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Effect of Ultrafiltration on Sensory Quality of Peptides Derived from Silkworm Pupa Protein

ZENG Yitao1, LUO Jinfeng1, DING Xiaowen1,*, HUANG Xianzhi2   

  1. 1. Chongqing Key Laboratory of Agricultural Product Processing and Storage, College of Food Science, Southwest University,Chongqing 400715, China; 2. Institute of Sericulture and Systems Biology, Southwest University, Chongqing 400715, China
  • Online:2015-08-15 Published:2015-08-17


Objective: To analyze properties of peptides produced by enzymatic hydrolysis of silkworm pupa protein.
Methods: The peptides from silkworm pupa protein by enzymatic hydrolysis were separated and purified by ultrafiltration
and the volatile components were measured by GC-MS. Results: The lightness (L*), redness (a*) and yellowness (b*) of
three separated fractions (5.0 mg/mL) followed the decreasing order of higher than 3 000 D > enzymatic hydrolysate >
200–3 000 D. Furthermore, the color of the hydolysate and its higher and smaller-molecular-weight fractions was medium,
dark and light yellow, respectively, without any significant changes after sterilization at 121 ℃ (P > 0.05).The 200–3 000 D
fraction had the highest hygroscopicity (42.24%) followed by the hydrolysate, and the lowest hygroscopicity was noted
for the > 3 000 D fraction. The silkworm pupa protein smelled unpleasant and was hydrolyzed into the 200–3 000 D
fraction with a meat-like aroma and the > 3 000 D fraction with a sweet fruit-like fragrance. Conclusion: The sensory
properties of peptides derived from silkworm pupa protein are improved by ultrafiltration.

Key words: silkworm pupa-derived peptide, ultrafiltration, properties, antioxidant capacity

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