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KMID : 0380619860180030204
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 3 p.204 ~ p.209
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Functional Properties of Silkworm Larvae Protein Concentrate
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Abstract
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The functional properties of defatted silkworm larvae flour and protein concentrate have been compared with those of soybean. The protein contents of soybean and silkworm larvae protein concentrate were 0.3% and 84.1%, respectively. The solubility of silkworm larvae protein concentrate was lower than that of soybean protein at various pH tested. However, silkworm larvae protein concentrate showed better fat absorption, poorer water absorption and overall higher bulk density than soybean protein. The silkworm larvae protein concentrate showed higher emulsifying capacity and stability, but showed lower foaming capacity and stability than soybean protein. Silkworm larvae protein concentrate showed highest viscosity among various protein products at all concentrations and reached the highest viscosity at 57% protein concentration. Therefore, high emulsification properties of silkworm larvae protein concentrate will be a good protein source when it is added to emulsified food.
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