Silkworm Chrysalis Amino Acids
Silkworm Chrysalis Amino Acids
Products Description
Taking degreased silkworm chrysalis as raw materials, water-solubility compound amino acids can be gained through hydrolyzation. Its color is faint yellow, and the ninhydrin reaction is positive.
Main Indicators
| Items | Indicators |
| Characters | Power with the color from light yellow to claybank; the peculiar smell of amino acids; easy deliquescence |
| Total nitrogen (g/100g) | ≥12.8 |
| Amino acid content (g/100g) | ≥60 |
| Weight loss on drying (%) | 6.0 |
| Residue on ignition (%) | 5.0 |
| PH Value | 5.0-7.0 |
| Total Arsenic (count by As) (mg/kg) | ≤0.5 |
| Plumbum (Pb)/mg/kg) | ≤1.0 |
| Total Bacterial Count (CFU/g) | ≤3000 |
|
| ≤90 |
| Pathogenic Bacteria (Salmonella, Shigella, Staphylococcus Aureus) | Not Detectable |
Applications
- The content of free L-type amino acid is high, which accounts for more than 70% of the total amount. The total content of the free essential amino acid account for 35%.
- Silkworm chrysalis protein is a complete protein, so it has a wide range of amino acids, with eight kinds of essential amino acids balanced whose proportion is appropriate and in line with the model of the United Nations Food and Agriculture Organization and World Health Organization (FAO/WHO). The silkworm chrysalis protein contains rich major and minor elements, among which the content of zinc is up to 19.025mg/100g.
- It has good water-solubility and its aqueous solution has good transparency; This product is widely used in nutritional and health-care food (amino acid oral liquid, amino acid buffers, amino acid capsules, fruity amino acid drinks and concentrated drinks, energized drinks for special types of work, nutritive wine, food for the aged and children and so on); used in candies, cakes, fortifier foods, various dried gravy noodles and condiments (sauces, soy sauce, vinegar and a variety of soups); It can be also used as the basic raw materials for medical amino acids and separation and purification of various single amino acids.