摘要
The aim of this study was to investigate the changes in the molecular structure and physiological activities of silk fibroin induced by three different sterilization methods (steam, gamma radiation and ethylene oxide) with different dose or time period of sterilization by means of Fourier transform infrared (FT-IR) spec-troscopy, X-ray diffraction, mechanical properties and assessment of molecular weight. The results showed that the steam sterilization darkened the color of silk fibroin and obviously affected the mechanical property;gamma irradiation slightly degraded the molecular weight of silk fibroin and the speed of degradation increased with increasing irradiation dose;and ethylene oxide almost had no influence on silk fibroin expect for some slight hydrolysis on mo-lecular weight. Because ethylene oxide sterilization had the smallest influence on the quality of silk fi-broin with compared to other sterilization methods, it could be used as an efficient method to make fibroin more suitable for the development of functional foods and cosmetics.
The aim of this study was to investigate the changes in the molecular structure and physiological activities of silk fibroin induced by three different sterilization methods (steam, gamma radiation and ethylene oxide) with different dose or time period of sterilization by means of Fourier transform infrared (FT-IR) spec-troscopy, X-ray diffraction, mechanical properties and assessment of molecular weight. The results showed that the steam sterilization darkened the color of silk fibroin and obviously affected the mechanical property;gamma irradiation slightly degraded the molecular weight of silk fibroin and the speed of degradation increased with increasing irradiation dose;and ethylene oxide almost had no influence on silk fibroin expect for some slight hydrolysis on mo-lecular weight. Because ethylene oxide sterilization had the smallest influence on the quality of silk fi-broin with compared to other sterilization methods, it could be used as an efficient method to make fibroin more suitable for the development of functional foods and cosmetics.
