HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND
EDUCATION
FACULTY OF INTERNATIONAL EDUCATION

GRADUATION PROJECT
Thesis code: 2024 - 19116036

EFFECT OF ACID SOLVENT ON PROPERTIES
OF SERICIN PROTEIN EXTRACTED FROM SILK
COCOON
BUI NGOC HOANG VI
Student ID: 19116036
Major: FOOD TECHNOLOGY
Supervisor: Ms. PHAM KHANH DUNG, PhD.

Ho Chi Minh City, June 2024

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND
EDUCATION
FACULTY OF INTERNATIONAL EDUCATION

GRADUATION PROJECT
Thesis code: 2024 -19116036

EFFECT OF ACID SOLVENT ON PROPERTIES
OF SERICIN PROTEIN EXTRACTED FROM SILK
COCOON
BUI NGOC HOANG VI
Student ID: 19116036
Major: FOOD TECHNOLOGY
Supervisor: Ms. PHAM KHANH DUNG, PhD.

Ho Chi Minh City, June 2024

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DISCLARATION
We affirm that the work presented in this graduation thesis is entirely our original creation.
We also verify that all sources and references used have been properly and thoroughly cited
in accordance with the appropriate guidelines.
Ho Chi Minh city, 20th June, 2024
Signature

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ACKNOWLEDGEMENTS
First and foremost, we would like to express our heartfelt gratitude to all Department
Food Technology Programe - Faculty Of International education - Ho Chi Minh City
University of Technology and Education for their dedicated teaching and imparting
knowledge during the past years and d all conditions for facilities and equipment to
help us complete the thesis in the best way.
We extend our sincere thanks to the faculty and staff of Ho Chi Minh City University of
Technology and Education for providing the necessary facilities and support throughout the
course of our thesis work.
Most importantly, we wish to convey our deepest appreciation to Ms. Pham Khanh Dung
Ph.D, who guided and mentored us with great dedication, imparting invaluable knowledge
and creating the most favorable conditions for us throughout the development of our thesis.
Her insightful comments, guidance, and helpful suggestions have greatly broadened our
understanding and helped us identify and address numerous important issues during the
completion of this thesis.
Inevitably, due to time constraints and our limited knowledge, shortcomings have arisen
during the process of studying and writing this thesis. We welcome valuable feedback from
our teachers to help improve our groups thesis.
Finally, we wish all the teachers and faculty members good health and continued success
in their noble careers.
We sincerely thank

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0.01155

(0.67801, 0.71532)

Pooled StDev = 0.0159303

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Table 7. Results Amino acid composition of sericin.
Acid amin

Content(%)
3.09???? ± 0.01

Alanine

6.13???? ± 0.01

Arginine

18.31???? ± 0.01

Aspartic acid

6.06???? ± 0.01

Glutamic acid

7.66???? ± 0.02

Histidine

0.000000???? ± 0

Tổng Cystine-Cystein

0.66???? ± 0.01

Isoleucine

1.34???? ± 0.01

Leucine

3.29???? ± 0.02

Lysine

0.51???? ± 0.02

Phenylalanine

0.87???? ± 0.01

Proline

29.19???? ± 0.01

Serine

4.96ℎ ± 0.01

Threonine

6.39???? ± 0.01

Tyrosine

2.47???? ± 0.02

Valine

8.11???? ± 0.005

Glycine

0.42???? ± 0.01

Tryptophan

0.7???? ± 0.01

Methionine

* The values in the table represent mean ± standard deviation
* Means that do not share a letter are significantly different

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Appendix 8: ANOVA results investigating the antibacterial properties of sericin
extract against S. aureus bacteria.
Analysis of Variance
Source

DF

Adj SS

Adj MS

F-Value

P-Value

Sample

4

1927.77

481.941

805.82

0.000

Error

10

5.98

0.598

Total

14

1933.75

Means
Sample

N

Mean

StDev

95% CI

1

3

38.616

0.576

(37.621, 39.611)

2

3

47.547

0.755

(46.552, 48.542)

3

3

51.824

0.950

(50.829, 52.819)

4

3

61.132

0.755

(60.137, 62.127)

5

3

71.572

0.786

(70.577, 72.567)

Pooled StDev = 0.773355

Table 8: Results of antibacterial properties of sericin extract.
Dilution (mg sericin/ mL agar
medium)
1

Content (%)
38.62???? ± 0.58

2

47.55???? ± 0.76

3

51.82???? ± 0.95

4

61.12???? ± 0.76

5

71.57???? ± 0.79

80

* The values in the table represent mean ± standard deviation
* Means that do not share a letter are significantly different
Appendix 9: ANOVA results investigating the antibacterial properties of sericin
extract against E. coli bacteria.
Analysis of Variance
Source

DF

Adj SS

Adj MS

F-Value

P-Value

Sample

4

1822.23

455.558

958.10

0.000

Error

10

4.75

0.475

Total

14

1826.99

Means
Sample

N

Mean

StDev

95% CI

1

3

17.359

0.680

(16.472, 18.246)

2

3

24.184

0.680

(23.297, 25.071)

3

3

29.228

0.890

(28.341, 30.116)

4

3

42.136

0.445

(41.249, 43.024)

5

3

46.884

0.680

(45.997, 47.771)

Pooled StDev = 0.689552

Table 9: Results of antibacterial properties of sericin extract.
Dilution (mg sericin/ mL agar
medium)
1

Content (%)
17.36???? ± 0.68

2

24.18???? ± 0.68

3

29.23???? ± 0.89

81

4

42.14???? ± 0.45

5

46.88???? ± 0.68

* The values in the table represent mean ± standard deviation
* Means that do not share a letter are significantly different

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