Microwave-Assisted Hydrothermal Degradation of Silk Protein to Amino Acids

2006 ◽  
Vol 45 (13) ◽  
pp. 4471-4474 ◽  
Author(s):  
Armando T. Quitain ◽  
Hiroyuki Daimon ◽  
Koichi Fujie ◽  
Shunsaku Katoh ◽  
Takashi Moriyoshi
Keyword(s):  
Amino Acids ◽  
Silk Protein ◽  
Microwave Assisted ◽  
Hydrothermal Degradation

scholarly journals Changes in Amino Acid Profiles and Bioactive Compounds of Thai Silk Cocoons as Affected by Water Extraction

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2033
Author(s):  
Chuleeporn Bungthong ◽  
Sirithon Siriamornpun
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Biological Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Silk Protein ◽  
Extraction Time ◽  
Antioxidant Power ◽  
Silk Cocoon ◽  
Amino Acid Profiles

Silk proteins have many advantageous components including proteins and pigments. The proteins—sericin and fibroin—have been widely studied for medical applications due to their good physiochemical properties and biological activities. Various strains of cocoon display different compositions such as amino-acid profiles and levels of antioxidant activity. Therefore, the objectives of this study were to find a suitable silk protein extraction method to obtain products with chemical and biological properties suitable as functional foods in two strains of Bombyx mori silk cocoon (Nangsew strains; yellow cocoon) and Samia ricini silk cocoon (Eri strains; white cocoon) extracted by water at 100 °C for 2, 4, 6 and 8 h. The results showed that Nangsew strains extracted for 6 h contained the highest amounts of protein, amino acids, total phenolics (TPC) and total flavonoids (TFC), plus DPPH radical-scavenging activity, ABTS radical scavenging capacity, and ferric reducing antioxidant power (FRAP), anti-glycation, α-amylase and α-glucosidase inhibition. The longer extraction time produced higher concentrations of amino acids, contributing to sweet and umami tastes in both silk strains. It seemed that the bitterness decreased as the extraction time increased, resulting in improvements in the sweetness and umami of silk-protein extracts.

Optimisation of microwave-assisted acid hydrolysis for the determination of seleno-amino acids bound to proteins in powdered milk, lyophilized milk and infant formula

2019 ◽  
Vol 79 ◽  
pp. 128-133
Author(s):  
Romina Lopez ◽  
Luis Escudero ◽  
Roberto D’Amato ◽  
Daniela Businelli ◽  
Massimo Trabalza-Marinucci ◽  
...  
Keyword(s):  
Amino Acids ◽  
Acid Hydrolysis ◽  
Infant Formula ◽  
Powdered Milk ◽  
Microwave Assisted

Microwave-Assisted Esterification of Diverse Carboxylic Acids and Chiral Amino Acids

2008 ◽  
Vol 38 (23) ◽  
pp. 4107-4115 ◽  
Author(s):  
Qian Yang ◽  
Xiao-jian Wang ◽  
Zhi-yu Li ◽  
Li Sun ◽  
Qi-dong You
Keyword(s):  
Amino Acids ◽  
Carboxylic Acids ◽  
Microwave Assisted ◽  
Chiral Amino Acids

Microwave-Assisted Intramolecular Huisgen Cycloaddition of Azido Alkynes Derived from α-Amino Acids

2009 ◽  
Vol 74 (3) ◽  
pp. 1314-1321 ◽  
Author(s):  
Evita Balducci ◽  
Luca Bellucci ◽  
Elena Petricci ◽  
Maurizio Taddei ◽  
Andrea Tafi
Keyword(s):  
Amino Acids ◽  
Microwave Assisted

scholarly journals Rapid Conventional and Microwave-Assisted Decarboxylation of L-Histidine and Other Amino Acids via Organocatalysis with R-Carvone Under Superheated Conditions

2015 ◽  
Vol 45 (23) ◽  
pp. 2691-2700 ◽  
Author(s):  
Douglas M. Jackson ◽  
Robert L. Ashley ◽  
Callan B. Brownfield ◽  
Daniel R. Morrison ◽  
Richard W. Morrison
Keyword(s):  
Amino Acids ◽  
Microwave Assisted
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