Use of Rheology as a Tool for Interfacial Characterisation of Silkworm Pupae (Bombyx mori) Protein Concentrate Adsorbed at A/W Interface

Abstract

The use of insect proteins for food applications has been boost by the current preferences of consumers who prefer healthier diets. Although Silkworm (SLW) pupae (Bombyx mori) has been used in food products, their use is not widespread in western countries. Interfacial properties of silkworm pupae (Bombyx mori) protein concentrate were studied at two pH values (2.0 and 8.0). The analysis of the protein adsorbed at A/W interface was carried out using dilatational and interfacial shear measurements. Dilatational measurements were carried out using a pendant droplet tensiometer (Tracker, Teclis Scientific), whereas interfacial shear measurements relied on a rheometer (DHR-3, TA Instruments). Results obtained confirmed the suitability of SLW protein to stabilize the interface. Moreover, at pH 8.0 proteins were adsorbed faster at the A/W interface, whereas the rheological response at pH 2.0 exhibited higher viscoelastic moduli and lower frequency-dependence.