변형번데기농축단백질의 아미노산 조성 및 주사전자현미경에 의한 관찰

박정륭,박금순 한국조리과학회 1987 한국식품조리과학회지 Vol.3 No.2

This study was designed to determine the amino acid composition and to investigate microstructure by scanning electron micrographs of silkworm larvae protein and modified silkworm larvae protein concentrate. The results were as follows: 1. The protein contents of soybean and silkworm larvae protein concentrate were 70.3% and 84.1%, respectively. 2. In general, the essential amino acid content of silkworm larvae protein concentrate were higher than soybean protein concentrate as well as FAO provisional scoring pattern. Silkworm larvae protein concentrate was especially high in lysine and methionine indicating that it could be a good supplemental source for cereals and beans. Succinylation and acetylation resulted in no difference in most amino acid content. 3. The scanning electron microscopic observations revealed that silkworm larvae protein concentrate had smooth surface topography while defatted silkworm larvae flour showed different shapes and sizes with relatively rough surfaces. Acylated silkworm larvae protein concentrate exhibited less cellularity and denser than protein concentrate. However, succinylated silkworm larvae protein concentrate showed especially good texture indicating that it could increase the functional properties of silkworm larvae protein concentrate.

산학연 협력체제에서 학회의 역할

박정륭 한국식품영양과학회 2006 식품산업과 영양 Vol.11 No.1

Purification and Characterization of an Alkaline Serine Protease Producing Angiotensin I-Converting Enzyme Inhibitory Peptide from Bacillus sp. SS103

박정륭,Myeonghwa Cha,윤경영 한국식품영양과학회 2005 Journal of medicinal food Vol.8 No.4

An alkaline serine protease that hydrolyzes soybean protein into strong angiotensin I-converting enzyme in-hibitory hydrolysates was isolated from alkalophilic Bacillus sp. SS103 and purified. The enzyme was purified by ammoniumsulfate precipitation followed by gel filtration, cationic exchange column chromatography, and anionic exchange column chro-matography. When run on sodium dodecyl sulfate-polyacrylamide gel electrophoresis and isoelectric focusing gel, the puri-fied enzyme gave a 36-kDa band and pI 5.5, respectively. The enzyme showed maximum activity at pH 11.0 and 50°C. Thisenzyme activity was highly inhibited by aprotinin, suggesting it belongs to the serine protease class of enzymes. The Km andVmax of the enzyme, when casein was used for the substrate, were 9.7. 10. 4 mM and 244 .g/minute, respectively. Fromthe results of this study, it is concluded that the purified alkaline protease isolated from Bacillussp. SS103 should be furtherstudied for production of biofunctional hydrolysates.

아세틸화와 숙시닐화한 번데기농축단백질의 기능성

박정륭,박금순 한국조리과학회 1987 한국식품조리과학회지 Vol.3 No.2

Eighty eight percent of succinylation at ε-amino group of lysine was obtained from silkworm larvae protein concentrate and it resulted in increased bulk density and fat absorption, improved flavor and color, increased solubility over fivefold. Both emulsifying activity and emulsion stability of the succinylated protein were improved by 30% and emulsifying capacity was enhanced by 40%. Foaming capacity of the succinylated protein concentrate was improved by 30% and foaming stability improved fivefold. The viscosity of succinylated silkworm larvae protein concentrate was increased at all concentrations and reached the highest at 4∼5% of concentations. Acetylation of silkworm larvae protein concentrate caused negligible change in the functional properties studied. Therefore, high emulsification properties of silkworm larvae protein concentrate would be a good protein source for the emulsified foods.

생활과학의 새로운 도약 : 학술심포지움 ; 종합토론 3

박정륭 영남대학교 생활과학연구소 1999 영남대학교 생활과학대학 30주년 및 생활과학연구소 개소 기념 심포지움 Vol.- No.-

참깨(Sesamum indicum L.) 蛋白質의 機能性에 對한 硏究

朴正隆,安正姙 영남대학교 자원문제연구소 1984 資源問題硏究 Vol.3 No.-

Functional properties of the seed flour and protein isolates prepared by alkaline and salt extration from sesame seeds (Sesamum indicum L. ) were examined. Sesame alkali isolate showed low water absorption but had high oil absorption capacity. However, sesame salt isolate had good water and oil absorption which is very similar to soybean salt isolate. Sesame alkali isolate gave high emulsion capacity with low stability, but low emulsion capacity and high stability were found in sesame salt isolate. The emulsion capacity of alkali isolate was higher at pH 4.0 and 8.0 but higher stability was existed at pH 2.0. The foaming of sesame salt isolate was very close to that of egg albumin and the alkali isolate had very low foaming capacity. The foaming capacity of salt isolate was higher at pH 2.0 and lower at pH 8.0. At pH 2.0 the foam was stabilized for 3 hours after the formation of foam. The least gelation concentration of sesame flour and salt isolate were 10% and 14%, respectivity.

辛味種 고추의 食品 및 營養學的 硏究 : IV. 고추種子 蛋白質의 機能性 IV. Functional Properties of Red Pepper Seed Protein

朴正隆,全貞禮 영남대학교 자원문제연구소 1988 資源問題硏究 Vol.7 No.-

Functional properties of red pepper seed flour and seed protein concentrate were determined. The protein content of the defatted flour and concentrate were 24.37% and 76.28%, respectively. Nitrogen solubility of the flour and protein concentrate was lowest at pH 4.5 and about 90% of the nitrogen of the concentrate was solubilized at pH 12.0.Water and oil absorption capacity of the seed protein concentrate was about double when compared with seed flour. Emulsifying activity was increased about 10% in the case of seed protein concentrate and also showed a good stability. Foaming capacity and stability of the seed protein concentrate were better than egg albumin.

번데기 蛋白質의 아미노산조성과 營養價에 관한 연구

박정륭(Jyung Rewng Park),이경희(Kyung Hee Lee) 한국식품영양과학회 1983 한국식품영양과학회지 Vol.12 No.4

製絲工場에서 副産物로 나오는 번데기 蛋白質 營養價를 測定하기 위하여 이의 아미노산조성을 분석하였고 casein群(D₁), 大豆蛋白質群(D₂), 大豆蛋白質+20%번데기蛋白質群(D₃), 大豆蛋白質+40%번데기蛋白質群(D₄), 번데기蛋白質群(D_5)等 5群의 食餌로 나누어 動物實驗을 通해 成長率, protein efficiency ratio, 臟器重量, 그리고 hematology 및 total serum protein과 albumin의 함량을 測定하여 比較하였다.<br/> 번데기蛋白質의 아미노산조성은 FAO의 provisional scoring pattern과 比較하였을 때 필수아미노산 조성이 우수하였으며 특히 lysine과 methionine의 함량이 높은 것은 穀類와 豆類 蛋白質에 不足한 필수 아미노산을 補充하는데 좋은 蛋白質源으로 利用될 수 있다.<br/> 번데기蛋白質群의 體重增加量과 蛋白效率은 大豆蛋白質보다 우수하였으며 大豆蛋白質에 첨가하는 量의 增加에 따라 성장율과 蛋白效率이 增加하는 경향을 나타내었다.<br/> liver와 spleen의 총 중량은 大豆蛋白質群에 比해 번데기蛋白質 첨가群에 있어서 더욱 높았으며 RBC, WBC, Hct과 Hb含量은 5食餌群 모두 正常値에 屬하였다.<br/> Total serum protein과 albumin의 含量은 번데기 蛋白質의 첨가로 인해 현저히 增加하는 결과를 보여주고 있다. 이상의 결과로서 번데기蛋白質은 大豆蛋白質의 質을 向上시킬 수 있는 蛋白質源으로 思料된다. This study was designed to determine amino acid composition of silkworm larvae protein and to evaluate its nutritional value by rat experiment.<br/> Diets were divided into 5 groups; casein (D₁), soybean protein (D₂), soybean protein+20% silkworm larvae (D₃), soybean protein+40% silkworm larvae protein (D₄), and silkworm larvae protein (D_5).<br/> The growth rate, protein efficiency ratio, weight of organs, hematology, and the content of total serum protein and albumin were studied.<br/> The amino acid composition of silkworm larvae protein was comparable to the FAO provisional scoring pattern. The protein was especially high in the amount of lysine and methionine indicating that it could be a good supplemental effect for cereals and beans.<br/> Growth rate and protein efficiency ratio of silkworm larvae protein were better than soybean protein and these were increased by the addition of silkworm larvae protein.<br/> The weight of liver and spleen from silkworm larvae protein group were also higher than soybean protein group and RBC, WBC, Hct and Hb content of 5 groups tested were within the normal ranges.<br/> The contents of total serum protein and albumin from soybean protein group were increased by addition of silkworm larvae protein.<br/> From the results obtained, it could be stated that the quality of soybean protein might be improved by silkworm larvae protein.

大豆 品種別 Trypsin Inhibitor의 Fractionation과 耐熱性에 關한 硏究

박정륭(Jyung-Rewng Park),최애령(Ai-Ryung Choi) 한국식품영양과학회 1978 한국식품영양과학회지 Vol.7 No.2

本 實驗은 韓國産 大豆 5 品種(수원62호, 수원81호 수원 82호, 수원 83호, 경남 3호)의 水溶, 蛋白質을 gel filtration하여 trypsin inhibitor를 fractionation하여 大豆品種別 trypsin inhibitor의 pattern을 調査하고 또 이의 耐熱性을 살펴보기 위한 目的으로 시도하여 다음과 같은 結果를 얻었다.<br/> 大豆의 水溶性 蛋白質을 抽出하여 sephadex G-75로 column chromatography하여 분획한 結果 3個의 peak를 얻었으며, TIA는 두번째 peak 부근에 걸쳐 있었고 trypsin inhibitor는 모두 4개의 fraction(FⅠ, FⅡ, FⅢ, FⅣ)으로 나뉘어졌으며, trypsin inhibitor pattern은 수원81호, 수원82호, 수원83호는 FⅢ의 TIA가 높았으며, 경남 3호 및 수원62호는 FⅣ에서 높게 나타났다. gel filtration에 分劃한 4개의 fraction에 있어서 蛋白質 mg當 TIA는 모두 FⅣ가 가장 높게 나타났으며 이 fraction의 耐熱性은 100℃에서 20分間 加熱處理를 기준으로 했을 때 대체로 수원81호가 가장 耐熱性이 약했으며 경남3호, 수원38호, 수원82호, 수원62호의 순서로 耐熱性이 강하게 나타났고 fraction別로는 수원82호를 제외하고는 모두 FⅣ가 가장 耐熱性이 강하게 나타났으며 대체로 FⅠ의 耐熱性이 약하였으며 경남 3호의 FⅠ은 100℃ 20分間 處理에서 完全히 소실되었다. This experiment was conducted to fractionate the trypsin inhibitors and its heat stability of five varieties of soybean.<br/> It was observed that water extractable protein of all varieties used was fractionated into three peaks and the second peak seemed to show trypsin inhibitor activity. (TIA).<br/> The trypsin inhibitors were fractionated into four fractions-Fl. FII, FIll and FlV.<br/> FIll showed the highest TIA in Suwon No. 81, Suwon No. 82 and Suwon No. 83<br/> In the ease of Kyungnam No. 3 and Suwon No. 62, the highest activity was found in FIV.<br/> When trypsin inbibitors fractionated in boiling water-bath for 20 min, the FlV showed the highest heat stability and FI was found to be the weakest.

번데기 蛋白質의 抽出性에 영향을 미치는 要因

박정륭(Jyung Rewng Park),전차숙(Cha Sook Jun) 한국식품영양과학회 1983 한국식품영양과학회지 Vol.12 No.4

本實驗은 번데기의 蛋白質 最適 抽出條件을 검토하기 위하여 製絲工場에서 나온 脫脂번데기를 oven-dry와 freeze-dry한 두 種類를 使用하여 抽出性에 영향을 미치는 溶媒의 種類, 抽出溶媒와의 混合比率, 溫度 및 時間, 抽出液의 pH의 영향 등을 검토하여 다음과 같은 結論을 얻었다.<br/> (1) 抽出溶媒에 따른 질소抽出은 0.05M NaOH에서 56%로 가장 많았으며 시료와 抽出溶媒와의 比率은 1 : 40일때가 질소抽出이 좋았다.<br/> (2) 抽出에 대한 溫度의 영향은 freeze-dry한 경우 50℃, oven-dry한 시료가 60℃에서 가장 많이 抽出되어 거의 90%까지 抽出이 가능하였으며 抽出時間은 10분 후 많은 差異를 나타내지 않았으나 60분에서 가장 높은 경향을 나타내고 있다. 일반적으로 freeze-dry한 번데기粉은 oven-dry한 것보다 질소의 抽出性이 약간 좋은 結果를 나타내었다.<br/> (3) 抽出에 미치는 pH의 영향은 pH 1.0에서 pH 11.0까지는 20%이하로 그 抽出度가 낮았으나 pH 11.0이상에서 추출도는 급격히 增加하여 pH 13.0에서는 60%이상 抽出이 가능하였다. This experiment was designed to investigate the optimum conditions for the extraction of protein from the silkworm larvae by using the oven-dried and freeze-dried samples. The extractability was examined on the basis of kinds of extractants, ratio of sample to extractants, extraction time, temperature, and the effect of pH.<br/> The following results were obtained:<br/> (1) About 56% of proteins were extracted when 0.05M NaOH was used and the highest extractability was obtained at the ratio of 1 : 40 (sample: extractant).<br/> (2) The amount of nitrogen extracted was gradually increased when the extraction temperature was increased from l0℃ to 50℃ in both oven-dried and freeze-dried silkworm larvae. The highest amount of nitrogen was extracted at 50℃ in freeze-dried sample and at 60℃ in oven-dried sample. In addition, sixty min. of extraction time showed the highest extractability of nitrogen, however, not much difference in extractability was found after 10 min of extraction time.<br/> (3) More than 60% of nitrogens were extracted at pH 13.0, but less than 20% were extracted from pH 1.0 to 11.0. There was only slight difference in extractability of nitrogen between freeze-dried and oven-dried samples.