Comparison of chemical and physical extraction methods of steamedmature silkworm (Hongjam) protein
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The efficiency of protein extraction from Hongjam, a steamed mature silkworm, was quantitatively evaluated using various chemical buffers and physical methods. This study considers the difficulty of protein extraction yield due to the high content of hydrophobic amino acids in Hongjam compared to 5th instar-3rd day silkworm larvae. Results indicated that urea buffer enhanced protein yield more effectively than RIPA buffer. Additionally, the application of physical methods such as microwave treatment to samples treated with RIPA buffer increased yields by up to 22%, achieving concentrations as high as 3.9 mg/mL. Circular dichroism (CD) analysis showed that proteins extracted with urea buffer retained their structural integrity, exhibiting deeper and more prominent peaks associated with random coil structure. In addition, physical methods such as vortexing, sonication, microwave and homogenization increased the extraction yield of larger molecules without altering protein structures, suggesting their potential scalability for industrial applications. These results demonstrate the critical role of selecting appropriate extraction methods to optimize the yield and functionality of proteins from Hongjam, with implications for its use in biotechnological applications and nutraceuticals.
Abstract
The efficiency of protein extraction from Hongjam, a steamed mature silkworm, was quantitatively evaluated using various chemical buffers and physical methods. This study considers the difficulty of protein extraction yield due to the high content of hydrophobic amino acids in Hongjam compared to 5th instar-3rd day silkworm larvae. Results indicated that urea buffer enhanced protein yield more effectively than RIPA buffer. Additionally, the application of physical methods such as microwave treatment to samples treated with RIPA buffer increased yields by up to 22%, achieving concentrations as high as 3.9 mg/mL. Circular dichroism (CD) analysis showed that proteins extracted with urea buffer retained their structural integrity, exhibiting deeper and more prominent peaks associated with random coil structure. In addition, physical methods such as vortexing, sonication, microwave and homogenization increased the extraction yield of larger molecules without altering protein structures, suggesting their potential scalability for industrial applications. These results demonstrate the critical role of selecting appropriate extraction methods to optimize the yield and functionality of proteins from Hongjam, with implications for its use in biotechnological applications and nutraceuticals.
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