Characteristics of Enzymolysis of Silkworm Pupa Protein After Tri-frequency Ultrasonic Pretreatment: Kinetics, Thermodynamics, Structure and Antioxidant Changes

Overview

Journal Front Bioeng Biotechnol

Date 2023 Jul 10

PMID 37425356

Authors

Shuangmei Ge

Chunyan He

Yichen Duan

Xiaotao Zhou

Jialong Lei

Xiangyun Tong

Libing Wang

Qiongying Wu

Junqiang Jia

Affiliations

Soon will be listed here.

Abstract

As a by-product of the sericulture industry, the utilization rate of silkworm pupa resources is currently not high. Proteins are converted into bioactive peptides through enzymatic hydrolysis. Not only can it solve the utilization problem, but it also creates more valuable nutritional additives. Silkworm pupa protein (SPP) was pretreated with tri-frequency ultrasonic (22/28/40 kHz). Effects of ultrasonic pretreatment on enzymolysis kinetics, enzymolysis thermodynamics, hydrolysate structure as well as hydrolysate antioxidant of SPP were investigated. Ultrasonic pretreatment significantly increased the hydrolysis efficiency, showing a 6.369% decrease in and a 16.746% increase in after ultrasonic action ( < 0.05). The SPP enzymolysis reaction followed a second-order rate kinetics model. Evaluation of enzymolysis thermodynamics revealed that Ultrasonic pretreatment markedly enhanced the SPP enzymolysis, leading to a 21.943% decrease in . Besides, Ultrasonic pretreatment significantly increased SPP hydrolysate's surface hydrophobicity, thermal stability, crystallinity, and antioxidant activities (DPPH radical scavenging activity, Fe chelation ability, and reducing power). This study indicated that tri-frequency ultrasonic pretreatment could be an efficient approach to enhancing the enzymolysis and improving the functional properties of SPP. Therefore, tri-frequency ultrasound technology can be applied industrially to enhance enzyme reaction process.

Citing Articles

Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters.

Qian J, Chen D, Zhang Y, Gao X, Xu L, Guan G Foods. 2023; 12(21).

PMID: 37959146 PMC: 10647539. DOI: 10.3390/foods12214027.

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