絹糸より調製した水溶性セリシンの精製とその消化性 Purification and Digestion of Water-soluble Sericin from Silk Yarn

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Recently, the utilization of silk protein (sericin and fibroin) is the food field is becoming practicable. As a food material, approximately 6-7t (the 2000 year) of fibroin was used and the market is expanding in Japan. However, the function of silk protein as a food material is poorly understood except for the investigation of its anti-oxidative activity. Therefore, we examined the nutritional function of water-soluble sericin such as its extensive purification conditions, proximate composition, and digestibility.The amino acid composition of purified water-soluble sericin was the same as the yarn silk protein. Moreover, the digestibility of water-soluble sericin was 38% when treated with pepsintrypsin-chymotrypsin in vitro.On the other hand, its in vivo digestibility was approximately 45%.From the result that sericin can be digested and absorbed, we speculatedthat when sericin is used as a food material, it may contain a nutritional function which may contribute to human health.

収録刊行物

  • 日本食生活学会誌 = Journal for the integrated study of dietary habits

    日本食生活学会誌 = Journal for the integrated study of dietary habits 14(2), 97-100, 2003-09-30

    THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS

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各種コード

  • NII論文ID(NAID)
    10012173133
  • NII書誌ID(NCID)
    AA11804821
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    13469770
  • NDL 記事登録ID
    6725401
  • NDL 雑誌分類
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL 請求記号
    Z71-F860
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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