Application Of Protease Hydrolysis Method In Silkworm Pupa Protein Food Processing
Keywords
Silkworm Pupa Protein, Enzyme Hydrolyzate, Trypsin, Papain
Abstract
Using dried silkworm chrysalis as raw material, it is hydrolyzed by protease, then decolorized and deoxidized to obtain a protein hydrolyzate, which can then be made into protein drinks and amino acid oral liquids. The hydrolytic enzymes are trypsin and papain, the temperature is 50¡ãC, pH 7.0, and the hydrolysis time is 4 to 6 hours. Peptide mapping of the protein hydrolyzate determined that polypeptides with molecular weights below 25,000 were distributed in four molecular weight regions; amino acid analysis showed that free amino acids accounted for 13.9% of the total protein content in the hydrolyzate. The sensory evaluation experiment showed that the total scores of various types of beverages and oral liquids were above 80 points.
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Original research done by Bai Hong, Liu Defu, Zhang Baohua, Liu Jian
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