Evaluation of Ultrasound and Enzymatic Modified Silkworm Pupae Protein as a Partial Casein Substitute in Sweet Mozzarella Cheese Analogues: Impact on Physicochemical, Rheological, and Sensory Properties

Rising international protein demand challenges the sustainability of conventional dairy production, prompting exploration of alternative sustainable protein sources. This study investigates the functional performance of silkworm pupae (Bombyx mori) protein, native and modified by ultrasound and enzymatic treatment, as partial replacers of rennet casein in sweet Mozzarella cheese analogues. Proteins were extracted via alkaline solubilization and isoelectric precipitation, then incorporated at 0%, 10%, and 20% replacement levels. Cheese analogues were manufactured and analyzed for gross composition, texture profile, meltability, rheological behavior, and color properties. Results revealed that protein replacement significantly influenced dry matter, fat content, and texture attributes, with ultrasound-modified proteins improving elasticity and firmness. Meltability slightly decreased with higher protein substitution, though ultrasound treatment mitigated this effect. Rheological analysis showed reduced storage and loss moduli with increasing silkworm protein levels, indicating altered viscoelastic properties. Color parameters shifted modestly, reflecting changes in lightness and yellowness linked to protein modification. Overall, ultrasound and enzymatic modification enhanced silkworm pupae protein functionality, enabling its potential as a sustainable protein alternative in Mozzarella cheese analogues. These findings support the circular bioeconomy and contribute to diversifying protein sources in dairy product innovation.