한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제5권1호
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- Pages.75-80
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- 1976
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
경단백질(硬蛋白質)의 이용(利用)에 관(關)한 연구(硏究)
Studies on the Utilization of Keratins
- 서홍길 (부산실업전문학교 식품영양학과)
- Suh, Hong-Kyl (Department of Food & Nutrition, Busan Vocational College)
- 발행 : 1976.04.30
초록
우모(牛毛) 및 모발을 단백질자원(蛋白質資源)으로 이용하고자 그 처리 가공방법(加工方法)을 실험하여 얻은 결과를 요약하면 다음과 같다. (1) 알칼리 분해(分解)는 NaOH 1% 용액(溶液)에 우모(牛毛) 및 모발을 10% 투입하여
The development of protein utilization with keratin(cattle hair and human hair) have heen investigated. The include a) conditioning of hydrolysis of keratin, b) isolation of crude protein, c) pepsin HCl digestibility of isolated protein, d) the amino acid composition of isolated protein and amino acid concentrate. The results are obtained as follow ; 1. Human hair and cattle hair were softened and hydrolysed with hot dilute alkali(especially 1% NaOH) 2. Crude protein were isolated from hydrolysed keratin by means of different solubility and isoelectric point. 3. The protein isolated was of good quality on the point of color, protein content and pepsin digestibility. 4. The amino acid concentrate obtained by acids processing was of good quality on the point of color, taste and amino acid composition.
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