Physicochemical and Functional Properties ofSilkworm Pupae Protein Extract

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พัฒนวิชญ์ จูภาวัง
วรางคณา สมพงษ์


The objectives of this study were to investigate the optimum condition to extract protein from defatted silkworm pupae powder and investigate physicochemical and functional properties of that protein. The optimum pH value for extraction of silkworm pupae protein was 4.5. The protein extracted had yellow-orange color (Hunter L* 58.04 ± 0.47, a* 9.71 ± 1.31 and b* 38.58 ± 1.28) and 50.37 ± 0.72% in protein content. For functional properties of silkworm pupae protein, the result showed high protein solubility when pH value was more than 7. Foaming capability of silkworm pupae protein was the lowest but foam stability was the highest (p < 0.05), when compare with commercial whey protein concentrate and egg white powder. In addition, silkworm pupae protein showed the emulsion activity when pH value was greater or equal to 9.


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