Yang Jing, Zhou Shuling, Chen Yan, Jin Jiawang, Song Jiajia
School of Food Science and Engineering, Chongqing Technology and Business University, Chongqing 400067, China.
School of Food Science and Engineering, Chongqing Technology and Business University, Chongqing 400067, China.
Food Chem. 2025 May 30;475:143320. doi: 10.1016/j.foodchem.2025.143320. Epub 2025 Feb 10.
With the rising demand for sustainable proteins, edible insects such as silkworm pupae are gaining recognition for their high-quality protein and essential nutrients. Advanced technologies like high hydrostatic pressure (HHP) processing have the potential to enhance the functional properties of insect proteins. This study investigated the application of HHP to silkworm pupa protein, focusing on its effects on physicochemical properties, functional characteristics, and bioactivity. HHP treatments at 400 and 600 MPa significantly enhanced emulsifying and foaming capacities, as well as antioxidant activity. Furthermore, HHP-assisted extraction facilitated protein unfolding and increased the exposure of hydrophobic groups on the protein surface, which likely contributed to improvements in protein solubility and antioxidant function. These findings provide valuable insights into the potential of HHP to enhance the quality of edible insect proteins for food applications.
随着对可持续蛋白质需求的不断增加，家蚕蛹等可食用昆虫因其高质量的蛋白质和必需营养素而受到认可。诸如高静水压（HHP）处理等先进技术有潜力增强昆虫蛋白质的功能特性。本研究调查了HHP在家蚕蛹蛋白中的应用，重点关注其对物理化学性质、功能特性和生物活性的影响。400和600兆帕的HHP处理显著提高了乳化和起泡能力以及抗氧化活性。此外，HHP辅助提取促进了蛋白质的展开，并增加了蛋白质表面疏水基团的暴露，这可能有助于提高蛋白质的溶解性和抗氧化功能。这些发现为HHP在提高可食用昆虫蛋白用于食品应用的质量方面的潜力提供了有价值的见解。
