Journal
FOOD CHEMISTRY
Volume 343, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128461
Keywords
Silkworm pupae; Allergenicity; Heat treatment; Enzymatic hydrolysis; Digestion; Acid-alkali treatment
Funding
- Research Funding for Key-Area Research and Development Program of Guangdong Province [2019B020213001]
- Innovation Project of Universities in Guangdong Province [2018KTSCX192]
- Medical Technological Research Funding of Guangdong Province [B2018041]
- Research Funding of Shenzhen [JCYJ20170818143841444, JCYJ201803053000708]
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Heat, enzymatic hydrolysis, and acid-alkali treatment can significantly decrease the allergenicity of silkworm pupa protein extract.
Silkworm pupae are edible insects with high-quality nutrition in many Asian countries, but consumption of silkworm pupae can cause severe IgE-mediated allergic disease. The aim of this study was to investigate the effect of heat, enzymatic hydrolysis and acid-alkali treatment on the allergenicity of silkworm pupa protein extract (SPPE). Heating reduced the allergenicity of SPPE when the temperature was higher than 60 degrees C. Spectroscopy studies suggested an unfolded conformation of SPPE with heating, dependent on temperature and time. Enzymatic hydrolysis revealed that SPPE at 25 to 33 kDa contained pepsinand trypsin-resistant allergens. The results of acid-alkali treatment suggested that low pH can promote hydrolysis of SPPE and decrease its allergenicity. Thus, heat, enzymatic hydrolysis and acid-alkali treatment can significantly decrease the allergenicity of SPPE, with heat-, enzymeand acid-alkali-resistant allergens at 25 to 33 kDa SPPE. This study can help in the development of methods to prepare silkworm pupa protein.
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