Ionic liquid extraction of silkworm pupa protein and its biological characteristics

Zeng, Qing‐Lei; Zhang, Ning; Zhang, Yue-Yue; Xin, Xiangdong; Attaribo, Thomas; Shao, Ying; Tang, Liumei; Zhang, Ran; Lee, Kwang-Sik; Jin, Byung Rae; Gui, Zhongzheng

doi:10.1016/j.aspen.2021.01.014

Cited by 13 publications

(4 citation statements)

References 28 publications

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“…Consequently, more protein molecules can absorb and diffuse at the air–water interface, increasing their FC. Other researchers have also reported similar findings, which align with the results of this study (Zeng et al., 2021; Zhang et al., 2021). Furthermore, applying UA‐IL treatment resulted in enhanced FS, although the effect was comparable to that of a single ultrasound treatment (Zhang et al., 2022).…”

Section: Effect Of Ua‐ils On the Functional Properties Of Proteinsupporting

confidence: 92%

“…Similar findings have been reported by Zeng et al. (2021), who demonstrated that choline hydroxide (CH‐IL) facilitates the extensive disruption of disulfide bonds, thereby exposing more sulfhydryl groups. Furthermore, hydrophobic interactions play a pivotal role in maintaining the protein tertiary structure, as they are influenced by the hydrophobicity generated by hydrophobic groups on the protein surface (Chen et al., 2022).…”

Section: Effect Of Ultrasound‐assisted Ionic Liquids On the Physicoch...supporting

confidence: 88%

“…These factors collectively determine the protein's effectiveness in creating and sustaining foams in different food applications. UA‐IL treatment can promote the unfolding of protein structure and expose some hydrophobic groups originally hidden within the protein (Zeng et al., 2021; Zhang et al., 2021). As a result, it can induce various changes in the foaming properties of the protein.…”

Section: Effect Of Ua‐ils On the Functional Properties Of Proteinmentioning

confidence: 99%

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How does ultrasound‐assisted ionic liquid treatment affect protein? A comprehensive review of their potential mechanisms, safety evaluation, and physicochemical and functional properties

Zhang,

Boateng,

2023

Comp Rev Food Sci Food Safe

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Proteins are essential to human health with enormous food applications. Despite their advantages, plant and animal proteins often exhibit limited molecular flexibility and poor solubility due to hydrogen bonds, hydrophobic interactions, and ionic interactions within their molecular structures. Thus, there is an urgent need to modify the rigid structure of proteins to enhance their stability and functional properties. Ultrasound‐assisted ionic liquid (UA‐IL) treatment for developing compound modification and producing proteins with excellent functional properties has received interest. However, no review specifically addresses the interactions between UA‐ILs and proteins. Hence, this review focused on recent research advancements concerning the effects and potential reaction mechanisms of UA‐ILs on the physicochemical properties (including particle size; primary, secondary, and tertiary structure; and surface morphology) as well as the functionality (such as solubility, emulsifying properties, and foaming ability) of proteins. Moreover, the safety evaluation of modified proteins was also discussed from various perspectives, such as acute and chronic toxicity, genotoxicity, cytotoxicity, and environmental and microbial toxicity. This review demonstrated that UA‐IL treatment‐induced protein structural changes significantly impact the functional characteristics of proteins. This treatment approach efficiently promotes protein structure stretching and spatial rearrangement through cavitation, thermal effects, and ionic interactions. As a result, the functional properties of modified proteins exhibited an obvious enhancement, thereby bringing more opportunities to utilize modified protein products in the food industry. Potential future directions for protein modification using UA‐ILs were also proposed.

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Section: Effect Of Ua‐ils On the Functional Properties Of Proteinsupporting

confidence: 92%

Section: Effect Of Ultrasound‐assisted Ionic Liquids On the Physicoch...supporting

confidence: 88%

Section: Effect Of Ua‐ils On the Functional Properties Of Proteinmentioning

confidence: 99%

See 1 more Smart Citation

How does ultrasound‐assisted ionic liquid treatment affect protein? A comprehensive review of their potential mechanisms, safety evaluation, and physicochemical and functional properties

Zhang,

Boateng,

2023

Comp Rev Food Sci Food Safe

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“…(Li et al, 2019). The protein content of silkworm pupa is high (48%-60%), consisting of 18 amino acids, with 8 essential ones accounting for 42% of the total amino acid content (Zeng et al, 2021). Therefore, it is necessary to study the nutritional value of silkworm pupa protein (SPP) extracted as a by-product.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of enzymolysis of silkworm pupa protein after tri-frequency ultrasonic pretreatment: kinetics, thermodynamics, structure and antioxidant changes

Duan

et al. 2023

Front. Bioeng. Biotechnol.

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As a by-product of the sericulture industry, the utilization rate of silkworm pupa resources is currently not high. Proteins are converted into bioactive peptides through enzymatic hydrolysis. Not only can it solve the utilization problem, but it also creates more valuable nutritional additives. Silkworm pupa protein (SPP) was pretreated with tri-frequency ultrasonic (22/28/40 kHz). Effects of ultrasonic pretreatment on enzymolysis kinetics, enzymolysis thermodynamics, hydrolysate structure as well as hydrolysate antioxidant of SPP were investigated. Ultrasonic pretreatment significantly increased the hydrolysis efficiency, showing a 6.369% decrease in km and a 16.746% increase in kA after ultrasonic action (p < 0.05). The SPP enzymolysis reaction followed a second-order rate kinetics model. Evaluation of enzymolysis thermodynamics revealed that Ultrasonic pretreatment markedly enhanced the SPP enzymolysis, leading to a 21.943% decrease in Ea. Besides, Ultrasonic pretreatment significantly increased SPP hydrolysate’s surface hydrophobicity, thermal stability, crystallinity, and antioxidant activities (DPPH radical scavenging activity, Fe2+ chelation ability, and reducing power). This study indicated that tri-frequency ultrasonic pretreatment could be an efficient approach to enhancing the enzymolysis and improving the functional properties of SPP. Therefore, tri-frequency ultrasound technology can be applied industrially to enhance enzyme reaction process.

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A comprehensive review on the multifaceted applications of mulberry silkworm pupae: A sustainable resource

Beniwal,

Mahapatara,

Das

et al. 2024

Journal of Asia-Pacific Entomology

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Ionic liquid extraction of silkworm pupa protein and its biological characteristics

Cited by 13 publications

References 28 publications

How does ultrasound‐assisted ionic liquid treatment affect protein? A comprehensive review of their potential mechanisms, safety evaluation, and physicochemical and functional properties

How does ultrasound‐assisted ionic liquid treatment affect protein? A comprehensive review of their potential mechanisms, safety evaluation, and physicochemical and functional properties

Characteristics of enzymolysis of silkworm pupa protein after tri-frequency ultrasonic pretreatment: kinetics, thermodynamics, structure and antioxidant changes

A comprehensive review on the multifaceted applications of mulberry silkworm pupae: A sustainable resource

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