Abstract
The structure of liquid proteins in the silk gland was studied by means of solution viscometry, differential scanning calorimetry and infrared spectroscopy of the eluded proteins in water as a function of the extraction time. The viscosity of the extract was quite low up to the extraction time of 0.5hr. The extract obtained in this stage gave the same DSC curve and IR spectrum as those of low molecular weight sericin, indicating that the silk sericin fraction was gradually extracted. In the subsequent stage of the extraction, the solution viscosity increased abruptly due to the elusion of high molecular weight fibroin. Indeed, the DSC and IR data indicated that the silk fibroin fraction in the extract increased with the increasing extraction time.
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