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    Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification
    (2020-02-01)
    Indriani, Sylvia
    ;
    Bin Ab Karim, Muhammad Shahrim
    ;
    Nalinanon, Sitthipong
    ;
    Karnjanapratum, Supatra
    Protein-enriched brown rice flours were developed by fortification of defatted Bombay locust powder (BL) at different levels (10, 20, 30%). The physicochemical characteristics of the mixed flours were then investigated. The application of resulting mixed flour on preparing protein-enriched cake was also studied. The chemical composition, water activity, color as well as rheological property of the resulting mixed flours were varied at different levels of BL added. The protein content of resulting mixed flours was effectively improved, especially at 30% replacement provided almost 4-fold increased (11–42%), compared with control (BRF without BL fortification) (p ≤ 0.05). Protein-enriched cakes prepared using the mixed flours, showed the differences in their physicochemical properties, texture profiles, chemical composition and sensory characteristics, which were influenced by BL fortification level. The 20% replacement of brown rice flour by BL (20-MF) provided a protein-enriched cake (20.8% of protein) with liking score ranged from 7.0 to 7.4 for all attributes tested, indicating the good acceptability. Scanning electron microscopy (SEM) of the 20-MF cake revealed that it had a denser structure with the less porosity than the control. Therefore, BL might be a promising alternative protein source for developing protein-enriched flour and baked product, particularly cakes.
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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 <sup>•</sup> , ABTS <sup>•+</sup> 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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