Đồ án tốt nghiệp - Effect of high pressure and high temperature on sericin protein properties from S

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

GRADUATION PROJECT
Thesis code [2023-19116040]

EFFECT OF HIGH PRESSURE AND HIGH TEMPERATURE
ON SERICIN PROTEIN PROPERTIES FROM SILKWORM
Supervisor: PHAM KHANH DUNG, PH.D
Student:

NGUYEN THAO HIEN

19116040

Student:

NGUYEN NGOC LAM VY

19116039

Ho Chi Minh City, January 2024

Independence – Freedom– Happiness

GRADUATION THESIS ASSIGNMENT
Student name: Nguyen Thao Hien

Student ID: 19116040

Student name: Nguyen Ngoc Lam Vy

Student ID: 19116039

Major: Food Technology

Class: 19116CLA

Supervisor: Pham Khanh Dung, Ph. D
Email: [email protected]
Date of assignment: 10/08/2023

Date of submission: 19/1/2024

1. Thesis title: Extraction and characterization of sericin cocoon silk by high
temperature and high pressure.
2. Thesis assignment:
-

Evaluate chemical composition of silk cocoon: total protein, lipid, carbohydrate, ash
and moisture content.

-

Effect of temperature on the yield of sericin extraction from silk cocoon.

-

Effect of extraction time on the yield of sericin extraction from silk cocoon.

-

Study the structure of silk sericin through SDS-Page, FTIR spectroscopy.

-

Study the characteristics of silk sericin through antioxidant, antibacterial.

-

Study the amino acid compound in silk sericin.
The content and requirements of the graduation thesis have been approved by the
Chair of the Food Technology program

CHAIR OF THE PROGRAM

Ho Chi Minh, 19th January 2024

(Sign with full name)

SUPERVISOR
(Sign with full name)

DECLARATION
We hereby that all content presented in the graduation thesis is our own work. We
hereby certify that the contents referenced in the graduation thesis have been cited accurately
and completely in accordance with regulations.

January,2024

Signature

ii

ACKNOWLEDGEMENT
Firstly, we would like to express our sincere and deep gratitude to the teachers in the
Food Technology Industry - High Quality Training Faculty - Ho Chi Minh City University
of Technology and Education for their dedicated teaching and imparting knowledge during
the past four years and d all conditions for facilities and equipment to help us complete
the thesis in the best way.
We would especially want to thank PhD. Pham Khanh Dung, the teacher who guided
this graduation project. Throughout the course of the project, she carefully guided us and
imparted to us the knowledge and abilities required to
...

...

(49.088, 50.720)

4

3

65.517

0.626

(64.701, 66.333)

5

3

77.634

0.737

(76.818, 78.450)

6

3

88.218

0.38

(87.402, 89.035)

Pooled StDev = 0.648782
Table 4: Percentage of ABTS radical scavenging of sericin extract through
determination of antioxidant properties.
Concentration (mg/ml)

ABTS radical scavenging (%)

1

30.22f ± 0.72

2

40.57e ± 0.82

3

49.91d ± 0.51

4

65.52c ± 0.63

5

77.63b ± 0.74

6

88.22a ± 0.38

IC50 = 2.77 mg/mL
*The values in the table represent mean ± standard deviation
*Means that do not share a letter are significantly different.

68

Appendix 5: 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

5

0.733004

0.146601

188.88

0

Error

12

9.31E-03

7.76E-04

Total

17

7.42E-01

Means
Sample

N

Mean

StDev

95% CI

S1

3

0.2032

0.0175

(0.1682, 0.2382)

S2

3

0.24164

0.00758

(0.20659, 0.27668)

S3

3

0.29262

0.01574

(0.25757, 0.32767)

S4

3

0.36221

0.01352

(0.32716, 0.39725)

S5

3

0.5123

0.0536

(0.4773, 0.5474)

S6

3

0.7936

0.0315

(0.7586, 0.8287)

Pooled StDev = 0.0278598

Table 5: Results of antibacterial properties of sericin extract
Dilution (mL sample/ mL medium)

log CFU/ml

1

0.20e ± 0.02

2

0.24de ± 0.01

3

0.29cd ± 0.02
69

4

0.36c ± 0.02

5

0.51b ± 0.05

6

0.79a ± 0.03

*The values in the table represent mean ± standard deviation
*Means that do not share a letter are significantly different.
Appendix 6: 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

5

0.145698

0.02914

269.07

0

Error

12

0.0013

0.000108

Total

17

0.146998

Means
Sample

N

Mean

StDev

95% CI

S1

3

0.22282

0.0103

(0.20973, 0.23592)

S2

3

0.2618

0.0075

(0.24871, 0.27489)

S3

3

0.30019

0.00856

(0.28710, 0.31328)

S4

3

0.34825

0.00955

(0.33516, 0.36134)

S5

3

0.40569

0.01046

(0.39260, 0.41878)

S6

3

0.4909

0.01461

(0.47781, 0.50399)

Pooled StDev = 0.0104067

70

Table 6: Results of antibacterial properties of sericin extract
Dilution (mL sample/ mL medium)

log CFU/ml

1

0.22f ± 0.01

2

0.26e ± 0.01

3

0.30d ± 0.01

4

0.35c ± 0.01

5

0.41b ± 0.01

6

0.49a ± 0.01

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

71

72

1