Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Preparation and Availability Analysis of Vegetable Glycoprotein

식물성 당단백질의 제조 및 유효성 분석

  • 이미진 (충북대학교 공과대학 공업화학과,씨엔에이바이오텍(주)) ;
  • 정노희 (충북대학교 공과대학 공업화학과,씨엔에이바이오텍(주))
  • Published : 2009.09.30
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Abstract

This study is on the feasibility of use of glycoprotein in various areas such as cosmetics and food etc. by extracting, isolating and refining glycoprotein from carrots, red ginseng extract residue, sesame and pine needles using protease(pepsin) and by analyzing general characteristics and measuring various bioactivities. The results of analysis of nutritional composition showed protein contents of glycoprotein. In the analysis of constitutive amino acids, the ratio of contents of hydroxy proline and glycine, the characteristics of glycoproteins appeared similar and the contents of glutamic acid and aspartic acid appeared higher. As a result of measurement contents of total polyphenol and flavonoid, it showed that glycoprotein had more contents generally, and the effect of bioactivity of glycoprotein appeared higher although different kinds of glycoprotein showed a little DPPH radical and nitrite scavenging ability, total antioxidant capacity by ABTS, ACE inhibitory.

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