LUO Yahui, LU Futang, LI Bo. Amino Acid Composition,Structure and Functional Properties of Sericin[J]. Science and Technology of Food Industry, 2021, 42(6): 73-78,87. DOI: 10.13386/j.issn1002-0306.2020060051
Citation: LUO Yahui, LU Futang, LI Bo. Amino Acid Composition,Structure and Functional Properties of Sericin[J]. Science and Technology of Food Industry, 2021, 42(6): 73-78,87. DOI: 10.13386/j.issn1002-0306.2020060051

Amino Acid Composition,Structure and Functional Properties of Sericin

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  • Received Date: June 07, 2020
  • Available Online: March 15, 2021
  • The experiment aimed to clarify the amino acid composition, secondary structure and functional properties of sericin recovered from wastewater, and provided a reference for its further development and application. Circular dichromatograph and Fourier infrared spectrometer were used to explore the structure of sericin, and ultraviolet spectrophotometer and fluorescent probe were used to explore the properties of sericin such as solubility, emulsification and surface hydrophobicity. The results showed that sericin contains 16 kinds of amino acids, of which polar amino acids account for 80%. the secondary structure of sericin was mainly random coils(41.6%), followed by β-sheets(30.5%) and β-turns(23.6%), α-helix(4.3%) was lowest. The solubility of sericin was better than that of soy protein isolate, and it also had good oil retention, emulsification, foaming and surface hydrophobicity.
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