modification method can obviously improve the solubility of the tussah pupa protein powder, further improve other functional characteristics of the tussah pupa protein powder, such as emulsibility, foamability and the like, is favorable for large-scale production of the tussah pupa protein powder and meets the requirements of preparing composite functional food.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method for improving the functional properties of silkworm pupa protein, comprising: and sequentially carrying out ultrasonic treatment and freeze-drying treatment on the silkworm pupa protein powder suspension.
2. The method of claim 1, wherein the amplitude of the sonication is between 20% and 40%.
3. The method according to claim 1, wherein the time of the ultrasonic treatment is 20min to 100 min.
4. A method according to any one of claims 1 to 3, wherein the ultrasonication is batch ultrasonication.
5. The method according to claim 4, wherein the intermittent ultrasound is ultrasound for 2-10 s, and the intermittent ultrasound is ultrasound for 2-10 s.
6. The method according to claim 1, wherein the freeze-drying process comprises freeze-cooling and freeze-drying in sequence; the environment temperature of freezing and cooling is-40 to-80 ℃, and the time is 1 to 2 days; the temperature of the freeze drying is-40 to-80 ℃, and the processing time is 24 to 48 hours.
7. The method according to claim 1 or 6, further comprising centrifugation before the lyophilization process, wherein the rotation speed of the centrifugation is 3000-4000 r/min.
8. The method of claim 1, wherein the mass concentration of the silkworm chrysalis protein powder suspension is 1-10%.
9. The method of claim 1 or 8, wherein the silkworm pupa protein powder is tussah pupa protein powder.
10. The modified silkworm pupa protein obtained by the method of any one of claims 1 to 9, wherein the modified silkworm pupa protein has a solubility of 16.53mg/g to 99.44mg/g, a foaming property of 50.0% to 52.0%, a foaming stability of 75.0% to 92.30%, and an emulsifiability of 11.58m2/g～12.08m2The emulsion stability is 62.22-71.88%.
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| CN (1) | CN111528336A (en) |
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Application publication date: 20200814 |