Process optimization and functional properties of silkworm pupa protein modified by grinding ball superfine comminution

Jiangsu Daxue Xuebao (Ziran Kexue Ban)/Journal of Jiangsu University (Natural Science Edition)

Volumn 36, Issue 6, 2015, Pages 679-685

  Zhou, Zhifeng ^a   Ren, Zixu ^a   Jia, Junqiang ^a,b   Gui, Zhongzheng ^a,b  

^a JIANGSU UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Functional properties; Process optimization; Silkworm pupa protein; Solubility; Superfine powder

Indexed keywords

EID: 84949992373     PISSN: 16717775     EISSN: None     Source Type: Journal    
DOI: 10.3969/j.issn.1671-7775.2015.06.011     Document Type: Article

References (23)

1. Hu Juwu, Fan Qingsheng. Review on refined techniques of protein from silkworm chrysalis [J]. China Food Additives, 2004(5): 25-28. (in Chinese)
2. Song Yanqing, Deng Shuhai, Sui Zhiyi, et al. Research status of pharmaceutical constituents in silkworm pupa and its preparing procedure [J]. Chinese Journal of Biochemical Pharmaceutics, 2006, 27(5): 306-309. (in Chinese)
3. Jia J Q, Wu Q Y, Yan H, et al. Purification and mole-cular docking study of a novel angiotensin-I converting enzyme (ACE) inhibitory peptide from alcalase hydrolysate of ultrasonic-pretreated silkworm pupa (Bombyx mori) protein [J]. Process Biochemistry, 2015, 50(5): 876-883.
4. Ren Weicong, Cheng Jianjun, Zhang Zhiyu, et al. Study on different modification methods on solubility properties of protein [J]. Journal of the Chinese Cereals and Oils Association, 2008, 26(8): 123-127. (in Chinese)
5. Qiao Yiteng, Si Yuhui, Gai Guosheng, et al. Effects of ultrafine comminution on functional properties of soybean protein isolate [J]. Journal of Chinese Institute of Food Science and Technology, 2012, 12(9): 57-61. (in Chinese)
6. Jambrak A R, Mason T J, Lelas V, et al. Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions [J]. Journal of Food Engineering, 2008, 86: 281-287.
7. Jambrak A R, Lelas V, Mason T J, et al. Physical properties of ultrasound treated soy proteins [J]. Journal of Food Engineering, 2009, 93: 386-393.
8. Wang X S, Tang C H, Li B S, et al. Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates [J]. Food Hydrocolloids, 2008, 22: 560-567.
9. Tsumura K, Saito T, Tsuge K, et al. Functional properties of soy protein hydrolysates obtained by selective proteolysis [J]. LWT-Food Science and Technology, 2005, 38: 255-261.
10. Lamsal B P, Jung S, Johnson L A. Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis [J]. LWT-Food Science and Technology, 2007, 40: 1215-1223.
11. Jia Junqiang, Le Wenjun, Han Meng, et al. Optimization of the acetylation modification of silkworm pupae protein [J]. Food Science and Technology, 2011, 26(3): 70-75. (in Chinese)
12. Ge Jie, Chen Hu, Liu Chao, et al. Hydrolyzed soy protein "medium yellow 35" functional preparation [J]. Journal of Chongqing University of Technology: Natural Science, 2014, 28(5): 63-66. (in Chinese)
13. Yin S W, Tang C H, Cao J S, et al. Effects of limited enzymatic hydrolysis with trypsin on the functional pro-perties of hemp (Cannabis sativa L.) protein isolate [J]. Food Chemistry, 2008, 106: 1004-1012.
14. Pearce K N, Kinsella J E, Emulsifying properties of proteins: evaluation of a turbidimetric technique [J]. Journal of Agricultural and Food Chemistry, 1978, 26: 716-723.
15. Li Gaoyang, Ding Xiaolin. Effect of two-phase-system extraction on functional propertiesof flaxseed protein isolate [J]. Journal of Jiangsu University: Natural Science Edition, 2006, 27(5): 383-387. (in Chinese)
16. Zhang Jianrong. Different pretreatment ways of whey protein isolate the impact of functional [J]. The Food Industry, 2015, 36(1): 193-196. (in Chinese)
17. Sun X H, Zhu K X, Zhou H M. Optimization of a novel backward extraction of defatted wheat germ protein from reverse micelles [J]. Innovative Food Science and Emerging Technologies, 2009, 10: 328-333.
18. Sun Yan, Ren Fazheng, Fan Jinbo, et al. Optimization of the alkaline extraction of silkworm (Bombyx mori L.) pupae protein [J]. Transactions of the CSAE, 2009, 25(2): 285-289. (in Chinese)
19. Zhang Hui, Bian Ke, Wan Xiaole. Effect of ultrafine comminution on physico-chemical and functional properties of vital wheat gluten [J]. Food Science, 2010, 31(1): 127-131. (in Chinese)
20. Yuliana M, Truong CT, Huynh LH, et al. Isolation and characterization of protein isolated from defatted cashew nut shell: influence of pH and NaCl on solubility and functional properties [J]. LWT-Food Science and Technology, 2014, 55(2): 621-626.
21. Mune Mune MA, Minka SR, Mbome IL. Optimising functional properties during preparation of cowpea protein concentrate [J]. Food Chemistry, 2014, 154(1): 32-37.
22. Tan E, Ying-Yuan N, Gan C. A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimization [J]. Food Chemistry, 2014, 152(1): 447-455.
23. He X H, Liu H Z, Liu L, et al. Effects of high pressure on the physicochemical and functional properties of peanut protein isolates [J]. Food Hydrocolloids, 2014, 36: 123-129.