【摘要】 本文用聚丙烯酰胺凝胶电泳法、粘度法和圆二色光谱法研究了煮沸对茧丝丝胶结构特性的影响。并指出在煮沸茧丝丝胶水溶液的过程中,茧丝丝胶分子的亚单位将逐渐解离,丝胶分子亚单位解离后,其主链构象中无规卷曲结构含量将减少,p折叠结构含量将增加,电泳谱中与前沿指示剂泳动速度相近的一条谱带的强度将增加。更多还原

【Abstract】 By means of polyacrylamide gel electrophoretic, viscosimetric and circular dichromatric spectrographic analyses, the influence of boiling the cocoon shell’s sericin solution on the structural characteristics of the sericin is studied in this paper. It is pointed out that the sericin molecules will be dissociated into sub-units gradully in boiling the sericin solution and in the practical cocoon cooking process. After the dissociation of sericin molecules, the frowned random structure reduces, the β-fold structure increases and the strength of the band next to BPB in the electrophoretic spectrum increases.更多还原