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Characterization, functionality and antioxidant activity of water-soluble proteins extracted from bombyx mori linn.
(2018-05-01)
Chatsuwan, Niphattha
;
Puechkamut, Yuporn
;
Pinsirodom, Praphan
The yield of water-soluble protein extracted from silkworm pupae, Bombyx mori Linn. (WSPB) was 3.96% by wet weight basis. The major amino acids found in WSPB were glutamic acid, which was the most abundant, followed by histidine, phenylalanine and glycine in that order. The electrophoretic study revealed that proteins with MW of 37, 64 and 75 kDa were the major protein components in WSPB. Based on FTIR analysis, WSPB remained its structural integrity. The surface hydrophobicity, free and total sulfhydryl group contents were 3.52, 22.17 µmol/g and 23.08 µmol/g, respectively. WSPB was highly solubilized in the pH range of 5-11. WSPB exhibited poor emulsifying properties and foaming capacity but the foam stability was comparable to bovine serum albumin (BSA). WSPB had high antioxidant potential, based on DPPH • , ABTS •+ and FRAP assay. Therefore, protein from silkworm pupae is a potential source of antioxidant and can be served as an ingredient in processed foods to enhance its desired functionality and nutritional value.
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Characteristics, Functional Properties, and Antioxidant Activities of Water-Soluble Proteins Extracted from Grasshoppers, Patanga succincta and Chondracris roseapbrunner
(2018-01-01)
Chatsuwan, Niphattha
;
Nalinanon, Sitthipong
;
Puechkamut, Yuporn
;
Lamsal, Buddhi P.
;
Pinsirodom, Praphan
Water-soluble proteins extracted from two species of grasshoppers, Patanga succincta (WSPP) and Chondracris roseapbrunner (WSPC), were characterized as well as their functional properties and antioxidant activities were investigated. The extraction yield, on a wet weight basis, was 7.35% and 7.46% for WSPP and WSPC, respectively. The most abundant amino acid in both proteins was glutamic acid, followed by aspartic, alanine, and leucine, in that order. The electrophoretic study revealed that proteins with MW of 29, 42, 50, 69, and 146 kDa were the major protein components in WSPP and WSPC. FTIR analysis showed that those proteins remained their structural integrity. The surface hydrophobicity at pH 7 of WSPC was higher than WSPP, but the sulfhydryl group content did not show significant difference between the proteins from two species. Both grasshopper proteins were mostly soluble in strong acidic and alkaline aqueous solutions with a minimum value at pH 4. Those proteins exhibited poor emulsifying properties and foaming capacity, but they had greater foaming stability compared with bovine serum albumin (BSA) (p<0.05). WSPC showed greater DPPH• and ABTS•+ scavenging activities and ferric-reducing antioxidant power (FRAP) than did WSPP (p<0.05). Therefore, based on characteristics and functional properties, water-soluble proteins from both edible grasshoppers can be used as an ingredient in food applications.
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Characteristics of proteins from fresh and dried residues of soy milk production
(2012-12-01)
Puechkamut, Yuporn
;
Panyathitipong, Woralak
Fresh soy milk residue (okara) received from a soy milk factory was dried at 60 °C to obtain dried okara. Proteins were extracted from fresh and dried okara at pH 9 and 80 °C. The results found that the greatest recovery of extracted protein from fresh okara was achieved with an extraction time of 2 h. The surface hydrophobicity of the protein extracted from dried okara was higher than that of fresh okara. The sodium dodecyl sulfate (SDS) patterns determined by polyacrylamide gel electrophoresis (PAGE) of okara protein isolates were similar to that of commercial soy protein. The okara protein isolates seemed to have better functionality in their emulsion stability, foam capacity and fat absorption capacity compared to commercial soy protein but not in water absorption capacity. There were no signifi cant differences in the functional properties among proteins extracted from fresh and dried okara. The essential amino acid contents of okara protein isolate were comparable to those of the FAO scoring pattern with the exception of valine, tyrosine and sulfur-containing amino acids.
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Effect of tofu powder and carrageenan on functionality and physical characteristics of surimi emulsion gel
(2010-07-01)
Panyathitipong, Woralak
;
Puechkamut, Yuporn
The effect of tofu powder and carrageenan on the functionality, textural parameters and microstructure of surimi emulsion gel were studied. Tofu powder (20,40, 60 and 80%) was used as a replacement for surimi as a pre-emulsion in the formulation of the emulsion gel. The tofu powder increased the emulsion stability, water holding capacity (WHC) and hardness of the gels. Microstructural observation supported the texture profile analysis (TPA) and functionality results. Evaluation was carried out on the addition of carrageenan at various concentrations (0.25,0.5 and 0.75%) to the gel that replaced 80% of the surimi with tofu powder. Increasing carrageenan also improved the stability of the emulsion, WHC and hardness of the gels. Microstructural observation showed that the addition of carrageenan resulted in a smoother and more compact gel network.

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