Inclusion of reeling wastewater-derived sericin peptides in high-protein nutrition bars for antihardening and storage stability.

Autor: Zhu H; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: Edi-Zhu@163.com., Ni ZJ; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; Xinyuan Cocoon Silk Group Co., Ltd., Haian 226600, People's Republic of China. Electronic address: lovebear@vip.163.com., Thakur K; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: Kumarikiran@hfut.edu.cn., Zhang JG; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: Zhangjianguo@hfut.edu.cn., Chen ZL; Xinyuan Cocoon Silk Group Co., Ltd., Haian 226600, People's Republic of China. Electronic address: mr_cheng123@163.com., Khan MR; Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia. Electronic address: mrkhan@KSU.EDU.SA., Wei ZJ; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: zjwei@hfut.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Sep 01; Vol. 451, pp. 139441. Date of Electronic Publication: 2024 Apr 25.
DOI: 10.1016/j.foodchem.2024.139441
Abstrakt: The utilization of agroindustrial wastes to enrich food protein resources and the exploration of their broader applications are crucial for addressing the food crisis and achieving sustainable development goals. In this study, reeling wastewater-derived sericin was hydrolyzed using papain and trypsin to prepare sericin peptide (SRP) and was used as an antihardening ingredient of high-protein nutrition bars (HPNBs). The mechanism of the antihardening effect of SRP was elucidated by investigating the content of advanced glycation end products and protein oxidation products (carbonyl and free sulfhydryl), and the molecular weight change of HPNBs during storage before and after the addition of SRP. Our results confirmed the fortification of HPNBs with SRP, which is beneficial for the promotion and expansion of sericin applications in the food industry, with positive implications for the rational utilization of protein resources and the enrichment of food protein sources.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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