Abstract:

A sports beverage was developed using silkworm pupa protein powder defatted by supercritical CO2 fluid extraction as the staring material by means of enzymolysis, debittering and desalination, and formulation. Five crucial factors affecting degree of hydrolysis (DH) of silkworm pupa protein by alkali protease were optimized to attain the maximum DH using orthogonal array design. Activated carbon and was used for debittering of the hydrolysate obtained followed by desalination using 717-type anion-exchange resin and 732-type cation-exchange resin. Subsequently, a certain amounts of water, sucrose and citric acid were blended with the debittered and desalined hydrolysate to produce sports beverage. To obtain a product with the highest sensory score, the hydrolysate/water ratio and amounts of added sucrose and citric acid were also optimized using orthogonal array design. Under optimized hydrolysis conditions [temperature 55 ℃, pH 9.0, solid/liquid ratio 1:7 (m/m), and enzyme/substrate ratio 7%], and the DH after 2.5 h was 29.97%. An optimal sports beverage product which can alleviate physical fatigue and has nice taste and special flavor of silkworm pupa could be obtained, when 5-fold volume of water was blended with the pretreated hydrolysate of silkworm pupa protein, with addition of 6% sucrose and 0.15% citric acid.

Key words: silkworm pupa protein peptide, anti-fatigue, sports beverage