scholarly journals Roles of Spider Wrapping Silk Protein Domains in Fibre Property

2015 ◽  
Vol 108 (2) ◽  
pp. 484a
Author(s):  
Lingling Xu ◽  
Marie-Laurence Tremblay ◽  
Kathleen E. Orrel ◽  
Xiang-Qin Liu ◽  
Jan K. Rainey
1994 ◽  
Vol 6 (4) ◽  
pp. 487-500 ◽  
Author(s):  
T W McNellis ◽  
A G von Arnim ◽  
T Araki ◽  
Y Komeda ◽  
S Miséra ◽  
...  

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2033
Author(s):  
Chuleeporn Bungthong ◽  
Sirithon Siriamornpun

Silk proteins have many advantageous components including proteins and pigments. The proteins—sericin and fibroin—have been widely studied for medical applications due to their good physiochemical properties and biological activities. Various strains of cocoon display different compositions such as amino-acid profiles and levels of antioxidant activity. Therefore, the objectives of this study were to find a suitable silk protein extraction method to obtain products with chemical and biological properties suitable as functional foods in two strains of Bombyx mori silk cocoon (Nangsew strains; yellow cocoon) and Samia ricini silk cocoon (Eri strains; white cocoon) extracted by water at 100 °C for 2, 4, 6 and 8 h. The results showed that Nangsew strains extracted for 6 h contained the highest amounts of protein, amino acids, total phenolics (TPC) and total flavonoids (TFC), plus DPPH radical-scavenging activity, ABTS radical scavenging capacity, and ferric reducing antioxidant power (FRAP), anti-glycation, α-amylase and α-glucosidase inhibition. The longer extraction time produced higher concentrations of amino acids, contributing to sweet and umami tastes in both silk strains. It seemed that the bitterness decreased as the extraction time increased, resulting in improvements in the sweetness and umami of silk-protein extracts.


Sign in / Sign up

Export Citation Format

Share Document