功能性食品配料——丝素的性质和应用

Properties and application of functional food additive-silk fibroin

采用电泳法对可溶性丝素粉末的性质进行研究 .十二烷基硫酸钠聚丙烯酰胺凝胶电泳 (SDS -PAGE)图谱表明 ,透析法制备的丝素粉末分子量主要分布在 30kD左右 ,超滤法制备的为 4 0kD左右 ;聚丙烯酰胺等电聚焦电泳 (IEF)结果表明 ,丝素的等电点分布广泛 ,等电区在pH 6 .1- 6 .6 ,4 .8- 5 .3以及pH 3左右 .在蛋糕配料中添加 0 .5 % - 1% (W /V)的丝素 ,改善了蛋糕的品质 .

Electrophoresis was used to study on soluble fibroin powder. According to SDS-PAGE, coagulation of fibroin occurred during ultrafiltration, the molecular weight of the main components shifted from 30-40?kD. Isoeletric focusing (IEF) of fibroin revealed that silk fibroin was a charged heterogeneous protein and the bands showed their isoelectric points in the region of pH?6.1～6.6, 4.8～5.3 and around 3. When 0.5%～1%(W/V) fibroin was added, the quality of egg cake was improved.