Emulsifying Properties of Sericin Obtained from Hot Water Degumming Process

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• 作者：L.C.B. Z&uuml ; ge ; V.R. Silva ; F. Hamerski ; M. Ribani ; M.L. Gimenes and A.P. Scheer
• 刊名：Journal of Food Process Engineering
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：40
• 期：1
• 全文大小：2204K
• ISSN：1745-4530

文摘

Sericin is a protein present in the silkworm cocoon of m>Bm>m>ombyx morim>. Although usually discarded during the silk degumming process, which causes environmental impact and high costs of wastewater treatment, this protein possesses properties that are particularly useful to the food industry. This work was carried out to determine the amino acid profile and evaluate the antioxidant and emulsifier capacity of sericin. The main amino acids present in sericin are glycine, serine and aspartic acid. The high-molecular-weight fractions of this protein have antioxidant activity. Furthermore, due to the predominant hydrophilic character of its amino acids, it acts as an emulsifier. The emulsions prepared with 1.0% of sericin were stable for 24 h. All emulsions showed pseudoplastic behavior and great internal strength, according to the rheological analysis. Thus, sericin can be used as an additive in emulsified products providing antioxidant properties in these products.