Effect of heat, enzymatic hydrolysis and acid-alkali treatment on the allergenicity of silkworm pupa protein extract. (1st May 2021)

• Record Type: Journal Article
• Authors: He, Weiyi; He, Kan; Sun, Fan; Mu, Lixia; Liao, Sentai; Li, Qingrong; Yi, Jiang; Liu, Zhigang; Wu, Xuli
• Is Part Of: Food chemistry. Volume 343(2021)
• Publication Date: 2021-05-01
• Subjects: Silkworm pupae -- Allergenicity -- Heat treatment -- Enzymatic hydrolysis -- Digestion -- Acid-alkali treatment; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128461
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Heating can decrease the allergenicity of SPPE. Pepsin had a stronger digestive effect on SPPE than trypsin. The allergenicity of SPPE was reduced after acid treatment depending on pH. Heat-, enzyme- and acid-alkali–resistant allergens of SPPE were at 25 to 33 kDa. Abstract: 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 °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 pepsin- and 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-, enzyme- and acid-alkali–resistant allergens at 25 to 33 kDa SPPE. This study can help in the development of methods to prepare silkworm pupa protein.