Applied Biological Chemistry

  • 제34권1호
  • /
  • Pages.38-42
  • /
  • 1991
  • /
  • 2468-0834(pISSN)
  • /
  • 2468-0842(eISSN)
한국응용생명화학회 (The Korean Society for Applied Biological Chemistry)
권호 표지

감과실의 성숙과 추숙중 염가용성 및 세포벽 단백질의 변화

Changes in the salt-soluble and cell wall proteins during maturation and postharvest of persimmon fruits

  • 신승렬 (영남대학교 식품영양학과) ;
  • 김주남 (영남전문대학 식품영양과) ;
  • 김순동 (효성여자대학교 식품가공학과) ;
  • 김광수 (영남대학교 식품영양학과)
  • Shin, Seung-Ryeul (Department of Food and Nutrition, Yeungnam University) ;
  • Kim, Ju-Nam (Department of Food and Nutrition, Yeungnam Junior College) ;
  • Kim, Soon-Dong (Department of Food Science and Technology, Hyosung Women's University) ;
  • Kim, Kwang-Soo (Department of Food and Nutrition, Yeungnam University)
  • 발행 : 1991.03.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

가용성 단백질의 함량은 녹숙기와 완숙기에는 각각 1.5, 2.0mg/100g-fr. wt.이었고 연시에서는 58.9mg/100g-fr. wt.으로 급격히 증가하였으며, 세포벽 단백질의 함량은 성숙중에 증가하였으나 연시에서는 감소하였다. 겔여과에 의한 염가용성 단백질의 chromatogram은 성숙중에는 유사하였으나, 연시에서는 현저한 차이가 있었다. 감과실은 2종의 단백질로 구성되어 있으며 연화시에 유리되었다.

Salt-soluble protein contents of green and mature persimmon were 1.5 and 2.0mg/100g-fr. wt., respectively, but that of soft persimmon was 58.9mg/100g-fr. wt.. Protein contents of cell wall increased during maturation but decreased in soft persimmon. The chromatograms of salt-soluble proteins by gel filtration were similar during maturation but those of protein extracted from soft persimmon were different from those of persimmon during maturation. The cell wall protein of persimmon was of two kinds and released during softening.

키워드