A Review on the Extraction Methods, Bioactivities, and Application in Foods of Silk Sericin
文献类型： 外文期刊
作者： Wang, Yijin 1 ; Gao, Jingxuan 1 ; Yang, Yemei 1 ; Zhu, Lizhou 1 ; Yang, Wei 1 ; Li, Pingping 1 ; Yang, Weike 1 ; Yang, Wen 1 ;
作者机构： 1.Yunnan Acad Agr Sci, Sericulture & Apiculture Res Inst, Mengzi, Peoples R China
关键词： applications in foods; bioactivities; extraction methods; future trends; silk sericin; structure
期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：4.2； 五年影响因子：4.3 ）
ISSN： 0145-8884
年卷期： 2025 年 2025 卷 1 期
页码：
收录情况： SCI
摘要： Silk sericin, a byproduct of the silk industry, is typically discarded during degumming in the textile industry. However, recent studies have revealed that sericin possesses various biological activities, including antibacterial, anti-inflammatory, and antioxidative activities; lowers blood sugar; and promotes intestinal health. These activities can be attributed to the rich content of polar amino acids with hydroxyl groups, such as serine and threonine, in the secondary structure of sericin. Additionally, sericin contains eight essential amino acids necessary for the human body that humans cannot synthesize by their own, most get them through food. Thus, sericin is a potential food resource. The ability to utilize sericin as a source of bioactive peptides and amino acids from silk byproducts is very important for fully utilizing silk products, increasing the value of byproducts, and addressing the current low utilization rate of sericin in the food industry. This review provides a summary and analysis of the extraction methods, research activities, and current applications of sericin in the food industry. In addition, the study provides reference information for the effective utilization of surplus resources from silkworm cocoons and the full utilization of sericin.
- 相关文献
作者其他论文 更多>>
-
Characterization of Thirty Germplasms of Millet Pepper (Capsicum frutescens L.) in Terms of Fruit Morphology, Capsaicinoids, and Nutritional Components
作者：Zhang, Ruihao;Li, Mengjuan;Lv, Junheng;Li, Pingping;Mo, Yunrong;Zhang, Xiang;Cheng, Hong;Deng, Qiaoling;Deng, Minghua;Zhang, Ruihao;Gui, Min
关键词：millet pepper; morphological traits; nutritional components; genetic diversity; comprehensive evaluation
-
Bioactive Components and Color Variation Mechanism Among Three Differently Colored Peppers Based on Transcriptomics and Non-Targeted Metabolomics
作者：Mo, Yunrong;Hua, Wei;Cheng, Hong;Zhang, Ruihao;Deng, Minghua;Li, Pingping
关键词：bioactive components; fruit color; transcriptomics; non-targeted metabolomics; anthocyanins; chili pepper
-
Integrating the Cross-Border Industrial Chain: An Exploring of Key Configuration of Agricultural Investment in Lancang-Mekong River Region
作者：Feng, Lu;Jin, Yan;Zhang, Yan;Yang, Wei;Li, Bo
关键词：agricultural industrial chain; foreign direct investment; technical integration; fsQCA
-
Histopathological and Transcriptional Changes in Silkworm Larval Gonads in Response to Chlorfenapyr Exposure
作者：Li, Tao;Hu, Changxiong;Liu, Zenghu;Li, Qiongyan;Fan, Yonghui;Liao, Pengfei;Liu, Min;Yang, Weike;Li, Xingxing;Dong, Zhanpeng
关键词：
Bombyx mori ; chlorfenapyr; reproductive development; drug metabolism; hormone biosynthesis -
Melatonin delays softening of postharvest pepper fruits (Capsicum annuum L.) by regulating cell wall degradation, membrane stability and antioxidant systems
作者：Li, Pingping;Zhang, Ruihao;Zhou, Huidan;Mo, Yunrong;Wu, Shuang;Zhang, Xiang;Xie, Zhihe;Zhang, Tianyu;Zhao, Kai;Lv, Junheng;Deng, Minghua;Li, Pingping
关键词：Green pepper Capsicum annuum L.; Melatonin; Postharvest storage; Cell wall degradation; Antioxidant system; Fruit softening
-
Interaction and dynamic changes of microbial communities and volatile flavor compounds during the fermentation process of coffee flower rice wine
作者：Liu, Kunyi;Wang, Qi;Jiang, Bin;Yang, Liran;Liu, Kunyi;Wang, Qi;Jiang, Bin;Yang, Liran;Su, Rui;Li, Pingping;Shen, Xiaojing;Li, Zelin;Zheng, Jia
关键词：microbial community; volatile flavor compound; sensory evaluation; coffee flower rice wine; interaction
-
Analysis of changes in nutritional compounds of dried yellow chili after different processing treatments
作者：Zhang, Ruihao;Lv, Junheng;Li, Pingping;Zhou, Huidan;Wu, Rui;Li, Mengjuan;Cheng, Hong;Zhang, Hong;Deng, Minghua;Mo, Yunrong;Deng, Minghua;Zhang, Ruihao;Gui, Min;Wen, Jinfen
关键词：Dried yellow chili; Drying; Storage; Capsaicinoid; Carotenoid; Nutritional compounds
