Inclusion of reeling wastewater-derived sericin peptides in high-protein nutrition bars for antihardening and storage stability

Hongtao Zhu; Zhi-Jing Ni; Kiran Thakur; Jian-Guo Zhang; Zhong-Li Chen; Mohammad Rizwan Khan; Zhao-Jun Wei

doi:10.1016/j.foodchem.2024.139441

Inclusion of reeling wastewater-derived sericin peptides in high-protein nutrition bars for antihardening and storage stability

Food Chem. 2024 Apr 25:451:139441. doi: 10.1016/j.foodchem.2024.139441. Online ahead of print.

Authors

Hongtao Zhu¹, Zhi-Jing Ni², Kiran Thakur³, Jian-Guo Zhang⁴, Zhong-Li Chen⁵, Mohammad Rizwan Khan⁶, Zhao-Jun Wei⁷

Affiliations

¹ School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: Edi-Zhu@163.com.
² School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; Xinyuan Cocoon Silk Group Co., Ltd., Haian 226600, People's Republic of China. Electronic address: lovebear@vip.163.com.
³ School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: Kumarikiran@hfut.edu.cn.
⁴ School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: Zhangjianguo@hfut.edu.cn.
⁵ Xinyuan Cocoon Silk Group Co., Ltd., Haian 226600, People's Republic of China. Electronic address: mr_cheng123@163.com.
⁶ Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia. Electronic address: mrkhan@KSU.EDU.SA.
⁷ School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: zjwei@hfut.edu.cn.

PMID: 38678656
DOI: 10.1016/j.foodchem.2024.139441

Abstract

The utilization of agroindustrial wastes to enrich food protein resources and the exploration of their broader applications are crucial for addressing the food crisis and achieving sustainable development goals. In this study, reeling wastewater-derived sericin was hydrolyzed using papain and trypsin to prepare sericin peptide (SRP) and was used as an antihardening ingredient of high-protein nutrition bars (HPNBs). The mechanism of the antihardening effect of SRP was elucidated by investigating the content of advanced glycation end products and protein oxidation products (carbonyl and free sulfhydryl), and the molecular weight change of HPNBs during storage before and after the addition of SRP. Our results confirmed the fortification of HPNBs with SRP, which is beneficial for the promotion and expansion of sericin applications in the food industry, with positive implications for the rational utilization of protein resources and the enrichment of food protein sources.

Keywords: Antiglycation; Antihardening; High-protein nutrition bars; Protein aggregation; Sericin.