Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze–thaw-assisted methods
<jats:title>Abstract</jats:title><jats:sec><jats:title>BACKGROUND</jats:title><jats:p>Silkworm protein applications are limited in the food industry because of their low emulsifying and foaming properties. This study investigated the effect of ultrasound‐assisted...
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| Format: | Article |
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John Wiley and Sons
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/105743/ |
| _version_ | 1848864595800752128 |
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| author | Phuangjit, Uraiwun Klinkesorn, Utai Tan, Chin Ping Katekhong, Wattinee |
| author_facet | Phuangjit, Uraiwun Klinkesorn, Utai Tan, Chin Ping Katekhong, Wattinee |
| author_sort | Phuangjit, Uraiwun |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | <jats:title>Abstract</jats:title><jats:sec><jats:title>BACKGROUND</jats:title><jats:p>Silkworm protein applications are limited in the food industry because of their low emulsifying and foaming properties. This study investigated the effect of ultrasound‐assisted extraction (UAE) for <jats:bold>15</jats:bold> and 30 min, microwave‐assisted extraction (MAE) for <jats:bold>1</jats:bold> and <jats:bold>2</jats:bold> min, and freeze–thaw‐assisted extraction (FTAE) for <jats:bold>one</jats:bold> and <jats:bold>three</jats:bold> cycles on the yield, extraction efficiency, functional properties, and antioxidant activities of proteins from silkworm pupae. Relationships of protein structure and functionality were also examined.</jats:p></jats:sec><jats:sec><jats:title>RESULTS</jats:title><jats:p>UAE for 15 and 30 min and MAE for 1 and 2 min significantly increased protein yield and extraction efficiency compared to the control. Both UAE and MAE processes, especially MAE for 2 min, greatly improved the emulsifying and foaming properties of extracted proteins. FTAE one and three cycles did not increase the protein yield and extraction efficiency but showed enhanced functional properties, especially foaming. All samples showed changes in protein structure, such as increased exposed sulfhydryl (SH) contents, denaturation temperatures, and enthalpy. Only MAE samples had low‐molecular‐weight proteins based on sodium dodecyl sulfate–polyacrylamide gel electrophoresis. UAE and FTAE samples had significantly higher antioxidant activities, while the MAE process showed the opposite.</jats:p></jats:sec><jats:sec><jats:title>CONCLUSION</jats:title><jats:p>UAE and MAE processes improved the yield and functionality of extracted silkworm proteins, while MAE negatively impacted protein antioxidant activities. © 2023 Society of Chemical Industry.</jats:p></jats:sec> |
| first_indexed | 2025-11-15T13:51:19Z |
| format | Article |
| id | upm-105743 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:51:19Z |
| publishDate | 2023 |
| publisher | John Wiley and Sons |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1057432024-05-31T07:34:45Z http://psasir.upm.edu.my/id/eprint/105743/ Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze–thaw-assisted methods Phuangjit, Uraiwun Klinkesorn, Utai Tan, Chin Ping Katekhong, Wattinee <jats:title>Abstract</jats:title><jats:sec><jats:title>BACKGROUND</jats:title><jats:p>Silkworm protein applications are limited in the food industry because of their low emulsifying and foaming properties. This study investigated the effect of ultrasound‐assisted extraction (UAE) for <jats:bold>15</jats:bold> and 30 min, microwave‐assisted extraction (MAE) for <jats:bold>1</jats:bold> and <jats:bold>2</jats:bold> min, and freeze–thaw‐assisted extraction (FTAE) for <jats:bold>one</jats:bold> and <jats:bold>three</jats:bold> cycles on the yield, extraction efficiency, functional properties, and antioxidant activities of proteins from silkworm pupae. Relationships of protein structure and functionality were also examined.</jats:p></jats:sec><jats:sec><jats:title>RESULTS</jats:title><jats:p>UAE for 15 and 30 min and MAE for 1 and 2 min significantly increased protein yield and extraction efficiency compared to the control. Both UAE and MAE processes, especially MAE for 2 min, greatly improved the emulsifying and foaming properties of extracted proteins. FTAE one and three cycles did not increase the protein yield and extraction efficiency but showed enhanced functional properties, especially foaming. All samples showed changes in protein structure, such as increased exposed sulfhydryl (SH) contents, denaturation temperatures, and enthalpy. Only MAE samples had low‐molecular‐weight proteins based on sodium dodecyl sulfate–polyacrylamide gel electrophoresis. UAE and FTAE samples had significantly higher antioxidant activities, while the MAE process showed the opposite.</jats:p></jats:sec><jats:sec><jats:title>CONCLUSION</jats:title><jats:p>UAE and MAE processes improved the yield and functionality of extracted silkworm proteins, while MAE negatively impacted protein antioxidant activities. © 2023 Society of Chemical Industry.</jats:p></jats:sec> John Wiley and Sons 2023 Article PeerReviewed Phuangjit, Uraiwun and Klinkesorn, Utai and Tan, Chin Ping and Katekhong, Wattinee (2023) Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze–thaw-assisted methods. Journal of the Science of Food and Agriculture, 104 (1). pp. 383-390. ISSN 0022-5142 https://onlinelibrary.wiley.com/doi/10.1002/jsfa.12929 10.1002/jsfa.12929 |
| spellingShingle | Phuangjit, Uraiwun Klinkesorn, Utai Tan, Chin Ping Katekhong, Wattinee Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze–thaw-assisted methods |
| title | Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze–thaw-assisted methods |
| title_full | Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze–thaw-assisted methods |
| title_fullStr | Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze–thaw-assisted methods |
| title_full_unstemmed | Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze–thaw-assisted methods |
| title_short | Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze–thaw-assisted methods |
| title_sort | enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze–thaw-assisted methods |
| url | http://psasir.upm.edu.my/id/eprint/105743/ http://psasir.upm.edu.my/id/eprint/105743/ http://psasir.upm.edu.my/id/eprint/105743/ |