Optimization of Ultrasound-Assisted Extraction Process for Silkworm (Antheraea pernyi) Pupae Protein and Its Impact on Functional and Structural Characteristics of Protein

/g), emulsification stability (21.95%), gel water holding capacity (11.5%), gel hardness (1.02 N), and gel elasticity (0.49 mm). In addition, the adsorption ability of SPP for 2-octanone and aldehyde was enhanced after ultrasonic treatment. Furthermore, the absorption intensity and maximum wavelength of the SPP fluorescence spectrum extracted via ultrasonic treatment were enhanced, along with the increased surface hydrophobicity and more stable secondary structure which contributed to promoting the functional properties of SPP, proven by Pearson correlation analysis. This study provides a theoretical basis for the further utilization of SPP in the food industry.