Method for improving silkworm chrysalis protein functional characteristics using ultrasonic wave coordinated with enzymolysis technology and product and application thereof

A technology of silkworm chrysalis protein and functional properties, which is applied in the fields of protein food processing, protein food ingredients, and applications, can solve the problems of low protein modification efficiency, and achieve the effects of widening uses, simple operation and low energy consumption.

Inactive Publication Date: 2013-07-10
JIANGSU UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Existing researches all focus on modifying proteins by a single technology, which has disadvantages such as low protein modification efficiency. If the protein is modified by using a composite technology, it can make up for the shortcomings of each single technology and improve the efficiency of protein modification.
This patent invents a method for modifying silkworm chrysalis protein with ultrasonic synergistic enzymatic hydrolysis technology, which can significantly improve the solubility, foaming and emulsification of silkworm chrysalis protein in a relatively short period of time, but this method has not been reported at home and abroad

Method used

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  • Method for improving silkworm chrysalis protein functional characteristics using ultrasonic wave coordinated with enzymolysis technology and product and application thereof
  • Method for improving silkworm chrysalis protein functional characteristics using ultrasonic wave coordinated with enzymolysis technology and product and application thereof
  • Method for improving silkworm chrysalis protein functional characteristics using ultrasonic wave coordinated with enzymolysis technology and product and application thereof

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Experimental program
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Effect test

Embodiment 1

[0033] (1) Preparation of silkworm chrysalis protein solution

[0034] Prepare the silkworm chrysalis protein into a 1% (w / v) suspension with distilled water, adjust the pH to 6.0 after stirring evenly, and add it into the reaction tank together with neutral protease after heating to 40°C. The amount of neutral protease used is 2000U After stirring evenly, insert an ultrasonic probe to carry out ultrasonic synergistic enzymolysis reaction. The reaction conditions are: pH 6.0, temperature 40°C, ultrasonic power 0.5W / mL, continuous ultrasonic sound for 2s, intermittent 4s, ultrasonic synergistic enzymolysis The reaction time is 20 minutes; after the reaction is completed, the reaction mixture is rapidly cooled to about 4°C. Then use spray drying equipment to dry, the drying conditions are: the air inlet temperature is 190 °C and the air outlet temperature is 95 °C, and the powdery modified silkworm chrysalis protein product can be obtained. The functional characteristics of the ...

Embodiment 2

[0038] Prepare silkworm chrysalis protein into 5% (w / v) suspension with distilled water, adjust its pH to 6.5 after stirring evenly, and add it into the reaction tank together with neutral protease after heating to 45°C. The amount of neutral protease used is 3000U After stirring evenly, insert the ultrasonic probe to carry out the ultrasonic synergistic enzymolysis reaction. The reaction conditions are: pH 6.5, temperature 45°C, ultrasonic power 0.8W / mL, ultrasonic sounding continuously for 2s, intermittent for 4s, ultrasonic synergistic enzymolysis The reaction time is 25 minutes; after the reaction is completed, the reaction mixture is rapidly cooled to about 4°C. Then use spray drying equipment to dry. The drying conditions are: the air inlet temperature is 200°C and the outlet air temperature is 100°C. The powdery modified silkworm chrysalis protein product can be obtained. The functional characteristics of the product are shown in Table 2. It can be seen from Table 2 tha...

Embodiment 3

[0042] Prepare the silkworm chrysalis protein into a 10% (w / v) suspension with distilled water, adjust the pH to 7.0 after stirring evenly, and add it into the reaction tank together with neutral protease after heating to 50°C. The amount of neutral protease used is 4000U / g, after stirring evenly, insert an ultrasonic probe to carry out ultrasonic synergistic enzymolysis reaction, the reaction conditions are: pH 7.0, temperature 50°C, ultrasonic power 1W / mL, ultrasonic continuous sounding 2s, intermittent 4s, ultrasonic synergistic enzymolysis reaction The time is 30 minutes; after the reaction is completed, the reaction mixture is rapidly cooled to about 4°C. Then use spray drying equipment to dry, the drying conditions are: the air inlet temperature is 210 °C and the air outlet temperature is 110 °C, and the powdery modified silkworm chrysalis protein product can be obtained. The functional characteristics of the product are shown in Table 3. It can be seen from Table 3 tha...

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Abstract

The invention relates to a method for improving the silkworm chrysalis protein functional characteristics using an ultrasonic wave coordinated with enzymolysis technology. The method uses ultrasonic wave coordinated with neutral proteinase to improve the functional characteristics of silkworm chrysalis protein. The preparation method comprises the following steps: preparing a suspension liquid from silkworm chrysalis protein using distilled water, regulating the pH, putting the suspension liquid together with the neutral proteinase into a reaction tank, inserting an ultrasonic probe for ultrasonic wave coordinated enzymatic hydrolysis, and spray drying the reaction mixed solution to obtain a powder modified silkworm chrysalis protein product. The method has the advantages that the production time is short, the operation is convenient, the function characteristics of solubleness, frothiness, emulsibility and the like of the silkworm chrysalis protein can be obviously increased, and the obtained product meets functional food requirements.

Description

Technical field: [0001] The invention relates to the field of food biotechnology and can be used for the production of functional food additives, in particular to a method for improving the functional properties of silkworm chrysalis protein by using ultrasonic collaborative enzymolysis technology and its product and application. Background technique: [0002] Silkworm chrysalis is a by-product left after silkworm cocoons are drawn, and has rich nutritional value. The protein content in silkworm chrysalis is very high, and the content of crude protein in dried silkworm chrysalis is as high as about 60%. It contains all the essential amino acids, and the amino acid composition is reasonable and the proportion is balanced; in addition, in silkworm chrysalis protein, the proportion of essential amino acids in the total amino acids Reaching about 42%, the ratio of essential amino acids to non-essential amino acids is about 7:10, which is in line with the ideal amino acid pattern...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/04A23J3/34
Inventor 吴琼英贾俊强颜辉桂仲争
Owner JIANGSU UNIV OF SCI & TECH
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