Extraction and antioxidant activity of sericin, a protein from silk

Gabriela Andrea Miguel, Catalina Álvarez-López

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    Sericin is a globular protein that represents 20% to 30% of the silk fiber from Bombyx mori silkworm cocoon. This protein is usually removed from the raw fiber and discarded by silk producers, a process known as degumming. However, sericin possesses significant biological properties that allows its application in various fields. The antioxidant activity is one of its most relevant benefits. Several authors have reported its anti-tyrosinase activity, lipid peroxidation inhibition and free radical neutralization. The antioxidant potential of sericin protein varies according to the extraction method used. Even though a wide variety of extraction techniques have been studied, simple technics including water at high temperature have exhibited efficient results. Furthermore, this method does not interfere with the safety of sericin for subsequent applications in food.

    Título traducido de la contribuciónExtraction and antioxidant activity of sericin, a protein from silk
    Idioma originalInglés
    Número de artículoe2019058
    PublicaciónBrazilian Journal of Food Technology
    EstadoPublicada - 2020

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    © 2020 Instituto de Tecnologia de Alimentos - ITAL. All rights reserved.

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    • Artículos de investigación con calidad Q3


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