摘要
采用拉曼光谱、红外光谱和X-射线衍射法测定可溶性丝素形成凝胶时的结构,結果表明可溶性丝素形成凝胶时β-折叠和结晶区明显增加。丝素凝胶的形成涉及疏水相互作用和β折叠的形成,并通过聚集作用形成了网状结构,氢键和静电相互作用对此网状结构起了稳定作用。
The structure of fibroin gel was detected by Raman spectroscopy, Infrared (IR) spectroscopy and X-ray diffraction. Results showed β-sheet and crystal structure in fibroin gel increased obviously. When the gel formed from soluble silk fibroin, a tentative explanation for the mechanism of fibroin gelation has been made as follows. Hydrophobic interaction of the fibroin macromolecules and β-sheet structure lead them to form aggregate and network structure. Hydrogen bonds and electrostatic interaction contributed to the stability of the network structure newly formed.
出处
《中国食品学报》
EI
CAS
CSCD
2001年第2期10-14,共5页
Journal of Chinese Institute Of Food Science and Technology
