Abstract

This study focuses on characterizing the sericin dehydrated by Freeze-drying (-82°C, 0.023 mbar, 72 h) and Spray drying (flow rate: 6.3 mL/min, T_-input: 160°C, spray flow: 40 m³/h), in order to evaluate its potential as an additive in developing food. The protein extraction was performed from defective cocoons from Corporación para el Desarrollo de la Sericultura del Cauca-CORSEDA (Popayán, Colombia), using hot water and an autoclave (1:30 p: v, 121°C, 30 min). Characterization was performed by Fourier transform infrared spectroscopy, scanning electron microscopy, thermo-gravimetric analysis, solubility in hot water, color, isoelectric point, protein content, swelling, fat adsorption capacity and water retention capacity. The results showed that the properties and behavior of the protein have a significant dependence on the dehydration method, which not only affects the morphology of the samples, but also their secondary structure. These results suggest that when incorporating sericin in the creation of food, it is necessary to consider not only what properties are intended to be a contribution to this development, but also, what its influence would be in the interrelation with the other components of the food matrix, in order to select the most appropriate dehydration method and application forms.

Keywords:

Morphology, protein, silk, secondary structure, sericulture,

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