Anti-hardening effect and mechanism of silkworm sericin peptide in high protein nutrition bars during early storage.

Food Chem

School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, People's Republic of China. Electronic address:

Published: May 2023

Hardening presents an inevitable challenge during the storage of high protein nutrition bars. Sericin peptide is the product of hydrolysis of sericin, a protein from the silkworm cocoon. Here in, the effects of sericin peptide addition on the hardening of high protein nutrition bars during 72 h of storage were investigated. The addition of sericin peptide to high protein nutrition bars reduced the hardening of the sample during the early storage, The main mechanism was to improve the mobility of water and small hydrophilic molecules, which slowed down the phase separation. As well, after sericin peptide addition, the ζ- potential, the content of secondary structure, and the surface hydrophobicity of the samples were also changed, which prevented the self-aggregation of proteins. These results indicate that SRP can be used as a promising anti-hardening ingredient in the food industry to improve the texture of food products.

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Source
http://dx.doi.org/10.1016/j.foodchem.2022.135168DOI Listing

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