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http://dx.doi.org/10.5352/JLS.2010.20.11.1718

Bioactive and Chemical Properties by Silkworm (Bombyx mori L.) Powder Degradation with Kiwifruit, Papaya, Pineapple and Pear Juice  

Cha, Jae-Young (Technical Research Institute, Daesun Distilling Co., Ltd.)
Kim, Yong-Soon (Department of Agricultural Biology, National Academy of Agricultural Science, RDA)
Ahn, Hee-Young (Department of Medical Biosciences, Graduate School, Dong-A University)
Eom, Kyung-Eun (Department of Medical Biosciences, Graduate School, Dong-A University)
Heo, Su-Jin (Department of Medical Biosciences, Graduate School, Dong-A University)
Cho, Young-Su (Department of Biotechnology, Dong-A University)
Publication Information
Journal of Life Science / v.20, no.11, 2010 , pp. 1718-1724 More about this Journal
Abstract
Bioactive and chemical properties of silkworm powder (SP) degradation by fruit extract containing the proteolytic enzymes of kiwifruit, papaya, pineapple and pear were investigated. Silkworm powder was incubated with extracts from each fruit at $60^{\circ}C$ for 24 hr. Protein content was slightly higher in the SP treated with fruit extract than that in the control SP. Major minerals were K, Ca, Mg, and Zn. Major fatty acids were linolenic acid, oleic acid, and palmitic acid. When total protein patterns were analyzed by SDS-polyacrylamide gel electrophoresis (PAGE), silkworm protein was strongly degraded by the treatment of fruit extract from pineapple, papaya, and pear, but little silkworm degradation was observed in kiwifruit extract treatment. Fibriolytic activity was only detected in the SP by the fruit extract treatments from papaya and pear. DPPH radical scavenging activity was slightly stronger in the SP treated with fruit extract than that in silkworm powder. However, all these samples exhibiteda relatively low activity compared with the butylated hydroxytoluene (BHT). These results may provide the basic data for understanding the biological activities and chemical characteristics of SP treated with fruit extract for development of functional foods.
Keywords
Silkworm powder; fruit proteolytic enzymes; antioxidant activity; fibriolytic activity; functional foods;
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