| Popis: |
Tussah pupa protein is one of the high-quality insect proteins with high nutritional value and has been gradually recognised by the public, which can be used as a substitute for traditional animal-derived food proteins. But in contrast, the processing potential of it is much worse. Given this, this study took tussah silkworm chrysalis as the research object, and the isolated protein was extracted by alkali dissolution and acid precipitation and treated by ultrasonic wave (suspension concentration 9%, ultrasonic time 100 min, ultrasonic amplitude 40%), the effects of ultrasound were evaluated by determining the tussah pupa protein isolate (TPPI) functionalities and its structure changes. The results showed that compared with the untreated TPPI, the ultrasound-treated TPPI solubility significantly increased 4.57 times, water-holding capacity increased 1.06 times, emulsifying activity and emulsifying stability increased 2.10 times and 1.23 times respectively, foaming capacity as well as foaming stability increased 1.83 times and 1.05 times respectively (P |
