Optimization of Ultrasound-Assisted Extraction Process for Silkworm (Antheraea pernyi) Pupae Protein and Its Impact on Functional and Structural Characteristics of Protein
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Summary
This summary is machine-generated.Ultrasonic treatment significantly enhances silkworm pupae protein (SPP) extraction yield and functional properties. Optimized conditions improve solubility, emulsification, and structural characteristics for food industry applications.
Area Of Science
- Food Science
- Biochemistry
- Protein Chemistry
Background
- Silkworm pupae protein (SPP) is an underutilized resource.
- Understanding protein extraction and modification is crucial for food applications.
Purpose Of The Study
- To optimize ultrasonic-assisted extraction of SPP.
- To investigate the impact of ultrasonic treatment on SPP structure and functionality.
- To provide a theoretical basis for SPP utilization in the food industry.
Main Methods
- Response surface methodology for extraction optimization.
- Systematic analysis of structural and functional characteristics.
- Pearson correlation analysis for verification.
Main Results
- Optimal extraction parameters identified: 120 min, 115 W, 54 °C, pH 10.5, yielding 68.087% SPP.
- Ultrasonic treatment significantly improved SPP solubility, water/oil holding capacity, foaming, emulsification, and gel properties.
- Enhanced adsorption of 2-octanone and aldehyde, improved fluorescence spectrum, increased surface hydrophobicity, and stabilized secondary structure.
Conclusions
- Ultrasonic-assisted extraction is effective for improving SPP yield and quality.
- Enhanced functional properties are linked to structural modifications induced by ultrasound.
- Findings support the expanded use of SPP in food products.
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