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题名: Physicochemical properties of silk fibroin after solubilization using calcium chloride with or without ethanol
作者: Miyaguchi, Y;  Hu, JN
通讯作者: Yuji Miyaguchi
关键词: fibroin ;  gelation ;  calcium chloride ;  SEM ;  FT-IR
刊名: FOOD SCIENCE AND TECHNOLOGY RESEARCH
发表日期: 2005-02-01
卷: 11, 期:1, 页:37-42
收录类别: SCI
文章类型: Article
部门归属: 18
项目归属: 1805
产权排名: 2;2
WOS标题词: Science & Technology ;  Life Sciences & Biomedicine
类目[WOS]: Food Science & Technology
研究领域[WOS]: Food Science & Technology
英文摘要: To elucidate the physicochemical properties of silk protein, we studied the effects of calcium chloride and ethanol on the gelation of fibroin. Fibroin was treated with 5.0 M calcium chloride in water (Ca/W) or 5.0 M calcium chloride in 20% (v/v) ethanol (Ca/Et) and the rheological properties of colloidal fibroin were investigated. The Ca/W-treatment promoted an increased rate of gelation and gave higher gel strength than the Ca/Et-treatment. The maximum gel strengths of Ca/W- and Ca/Et-treated fibroins were obtained at pH 7.0 and pH 5.5, respectively. Scanning electron micrographs showed that the Ca/W-treated fibroin gel had a more developed three-dimensional molecular network than the Ca/Et-treated gel. Further, FT-IR spectra suggested that Ca/W-treated fibroin has more of a beta-structure than Ca/Et-treated one in colloidal conditions. This study indicated that the use of calcium chloride alone was more beneficial to the gelation of fibroin than combined use with ethanol.
关键词[WOS]: PROTEINS ;  GEL
语种: 英语
原文出处: 查看原文
WOS记录号: WOS:000234927700007
Citation statistics: 
内容类型: 期刊论文
URI标识: http://cas-ir.dicp.ac.cn/handle/321008/92625
Appears in Collections:中国科学院大连化学物理研究所_期刊论文

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作者单位: 1.Ibaraki Univ, Coll Agr, Ami, Ibaraki 3000393, Japan
2.Chinese Acad Sci, Dalian Inst Chem Phys, Dalian 116023, Peoples R China

Recommended Citation:
Miyaguchi, Y,Hu, JN. Physicochemical properties of silk fibroin after solubilization using calcium chloride with or without ethanol[J]. FOOD SCIENCE AND TECHNOLOGY RESEARCH,2005,11(1):37-42.
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