Phenolic compound와 polyphenolase 함유 작물로부터 조제한 녹엽단백질의 영양가

Nutritional quality of leaf proteins prepared from crops containing phenolic compounds and polyphenolase

  • 조영수 (동아대학교 생명자원과학대학 농화학과) ;
  • 차재영 (카고시마대학 대학원 연합농학연구과)
  • 발행 : 1997.09.01

초록

녹엽단백질 조제 원료 목초중 diphenol 및 polyphenolase의 측정결과 alfalfa에는 존재 하지 않고, Italian ryegrass, red clover, sorghum 에는 존재가 확인 되었다. 이러한 목초로부터 단백질 추출은 용매를 물만으로 한것과 물에 환원제를 첨가한 것을 사용하여 갈변단백질과 갈변방지단백질을 조제하여Wistar계 숫컷 흰쥐에 14일간 급여하여 체중증가량, 소화율, PER에 대하여 조사하였다. 그 결과 alfalfa 녹엽단백질의 경우 갈변단백질과 갈변방지단백질 간에 증체량, 소화율, PER은 차가 인정되지 않았다. Italian ryegrass 녹엽단백질의 경우 갈변단백질과 갈변방지단백질의 경우 소화율에서 유의차가 인정 되었다. 그러나, 체중증가량, PER은 차가 인정되지 않았다. red clover 녹엽단백질의 경우 갈변단백질이 소화율, 증체량, PER은 갈변단백질 보다 유의하게 저하 하였다. 이러한 것은 녹엽단백질의 영양가가 갈변반응에 의해 손상 되어 지고 원료 목초중의 diphenolase 활성이 높을수록 갈변반응에 의해 영양가의 저하가 현저하였다. 녹엽단백질의 아미노산 조성은 갈변에 의해 거의 손상 되지 않았지만, red clover 녹엽단백질의 경우 lysine, histidine 이 조금 감소 하였다. 녹엽단백질의 아미노산 손실은 갈변에 의한 것이 아닌 것으로 생각되어지고 유효성 아미노산에 대하여 금후 검토를 요하는 과제이다.

Italian ryegrass, red clover, sorghum, and alfalfa were used for leaf protein preparation. Fresh leaves were pulped in the presence or absence of a reducing agent(sodium ascorbate or NaHSO$_{4}$) and green juice was heated and washed with acetone. The biological evaluation of leaf proteins was carried out by the growth method with male rats weighing about 45g. Italian ryegrass, red clover, and sorghum were brown when leaves were pulped in the absence of a reducing agent. On the other hand, alfalfa had neither o-diphenolics nor polyphenolase, and hence the alfalfa leaf protein did not brown during pulping ever in the absence of a reducing agent. The brown leaf protein from Italian ryegrass hd lower digestibility than the leaf protein protected from browning, although there were no difference in growth-promoting effect and protein efficiency ratio(PER)between the two leaf protein. The feeding of brown leaf protein from red clover resulted in the lowering of weight gain, digestibility, and PER, and all the measurement including diet intake were lowered by feeding the brown leaf protein from sorghum. In the case of alfalfa leaf protein, there were no difference in nutritional quality between the two leaf protein made with and without an attempt to prevent browning. The results mentioned above indicate that the occurrence of phenolics and polyphemolase in a crop in responsible for the browning of leaf protein and that the browning of leaf protein caused its nutritional impairment.

키워드

참고문헌

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