Silk Protein Materials: Characteristics and Applications in Food Industries
Sushmitha, C. *
Department of Sericulture, UAS, GKVK, Bangalore-65, India.
Yashaswini, B. R.
Department of Sericulture, UAS, GKVK, Bangalore-65, India.
Kaveri Aramani
Department of Sericulture, UAS, GKVK, Bangalore-65, India.
Basanagouda Jekinakatti
Department of Sericulture, UAS, GKVK, Bangalore-65, India.
*Author to whom correspondence should be addressed.
Abstract
Sericulture is an agro-industrial endeavour that aims to produce silk thread and textile goods from the cocoons of the silkworm, Bombyx mori L. Silk primarily consists of two proteins, fibroin and sericin, which represent 75 and 25 percent, respectively. These proteins have widespread applications across various sectors, particularly in textiles, cosmetics, biomedical fields, biotechnology, and the food industry. The functional characteristics of these proteins, which include antibacterial, antioxidant, biodegradable, and water vapour-permeable properties, render them highly suitable for use in the food sector. Sericin, known for its emulsifying and film-forming abilities, can enhance the texture, stability, and shelf life of food items such as salad dressings, sauces, and confectionery. Fibroin, recognised for its superior mechanical and gas barrier properties, can serve as a sustainable alternative to synthetic materials like plastic in food packaging.
Keywords: Sericin, fibroin, food, packaging, Silk protein, food industries