Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Change of Physical Properties and Extraction of Sesame Meal Protein by Gamma Irradiation

방사선 조사에 의한 참깨박 단백질의 용출 및 기능성 변화

  • Cho, Young-Je (Department of Food Engineering, Sangju National University) ;
  • Kim, Jin-Ku (Department of Food Engineering, Sangju National University) ;
  • Cha, Won-Seup (Department of Food Engineering, Sangju National University) ;
  • Park, Joon-Hee (Department of Food Engineering, Sangju National University) ;
  • Oh, Sang-Lyong (Department of Food Engineering, Sangju National University) ;
  • Byun, Myung-Woo (Korea Atomic Energy Research Institute) ;
  • Chun, Sung-Sook (Department of Food Science & Technology, Yeungnam University) ;
  • Kim, Soon-Hee (Department of Food Science & Technology, Kimchun College)
  • 조영제 (상주대학교 식품공학과) ;
  • 김진구 (상주대학교 식품공학과) ;
  • 차원섭 (상주대학교 식품공학과) ;
  • 박준희 (상주대학교 식품공학과) ;
  • 오상룡 (상주대학교 식품공학과) ;
  • 변명우 (한국원자력연구소) ;
  • 천성숙 (영남대학교 식품가공학과) ;
  • 김순희 (김천과학대학 식품가공과)
  • Published : 1999.08.31
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Abstract

To extract insoluble proteins and improve physical properties of proteins, the sesame meal proteins was irradiated with $5\;kGy{\sim}20\;kGy$ at room temperature. The highest extraction rate of sesame meal protein was showed at irradiation dose of 5 kGy. The foaming capacity, foaming stability, emulsion capacity and emulsion stability of gamma irradiated sesame meal protein (GISP) were all increased as compared to those of the non-irradiated protein. Water absorption capacity of GISP was similar to that of non-irradiated protein and oil absorption capacity of GISP was decreased after treatment by gamma irradiation.

폐단백질을 활용하는 방도의 하나로 참깨박으로부터 불용성 단백질의 분리 효율성을 높이고 기능성을 개선하기 위하여 실온에서 5 kGy에서 20 kGy까지 방사선을 처리하였다. 조사선량 5 kGy에서 참깨박 단백질의 용출율은 최대를 나타내었으며 그 이상의 고선량에서는 용출율이 다소 감소하였다. 방사선처리된 참깨박단백질은 거품형성력과 거품안정성이 대조구에 비해 증가하였고, 유화력과 유화안정성도 방사선처리구가 비처리구에 비해 증가하였다. 수분흡착력은 별다른 변화가 없었으나, 유지흡착력은 방사선처리구가 비처리구에 비해 감소하였다.

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