Application of Food-Grade Proteolytic Enzyme for the Hydrolysis of Regenerated Silk Fibroin from Bombyx mori

Table 2

Effects of temperature on the enzymatic hydrolysis of regenerated silk fibroin using FoodPro and Alcalase at pH 8.0.

Enzyme		FoodPro		Alcalase
Temperature (°C)	Time (h)	Residual protein (%)	Amino acid (mg/L)	Residual protein (%)	Amino acid (mg/L)
50	0	100.0 ± 1.16^d	62 ± 1.5^h	100.0 ± 1.14^f	62 ± 1.5^h
	3	86.1 ± 3.65^c	2,456 ± 4.5^e	86.9 ± 1.67^e	2,417 ± 15.7^e
	5	86.3 ± 0.60^c	2,671 ± 19.5^a	87.3 ± 2.97^e	2,662 ± 26.2^c
55	0	100.0 ± 1.16^d	64 ± 1.6^h	100.0 ± 1.14^f	64 ± 1.6^h
	3	80.5 ± 1.29^b	2,441 ± 13.1^e	84.5 ± 3.92^d	2,426 ± 19.3^e
	5	80.9 ± 1.09^b	2,602 ± 30.6^c	83.1 ± 3.40^c	2,536 ± 38.7^d
60	0	100.0 ± 1.13^d	62 ± 1.5^h	100.0 ± 1.10^f	62 ± 1.5^h
	3	77.2 ± 2.17^a	2,537 ± 18.9^d	75.8 ± 0.72^b	2,769 ± 17.4^b
	5	75.9 ± 2.41^a	2,645 ± 4.5^b	74.2 ± 0.37^a	2,891 ± 23.4^a
65	0	100.0 ± 1.14^d	67 ± 1.6^h	100.0 ± 1.13^f	67 ± 1.6^h
	3	98.0 ± 1.50^d	1,843 ± 10.7^g	100.5 ± 3.24^f	1,787 ± 23.0^f
	5	98.2 ± 1.12^d	1,876 ± 5.4^f	99.2 ± 2.93^f	1,750 ± 4.7^g

a–h: means in the same column followed by different letters differ significantly ().