Physicochemical and Functional Properties ofSilkworm Pupae Protein Extract
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Abstract
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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บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของคณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยธรรมศาสตร์ ข้อความที่ปรากฏในแต่ละเรื่องของวารสารเล่มนี้เป็นเพียงความเห็นส่วนตัวของผู้เขียน ไม่มีความเกี่ยวข้องกับคณะวิทยาศาสตร์และเทคโนโลยี หรือคณาจารย์ท่านอื่นในมหาวิทยาลัยธรรมศาสตร์ ผู้เขียนต้องยืนยันว่าความรับผิดชอบต่อทุกข้อความที่นำเสนอไว้ในบทความของตน หากมีข้อผิดพลาดหรือความไม่ถูกต้องใด ๆ
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