Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 4
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- Pages.386-392
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- 1990
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- 0367-6293(pISSN)
Protein Characteristics of the Recommended Soybean Varieties in Korea
장려품종 콩의 단백질 특성
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Kim, Dong-Man
(Food Science and Technology Lab., Korea Food Research Institute) ;
- Yoon, Hye-Hyun (Food Science and Technology Lab., Korea Food Research Institute) ;
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Kim, Kil-Hwan
(Food Science and Technology Lab., Korea Food Research Institute)
- Published : 1990.08.01
Abstract
Soybean proteins of 19 varieties recommended In Korea were characterized by solubility classes, SDS-PAGE and amino acid composition. In distribution of the protein fractions by solubility difference, glycinin content was
장려품종 콩 19종의 단백질 특성 비교로 추출용매에 따른 단백질 획분의 분포, 전기영동 특성 및 아미노산 조성을 조사하였다. 이들 콩에 함유된 글리시닌은 콩단백질의