Preparation of Soluble Silk Peptides by Food-grade Proteinases
2006
Ha, J.S. (Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea) | Song, J.J. (Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea) | Cho, H.K. (Hanpoong Pharm.Co., Jeonju, Republic of Korea) | Lee, S.G. (Korea Research Institute of Bioscience and Biotechnology, Daejeon, Republic of Korea), E-mail: sglee@kribb.re.kr
Enzymatic hydrolysis of silk fibers were investigated for the preparation of soluble silk peptides by ten food-grade proteases from Bacillus, Aspergillus, and plant sources. Silk fibers were dissolved for l hr in a 2:1 cosolvent (50% CaCl₂: ethanol) by heating at 90℃. The silk solution was filtered to remove impurity particles and desalted for 50 hours by a dialysis process to remove the used cosolvent. When the silk hydrolysis was performed at 45℃ for 2 hours, most proteases from Bacillus and Aspergillus generated large amounts of insoluble aggregates.
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