摘要
对不同时间热水溶出的茧层丝胶的氨基酸组成、热分解温度和分子结构等进行了测定分析．结果表明，随着热水溶出时间的延长，茧层丝胶蛋白中的酸性氨基酸因易溶于水而略有下降，热分解温度因受取向性、结晶性的影响而有所增高，分子结构也由无规则卷曲转化为β构象．
Based on the analysis of the amino acid composition, the temperature of thermal decomposition and the molecular structure of sericin dissolved from cocoon layer in hot water, it showed that the content of acidic amino acids in sericin protein was decreased slightly with the time in hot water because of its solubility. But the temperature of thermal decomposition was increased because of the orientation and crystallinity. And the molecular structure of sericin was transformed from random coil to β structure. Sericin protein was decomposed to be the mixture of different molecular weight.
基金
浙江省自然科学基金
关键词
丝胶
氨基酸
热分解温度
分子结构
茧层丝胶蛋白
sericin
amino acid
temperature of thermal decomposition
molecular structure
