한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권3호
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- Pages.441-445
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- 1989
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- 0367-6293(pISSN)
인삼엽 단백질의 추출 및 영양가
Protein Concentrate from Ginseng Leaf and its Nutritive Value
- Kim, Ji-Hwa (Technical Research Institute of Il Hwa Co., Ltd.) ;
- Lee, Mu-Seung (Department of Food and Nutrition, Dongduck Women's University) ;
- Nam, Chang-Woo (Department of Food and Nutrition, Dongduck Women's University)
- 발행 : 1989.06.01
초록
인삼엽 단백질의 식량화를 위하여 엽단백질 농축물(LPC)을 조제하여 그 아미노산 조성과 인공소화율을 검토하였다. 인삼엽을
This study was investigated to evaluate the feasibility of protein concentrate for human food from ginseng leaf. The protein concentrate was prepared from ginseng green leaf by treating with cold acetone , followed by protein extraction with 0.2% NaOH containing 0.5% 2-mercaptoethanol and 0.5% sodium dodecyl sulfate. Proximate composition of the ginseng leaf protein concentrate (LPC) showed that fat and ash was less than 1%, protein was about 75%, total sugar and total saponin was 5% and 1.2%, respectively. As compared to the provisional amino acid pattern reported by FAO/WHO, ginseng LPC was found to be poor in S-containing amino acids, which were the first limiting amino acid. The amino acid score and E/T ratio of ginseng LPC were 43.1 and 3.02, respectively. Digestibility of ginseng LPC by pepsin and trypsin was lower than that of milk casein.