Show simple item record

Article

dc.creatorFélix Ángel, Manueles
dc.creatorBascón, Carmenes
dc.creatorCermeño, Maríaes
dc.creatorFitzgerald, Richard Jes
dc.creatorFuente Feria, Julia de laes
dc.creatorCarrera Sánchez, Cecilioes
dc.date.accessioned2020-07-10T07:56:37Z
dc.date.available2020-07-10T07:56:37Z
dc.date.issued2020
dc.identifier.citationFélix Ángel, M., Bascón, C., Cermeño, M., Fitzgerald, R.J., Fuente Feria, J.d.l. y Carrera Sánchez, C. (2020). Interfacial/foaming properties and antioxidant activity of a silkworm (Bombyx mori) pupae protein concentrate. Food Hydrocolloids, 103 (June), 105645-.
dc.identifier.issn0268-005Xes
dc.identifier.issn1873-7137es
dc.identifier.urihttps://hdl.handle.net/11441/99178
dc.description.abstractThe current consumer demand for healthier diets, the growing interest in the search for new sources of protein, and the desire to reduce the negative effects on the environment have increased interest in the study of insect proteins. The present study focused on the technofunctional characteristics (interfacial and foaming properties) and the in-vitro antioxidant activity of a protein concentrate obtained from silkworm (Bombyx mori) pupae (SPC). The isoelectric point of the SPC was close to pH 4.0–5.0 as determined by protein solubility and z potential analysis. Given that the SPC had solubilities of ~50% and z potentials of ~20 mV at pH 2.0 and 8.0, it was decided to further study SPC properties at these pH values. The supernatant obtained after adjustment of SPC to pH 8.0 showed higher (p < 0.05) antioxidant activity than that at pH 2.0 when analysed by the ferric reducing antioxidant power (FRAP) assay (168.0 ± 3.0 V. 43.5 ± 8.1 μmol Trolox Eq. ·g−1 protein). However, no significant differences in antioxidant activity were found between pH 2.0 and 8.0 when using the oxygen radical absorbance capacity (ORAC) assay (1826.0 ± 131.9 vs. 1659.2 ± 46.8 μmol Trolox Eq. g−1 protein). The interfacial properties of SPC were determined at pH 2.0 and 8.0 during protein adsorption and after reaching the pseudo equilibrium state by means of dilatational and interfacial shear rheology following by foaming capacity and stability analyses. Faster adsorption kinetic values were obtained at pH 8 ( Vs. at pH 2.0). However, lower kinetic values at pH 2.0 increased the elastic behaviour of the viscoelastic interfacial film formed (E's ⁓ 30 mN/m at pH 2.0 V. E's ⁓ 20 mN/m at pH 8.0), which can be related with the higher protein sizes found at pH 2.0. These rearrangements of the SPC components appeared to increase its foaming capacity, whereas the foaming capacity of SPC adjusted to pH 8.0 was minimal.es
dc.description.sponsorshipUniversity of Seville for the VPPI-US grant (Ref.-II.5)es
dc.description.sponsorshipMinisterio de Ciencia, Innovación y Universidades (España) / FEDER RTI2018-097100-B-C21es
dc.formatapplication/pdfes
dc.format.extent51 p.es
dc.language.isoenges
dc.publisherElsevieres
dc.relation.ispartofFood Hydrocolloids, 103 (June), 105645-.
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectBioactivityes
dc.subjectInterfacial shear rheologyes
dc.subjectDilatational measurementses
dc.subjectProtein adsorptiones
dc.titleInterfacial/foaming properties and antioxidant activity of a silkworm (Bombyx mori) pupae protein concentratees
dc.typeinfo:eu-repo/semantics/articlees
dc.type.versioninfo:eu-repo/semantics/submittedVersiones
dc.rights.accessrightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Ingeniería Químicaes
dc.relation.projectIDVPPI-US grant (Ref.-II.5)es
dc.relation.projectIDRTI2018-097100-B-C21es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/abs/pii/S0268005X19322441?via%3Dihubes
dc.identifier.doi10.1016/j.foodhyd.2020.105645es
dc.contributor.groupUniversidad de Sevilla. TEP229: Tecnología y Diseño de Productos Multicomponenteses
dc.contributor.groupUniversidad de Sevilla. AGR211: Ciencia y Tecnología de Sistemas Dispersoses
idus.validador.notaAwared as a best scientific publication of the month of June 2020 in Escuela Politécnica Superior, Universidad de Sevilla. Mejor artículo de junio 2020 en Escuela Politécnica Superior, Universidad de Sevilla.es
dc.journaltitleFood Hydrocolloidses
dc.publication.volumen103es
dc.publication.issueJunees
dc.publication.initialPage105645es

FilesSizeFormatViewDescription
FH_felix-angel_2020_interfacia ...9.131MbIcon   [PDF] View/Open  

This item appears in the following collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Except where otherwise noted, this item's license is described as: Attribution-NonCommercial-NoDerivatives 4.0 Internacional