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KMID : 1041219990410010041
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Journal of Sericultural and Entomological Science
1999 Volume.41 No. 1 p.41 ~ p.47
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Structural Charateristics of Silk Fibroin Gel on The Preparation Conditions
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Lee Kwang-Gil
Lee Yong-Woo
Yeo Joo-Hong
Nam Jin
Kweon Hae-Young
Park Young-Hwan
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Abstract
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Silk fibroin dissolved in highly concentrated calcium chloride and ethanol mixture aqueous solution turned into gel under suitable conditions. Preparation conditions and properties of gel were investigated as a function of parameters such as pH of solution, fibroin concentration, glycerol concentration and molecular weight. When pH of silk fibroin aqueous solution was near the isoelectronic point(pH 3.9~4.0), gelation occurred rapidly and strength of gel was stonger than that of pH-unadjusted due to electrostatic repulsion decrease between silk fibroin macromolecules. As concentration of silk fibroin and glycerol was higher, gelation occurred more rapid. FT Infra-red spectra of freeze-dried fibroin gel showed that gelation was derived by intermolecular anti-parallel -sheet structure formation. In addition to, it was found that white-precipitate occurred instead of gelation when aqueous silk fibroin was treated by enzyme(flavouzyme), however, after flavouzyme-treated silk fibroin aqueous solution was centrifugated gelation occurred instantly. The results of differential scanning thermal analysis and infra-red spectroscopy showed that thermal stability and crystallinity of enzyme-hydrolyzed fibroin are superior to those of unhydrolyzed fibroin.
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KEYWORD
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Silk fibroin Gel, Isoelectronic point, Flavouzyme
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