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Chemical and biological evaluation of silk worm chrysalid protein
Author(s) -
Lin ShaoWen,
Njaa Leif R.,
Eggum Bjørn O.,
Shen HsuehYuan
Publication year - 1983
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740340819
Subject(s) - hydrogen peroxide , chemistry , food science , amino acid , silk , raw material , extraction (chemistry) , taste , biochemistry , organic chemistry , materials science , composite material
Dried and defatted, water extracted and hydrogen peroxide treated silk worm chrysalides (SWC) were analysed for gross composition as well as for energy, fatty acids and amino acids. The amino acid analyses showed well‐balanced amino acid patterns. Water extraction and hydrogen peroxide treatment improved odour, taste and colour of the product. Tests with rats showed that raw and water extracted SWC were well utilised whereas hydrogen peroxide treated SWC showed reduced protein utilisation. It is concluded that the water extracted SWC is better suited for eventual use as a food component than the hydrogen peroxide treated SWC.