干茧触蒸丝胶变性机理分析

ANALYSIS ON THE PRINCIPLE OF SERICIN MODIFICATION WITH DIRECT STEAMING FOR COOKING DRIED COCOON

本文从丝胶的园二色光谱分析,发现干茧经触蒸后丝胶的性质发生了改变,即茧层丝胶的分子构象由无规卷曲向β—折叠结构转化,指出丝胶变性是茧层丝胶胶着力趋于均匀,为提高生丝净度成绩的关键之一.

In this paper according to circular dichromatric spectrographic analyses for sericin, the character of sericin has been changed after direct steaming for cooking dried coccoon. That is, the molecule stracture of cocoon shell sericin has been transformed from the frowned random structure to the β-fold structure. The sericin modification makes the gumming force of cocoon shell sericin tend to uni- formity, therefore, it is the key of improving the neatness of raw silk.