A Review on the Extraction Methods, Bioactivities, and Application in Foods of Silk Sericin

文献类型： 外文期刊

第一作者： Wang, Yijin

作者： Wang, Yijin;Gao, Jingxuan;Yang, Yemei;Zhu, Lizhou;Yang, Wei;Li, Pingping;Yang, Weike;Yang, Wen

作者机构：

关键词： applications in foods; bioactivities; extraction methods; future trends; silk sericin; structure

期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：4.2； 五年影响因子：4.3 ）

ISSN： 0145-8884

年卷期： 2025 年 2025 卷 1 期

页码：

收录情况： SCI

摘要： Silk sericin, a byproduct of the silk industry, is typically discarded during degumming in the textile industry. However, recent studies have revealed that sericin possesses various biological activities, including antibacterial, anti-inflammatory, and antioxidative activities; lowers blood sugar; and promotes intestinal health. These activities can be attributed to the rich content of polar amino acids with hydroxyl groups, such as serine and threonine, in the secondary structure of sericin. Additionally, sericin contains eight essential amino acids necessary for the human body that humans cannot synthesize by their own, most get them through food. Thus, sericin is a potential food resource. The ability to utilize sericin as a source of bioactive peptides and amino acids from silk byproducts is very important for fully utilizing silk products, increasing the value of byproducts, and addressing the current low utilization rate of sericin in the food industry. This review provides a summary and analysis of the extraction methods, research activities, and current applications of sericin in the food industry. In addition, the study provides reference information for the effective utilization of surplus resources from silkworm cocoons and the full utilization of sericin.

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