들깨 단백질의 분리 및 특성에 관한 연구

다국어 초록 (Multilingual Abstract)

In order to provide basic information of perilla seed protein, fractionation by solubility, extractability, disc gel electrophoresis pattern, amino acid composition, functional properties and digestibility of perilla seed protein were investigated.
The results obtained are summarized as follows;
1. The perilla seed proteins were separated into six fractions based on their solubilities. In the whole seed and cotyledon, the albumin content was 9.4%, 12.4%, globulin 50.4%, 54.0%, prolamin 0.9%, 0.7%, glutelin 5.0%, 4.5% respectively and major fraction was globulin.
2. The extractability of perilla seed protein reached a maximum in the 1N NaCl solution and pH range of 8-11.
3. In the acrylamide gel electrophoresis, three band were separated in total protein, three band in albumin, four band in globulin one band in glutelin.
4. The viscosity of protein concentrate prepared from defatted perilla seed meal was 5.85 cps in 5% solution at 4℃ and foam expansion was 123% at room temperature.
5. In vitro protein digestibility of perilla seed protein concentrate was about 75% by pepsin and 89% by trypsin.
6. Main amino acid of perilla seed protein were aspartic acid, glutamic acid and threonine. In the amino acid components of perilla seed flour, albumin, globulin, and glutelin, the A/E chemical score were 59.2, 74.4, 57.6, 37.6 respectively and the first limiting amino acid was Lysine in perilla seed flour, globulin, glutelin and Isoleucine in albumin.

목차 (Table of Contents)

• 目次
• I. 緖論 = 1
• II. 實驗材料 및 方法 = 4
• 1. 실험재료 = 4
• 가) 들깨 시료 = 4
• 나) 시약 = 4
• 2.실험 방법 = 4
• 가) 들깨 종실의 전자현미경 검경 = 4
• 나) 단백질의 분획 = 5
• 다) 단백질의 추출 = 7
• ① 염의 종류별 추출 = 7
• ② NaCl 농도별 추출 = 7
• ③ IN NaCl의 pH변화에 따른 추출 = 7
• 라) 단백질의 정제 = 8
• 마) 단백질의 전기영동 = 8
• 바) 기능적 특성 = 10
• ① 농축 들깨 단백의 제조 = 10
• ② 점도 = 12
• ③ 수분 및 지방흡수력 = 12
• ④ 기포성과 기포안전성 = 12
• 사) 인공소화실험 = 13
• 아) 아미노산 분석 = 14
• III. 結果 및 考察 = 17
• 1. 들깨 종실의 전자현미경 사진 = 17
• 2. 단백질 획분의 함량 = 17
• 3. 염 종류별 추출율 = 20
• 4. NaCl농도별 추출율 = 23
• 5. pH변화에 따른 추출율 = 25
• 6. 단백질의 정제와 Disc gel 전기영동 Patten = 26
• 7. 기능적 특성 = 27
• ① 온도 변화에 따른 점도의 변화 = 27
• ② 수분 및 지방흡수력 = 27
• ③ 기포성과 기포안정성 = 34
• 8. Pepsin과 trypsin에 의한 인공소화율 = 37
• 9. 아미노산 분석 = 40
• IV. 結論 = 44
• 참고문헌 = 46
• 영문요약 = 50