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한국자원식물학회 / v.11, no.3, 1998년, pp.272-278 
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분리 동백단백의 기능적 특성
( A Study on the Functional Properties of Camellia(Camellia japonica L.) Seed Protein Isolate ) |
| 강성구; 순천대학교 식품공학과;
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| 초 록 |
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| This study was carried out to investigate the functional properties such as nitrogen solubility, emulsifying property , foaming capapcity , water and oil absorption of Camellia (Camellia japonica .) seed protein isolate in condition of distilled water and 0.5M NaCl solution at pH 2.0∼10.0. Nitrogen solubility of Camellia protein isolate in distilled water showed the minimum value at pH 4.0 and increased at pH lower or higher than the isoelectric point(pH 4.0). It was 90.0 %at pH 10.0 Nitrogen solubility of 0.5M NaCl solution showed a similar pattern with that of distrille dwater but was higher than that of distilled water except pH 2.0 and pH 10.0. Emulsifying activity of Camellia seed protein islate showed the minimum value at pH 4.0, but was higher at ether value of pH. Emulsifying stability of protein isolate was stable by heat treatment for 30min, at 80℃ and increased in 0.5M NaCl solution more than that of distille dwater. Foaming capacity of Camellia seed protein isolate in distill3ed water showed the minimum value near the isoelectric point, While it changed little at other values of pH. Foaming stability slowly decreased as, but didn't make a significant difference as time was delayed . Oil absorption was 1.4ml per a sample of 1g and water absorption was 0.9ml per a sample of 1g. The former was higher than the latter . The content of total amino acid of Camellia protein isolate was 43.67% and the major total amino acid of Camellia protein isolate was 43.67% and the major total amino acid was in the order of glutamic acid , arginine, aspartic acid, and leucine. |
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| 키워드 |
| Camellia(Camellia japonica L.) seed;functional properties;protein isolate; |
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한국자원식물학회지 / v.11, no.3, 1998년, pp.272-278
한국자원식물학회
ISSN : 1226-3591
UCI : G100:I100-KOI(KISTI1.1003/JNL.JAKO199811920279639)
언어 : 한국어 |
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| 논문 제공 : KISTI 한국과학기술정보연구원 |
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