Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 20 Issue 6
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- Pages.551-558
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- 1991
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Physicochemical and Functional Properties of Rapeseed Protein upon Purification Conditions
유채박 단백질의 정제조건에 따른 이화학적 성질과 기능성에 관한 연구
Abstract
We investigated the physicochemical and functinal properties of rapeseed(Brassica napus var. Youngsan) protein prepared by combining various soluvent and purification procedures, such as ultrafiltration (UF) concentration and acid-washin. The lightness value(YCIE) of each protein was greadully improved and its hydrophobicity increased by the degree of purification. The analysis of each protein by sodium dodecyl sulfate-plyacrylamide gel electrophoresis (SDS-PAGE) had nine bands revealed without difference, the considerable portion of which were of
국내산 Brassica napus, var. Youngsan종 유채단백질의 추출용매 및 공정차이에 따른 이화학적 성질 및 기능성에 대하여 조사하였다. 각 공정별로 얻어진 유채단백질은 정제가 잘 될수록 황색도와 표면소수성이 개선되었다. SDS-PAGE 분석결과 9개의 band가 나타났으며 상당부분이