Silkworm chrysalis fibroin protein functional foods

Abstract

The invention provides a method for preparing protein food, which comprises enzyme and spice, wherein inferior cocoon uses a double enzymes hydrolysis process to obtain silk fibroin peptide degradation products whose molecular weight is smaller than 10000 and accounts for 92.4 percent of total amount, silk fibroin peptide whose molecular weight is smaller than 10000 is separated by ultrafiltration technology through that the degradation products are treated by decoloration and deodorization, functional silk fibroin peptide beverages with different fruit odor types which contain 3 percent of silk fibroin peptide, the sugar content is 125, the PH valve is 4.4, the functional silk fibroin peptide beverages with different fruit odor types are prepared, and functional silk fibroin peptide beverages with different fruit odor types which contain 3 percent of silk fibroin peptide, the sugar content is 125, the PH valve is 4.4, the functional silk fibroin peptide beverages with different fruit odor types are prepared. The storage period is above 12 months, the hydrolysis rate of fibroin protease is high, the cost is low, and the invention provides an effective way for developing cocoon protein food.

Description

technical field [0001] The invention relates to a method for manufacturing health food, in particular to a method for manufacturing protein food. Background technique [0002] The main by-products of the silk industry are silkworm cocoons and waste silk with a protein content of over 96%, mainly composed of silk fibroin and sericin. Silk fibroin accounts for about 72% and consists of 18 kinds of amino acids, of which about 7% are necessary for the human body Of the 8 essential amino acids in human body, about 85% are glycine, alanine, serine and tyrosine. People have paid more and more attention to making various functional foods from waste silk and waste cocoon silk protein. However, silk fibroin has a molecular weight of about 350,000, has a dense structure, high crystallinity, and is insoluble in water. The utilization value is determined by the molecular weight, and the degradation products of different molecular weights have different physiological functions on the hum...

AI Technical Summary

Problems solved by technology

People have paid more and more attention to making various functional foods from waste silk and waste cocoon silk protein. However, silk fibroin has a molecular weight of about 350,000, has a dense structure, high crystallinity, and is insoluble in water. The utilization value is determined by the molecular weight, and the degradation products of different molecular weights have different physiological functions on the human body. Therefore, the value effect of silk fibroin can be fully reflected only after the molecular weight of silk fibroin is reduced to a certain level. At present, there are silk fibroin Research on protein drinks, jelly, and noodles, but silk protein in some foods is mostly a large molecule, which is difficult to be digested and absorbed by the human body, thus affecting its nutritional value and effective physiological functions