Use of Sericin as an Ingredient of Salad Dressing

Abstract

Sericin is a structural polypetide of silk, consisting of a unique composition of amino acids. The use of sericin as an ingredient for salad dressing was evaluated in an o/w emulsion system with rape oil and vinegar. The low-viscosity sericin from white cocoon showed poor emulsifying activity, whereas non-separable dressing with a low peroxide value (POV) could be produced by the addition of high-viscosity sericin. The use of colored sericin, prepared from yellow-green cocoon shell, maintained a relatively low POV in spite of low viscosity and emulsifying activity levels. Total content of flavonol aglycons in yellow-green sericin was quantified after acid hydrolysis, showing that relatively high amounts of quercetin and kaempferol were detected in the colored sericin.