Effects of Pretreatment on Silkworm Pupae Protein Hydrolysis and Umami-taste Enhancement of Hydrolysates
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Abstract:
The effects of ultrasonic, sodium sulfite, or acidification treatment on the efficiency of silkworm pupae protein enzymatic hydrolysis were studied, and the effects of monosodium glutamate (MSG) and sodium chloride on the taste of the hydrolysate were investigated. The results showed that a low-concentration sodium sulfite treatment could significantly improve the hydrolysis of silkworm pupae protein, while acidification and ultrasonic treatments could significantly enhance the protein recovery and degree of hydrolysis. Among these, the ultrasonic treatment produced the optimal results and increased the protein recovery and degree of hydrolysis by 5% and 3% (p<0.05), respectively. All pretreatments improved the proportion of small peptides in the enzymolysis products, and low-molecular-weight (<1000 u) peptides and components with a molecular weight of 1000~3000 u accounted for more than 75% and approximately 20%, respectively. With ultrasonic pretreatment, the proportion of low-molecular-weight (<1000 u) peptides was increased from 66.44% to 77.58%. The effect of interactions between MSG and sodium chloride in the hydrolysate on its taste was examined using a simplex-centroid design. The results revealed that sodium chloride and MSG concentrations could significantly influence the umami taste of the enzymatic hydrolysate (p<0.05). When the concentrations of MSG and sodium chloride were 0.37% and 0.85%, respectively, the optimal umami-taste enhancement was achieved, and the sensory score was 7.3 points.
