Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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Characterization of Hempseed Protein in Cheungsam from Korea

한국산 청삼 헴프단백질의 특성 분석

  • Kim, Jum-Ji (Department of Medical Biotechnology, Soonchunhyang University) ;
  • Lee, Mi-Young (Department of Medical Biotechnology, Soonchunhyang University)
  • 김점지 (순천향대학교 의료생명공학과) ;
  • 이미영 (순천향대학교 의료생명공학과)
  • Received : 2011.03.04
  • Accepted : 2011.04.07
  • Published : 2011.04.30
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Abstract

The neutrichemical analysis of hempseed from Cheungsam was performed in order to apply hempseed to food industry. Cheungsam hempseed was mainly composed of crude fat (30.52%) and protein (30.02%). The hempseed fat contained about 88% of polyunsaturated fatty acids, and the omega-6 to omega-3 ratio was determined to be approximately 3:1. Hempseed from Cheungsam was rich in essential amino acids. Moreover, hempseed protein from Cheungsam, extracted by acid-base precipitation method, showed free radical scavenging activity. The results suggest that Cheungsam hempseed protein could be utilized as a superior source of protein nutrition.

한국산 청삼종자를 식품산업 분야에서 응용하기 위해서 청삼종자의 영양화학적 분석을 실시하였다. 청삼종자는 약 30.52%의 지방과 30.02%의 단백질로 구성되어 있었다. 청삼종자 지방은 약 88%의 불포화지방산으로 구성되어 있었으며, 오메가-6와 오메가-3 지방산 함량의 비율이 약 3:1이었다. 또한 청삼종자는 높은 필수 아미노산 함량을 나타내었다. 뿐만 아니라 산-염기 침전법으로 추출한 청삼종자 단백질은 자유라디칼 소거활성을 나타내었다. 이러한 결과들은 청삼 헴프단백질이 우수한 단백질 공급원으로 사용될 수 있음을 보여준다.

Keywords

References

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