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밀 배아 단백질중 Albumin과 Globulin의 분리에 관한 연구
호정기(Jeong-Kee Ho),김동우(Dong-Woo Kim),신두호(Doo-Ho Shin),조광연(Kwang-Yun Cho) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.2
밀배아단백질은 Modified Osborne방법에 의해 추출ㆍ분리하여 그의 몇가지 특성을 조사한 결과는 다음과 같다.<br/> 1. 밀배아의 일반성분 분석중 조단백질 함량은 22.8%로 나타났다.<br/> 2. 여러 용매에 의한 단백질 용해도는 종래의 Osborne방법이 45.58%로 가장 낮았고 H₂O, 0.5M-NaCl, 70% ethanol, 0.1N-NaOH의 순으로 추출한 경우가 79.49%로 가장 높았다.<br/> 3. 분리단백질의 분포는 albumin이 20.22% globulin이 17.49%, gliadin이 42.58%, glutelin이 19.71% 이었다.<br/> 4. Regel-filtration에 의해 분리된 단백질의 Chromatogram은 albumin이 2개의 peak(Ⅰ ; 8.2% Ⅱ ; 91.8%)로 나타났으며 globulin은 1개의 peak로 나타났다.<br/> 5. Ornstein과 Davis의 방법(pH 8.3)으로 전기 영동한 결과 0.5M-NaCl soluble protein은 약 14개의 band로, albumin은 crude가 3개 main albumin이 1개의 균일한 band로 나타났으며 globulin은 crude가 2개의 band, main globulin은 1개의 균일한 band로 나타났다. Wheat germ protein was extracted and isolated by a Modified Osborne fractionation method and some properties were investigated.<br/> The results are summarized as follows;<br/> 1. Approximate compositions of wheat germ were moisture 10.5%, crude protein 22.8%, crude fat 2.4%, crude ash 3.2%, crude fiber 1.5%, respectively.<br/> 2. Nitrogen solubilities on various solvents were the lowest as 45.58% by Osborne method and the highest as 79.49% after sequencial extraction of the H²O, 0.5M-NaCl, 70%-ethanol, 0.1N-NaOH.<br/> 3. Isolated proteins yielded albumin, globulin, globulin, gliadin and glutelin in the proportion of 20.22: 17.49: 42.58: 19.71, respectively.<br/> 4. Spectrophometric chromatograms of isolated protein by Regel-filtration were two peaks in albumin (Ⅰ ; 8.2%, Ⅱ ; 91.8%), one peak in globulin (92.8%), respectively.<br/> 5. Disc-PAGE patterns were showed about 14 bands in 0.5M-Cl soluble protein, 3bands in crude albumin, Iband in main albumin, 2bands in crude globulin, one band in main globulin under pH 8.3 buffer system (Ornstein and Davis method).
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金俊平,扈正基,金館右 中央大學校 自然科學硏究所 1987 自然科學硏究所 論文集 Vol.1 No.-
General compositions, protein and lipid properties of peals - barley were determined as follows. 1. Pearl-barley were composed of 9.8% moisture, 14.8% crude protein, 6.2% crude fat, 1.3% crude ash and 1.1% crude fiber respectively. 2. Fatty acids of pearl - barley were composed of 50% oleate 34% linoleate, and 13% palmitate respectively. 3. The effects of pH on the extraction of protein were studied. It was shown that solubilities were low at pH 3-4 and increasing markelly at alkaline pH 8-12. 4. Isolation by modified Osborne method yieldid albumin, globulin, gliadin and glutelin at the proportion of 24.25%, 14.05%, 21.35%, and 40.35% respectivly. 5. Chromatogram of isolated protein by gel-filtration showed two peaks for albumin(F-a:83%, F-b:17%), three peaks for globulin(F-a:88%, F-b:7%, F-c:5%)and three peaks each for gliadin and glutelin(gliadin 71%, 16%, 13%, glutelin 68%, 13%, 19%). 6. Disc-PAGE patterns showed about 10 bands in total albumin, 2 bands in albumin(F-a), 3 bands in total globulin an d 1 band in globulin under pH 8.3 buffer system(Ornstein and Davis method), while it showed about 8 bands in total gliadin, 11 bands in total glutelin and 3 bands in glutelin under pH 4.5 buffer system. 7. Amino acids of Pearl-barley protein were composed of 30.99% of acidic amino acid, 59.45% of neutral amino acid and 9.54% of basic amino acid.
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