Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 17 Issue 4
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- Pages.248-252
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- 1985
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- 0367-6293(pISSN)
Lipid Composition and Protein Pattern of Prunus Tomentosa Thunberg Seed
앵두(Prunus Tomentosa Thunberg)씨의 지방질 조성 및 단백질 패턴
- Yoon, Hyung-Sik (Department of Food Science and Technology, Kyungpook National University) ;
- Park, Jin-Sang (Department of Food Science and Technology, Kyungpook National University)
- Published : 1985.08.01
Abstract
Prunus tomentosa Thunberg seed was investigated to evaluate its possibility for use as food resources of fats and proteins. The seed contained 40.38% of crude fat and 26.59% of crude protein. The lipid fractions obtained by silicic acid column chromatography were mainly composed of 95.49% of neutral lipids, whereas compound lipids were only 4.51%. Among the neutral lipid components by thin-layer chromatography, triglycerides were 89.86%, sterols, monoglycerides, sterol esters, free fatty acids and diglycerides were 4.14%, 2.98%, 1.77%, 1.07%, and 0.18%, respectively. Oleic acid (65.06-66.05%) and linoleic acid (26.56-28.40%) were the main fatty acids in the total lipid, neutral lipid and triglyceride fractions. In the glycolipid and phospholipid fractions, predominant fatty acids were oleic acid (40.55-51.46%), linoleic acid (20.26-30.89%) and palmitic acid (17.64-21.43%). The extractability of salt soluble protein of seed was 60%, and recovery rate of main protein fraction separated by Sephadex G-200 was about 46.5%. The electrophoretic analysis showed 7 bands in seed protein.
비이용 자원의 효율적인 이용의 가능성을 검토하기 위하여 앵두씨의 지방질 조성 및 단백질 패턴을 분석한 결과는 다음과 같다. 일반성분 중 조지방질과 조단백질의 함량은 각각 40.38% 및 26.59%였다 앵두씨의 지방질은 중성지방질이 95.4%인 반면에 복합지방질은 4.51%에 불과하였으며, 중성지방질의 성분으로는 트리-글리세리드가 89.86%로서 대부분이었고. 스테롤 4.14%. 모노-글리세리드 2.98%, 스테롤 에스테르 1.77%. 유리지방산 1.07% 및 디 -글리세리드 0.18% 였다. 지방산 조성은 총 지방질, 중성지방절 및 트리 글리세리드에서 올레산(65.06
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