Journal of Food, Agriculture and Environment

Optimization of antioxidant peptide production in the hydrolysis of silkworm (Bombyx mori L.) pupa protein using response surface methodology

Author(s):

Rongling Yang ¹, Xiangjie Zhao ^1,2 *, Zheshi Kuang ¹, Mingqiang Ye ¹, Guoqing Luo ¹, Gengsheng Xiao ¹, Sentai Liao ¹, Lin Li ², Zhiyong Xiong ²

Recieved Date: 2012-09-23, Accepted Date: 2013-01-30

Abstract:

Silkworm (Bombyx mori L.), one of the main byproduct of the silk reeling industry, was used to feed animals directly for a long time. Meanwhile, it was treated as nutrient food owing to its high protein content and functional gradients, as some scientists reported that hydrolysis of protein could convert a high molecular weight protein into short chain peptides or even free amino acids, which were endowed physico-chemical characters and antioxidant activities distinguished from the original proteins, which makes the silkworm pupa more easily be absorbed and digested by human beings or animals. However, little information is available for the hydrolysis of silkworm pupa protein. This paper showed that the silkworm pupal protein could be hydrolyzed by several proteases, and through optimizing the hydrolysis technology, the hydrolytes displayed a certain degree of antioxidant activity, which can be used to produce potential functional food. Silkworm pupa hydrolysates were prepared from silkworm filature by-products, using six commercial enzymes. The alcalase hydrolysates were found to have the highest degree of hydrolysis and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging capacity. The degree of hydrolysis and DPPH radical-scavenging capacity has the similar tendency, which indicated that in order to obtain high DPPH radical-scavenging capacity hydrolysates a high degree of hydrolysis of the sample is needed. Response surface methodology was used to optimize the hydrolysis conditions. The optimal enzyme-to-substrate ratio, pH and temperature were 7.38‰, 7.97 and 60°C, respectively. Under the optimal conditions, the maximum DPPH radical-scavenging activity was 66.1%. In the present study, optimizing the hydrolysation of silkworm pupa protein to produce antioxidant peptide is quite important, which made the silkworm pupa protein a natural functional food ingredient with antioxidant activity. 

Keywords:

Antioxidant peptide, silkworm (Bombyx mori L.) pupa protein, response surface methodology, DPPH radical-scavenging capacity, Alcalase

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 1
Category: Environment
Pages: 952-956

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