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Effect of Protease on the Extraction and Properties of the Protein from Silkworm pupa  

Kwon, Hyo-Jung (Department of Food Engineering Sangju National University)
Lee, Kyoung-Hwan (Department of Food Engineering Sangju National University)
Kim, Jeung-Hoan (NIP Biotech.)
Chun, Sung-Sook (Department of Food Science & Technology Yeungnam University)
Cho, Young-Je (Department of Food Engineering Sangju National University)
Cha, Won-Seup (Department of Food Engineering Sangju National University)
Publication Information
Applied Biological Chemistry / v.49, no.4, 2006 , pp. 304-308 More about this Journal
Abstract
To extract insoluble proteins from silkworm pupa meal, the meal was treated with pretense produced by Bacillus sp. JH-209. The extraction of insoluble silkworm pupa protein was enhanced at alkaline pHs ranged from 7 to 11 by treatment with the protease. The optimum extraction temperature was $40^{\circ}C$ for in soluble protein treated with pretense. The optimum protease treatment time for extraction of protein was 11 hrs and optimum amount of enzyme treated for extraction of protein was 60 Unit, respectively. The treatment of enzyme extracted more protein than ordinary extraction method without pretense. The foaming capacity, foaming stability, emulsion capacity, and emulsion stability of silkworm pupa meal protein extracted by the treatment of the enzymes increased at all pH ranges. Further more oil absorption as well as water absorption capacities of the protein extracted by the treatment of the enzymes were also increased.
Keywords
extraction; physical properties; silkworm pupa protein; protease;
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