本文以碱溶酸沉提取的蚕蛹蛋白为原材料，采用GC-MS比较了烘干与冻干两种蚕蛹蛋白挥发性成分，同时研究了热处理温度及时间，不同处理方式对蚕蛹蛋白体外消化率的影响。试验结果表明：从烘干蚕蛹蛋白和冻干蚕蛹蛋白中分别鉴定出26种和35种挥发性化合物，蚕蛹蛋白中挥发性物质主要为醛类化合物，而其臭味主要来源于醇类化合物和硫化物，且含量较少，亦与部分醛类化合物有关；热处理可显著提高蚕蛹蛋白体外消化率（p<0.05），不同处理方式下蚕蛹蛋白体外消化率高低依次为辐照（10 kGy）>蒸煮（100 ℃，1 h）>微波（700 W，3 min）>蒸煮（100 ℃，20 min）>干热（130 ℃，1 h）>未处理，热处理60 min后，蚕蛹蛋白胰蛋白酶抑制因子活性值（TIA）仅为14.52%，胰蛋白酶被抑制百分比下降到38.37%。

Silkworm pupae proteins were obtained by alkali extraction and acid precipitation procedure. Subsequently, the obtained protein dispersions were either oven-dried or freeze-dried to yield protein powders, and the volatile components of them were compared by gas chromatography–mass spectrometry (GC-MS). Additionally, effects of heat-treatmetent temperatures and/or durations as well as processing conditions on in vitro digestibility of silkworm pupae proteins were studied as well. The results showed that 26 and 35 volatile compounds were identified from oven-dried and freeze-dried silkworm pupae proteins, respectively. The main volatile compounds in silkworm pupae proteins were identified as aldehydes, while the foul smell was caused by low concentrations of alcohols and sulfides and in part by aldehydes. Heat treatment significantly improved the in vitro digestibility of silkworm pupae protein (p < 0.05), in the following order: irradiation (10 kGy) > boiling (100°C, 1 h) > microwave (700 w, 3 min) > boiling (100 ℃, 20 min) > dry heat (130 ℃, 1 h) > untreated. After heating for 60 min, trypsin inhibitor activity of silkworm pupae proteins was 14.52%, and the trypsin inhibition rate was decreased to 38.37%.

省级现代农业粮棉油生产发展专项资金（鄂财农发[2012]138号）