Browse > Article

Physicochemical Characteristics of Carrot Glycoprotein  

Lee, Mi-Jin (CNABiotech., Co., Ltd.)
Jang, Boo-Sik (CNABiotech., Co., Ltd.)
Jeong, Noh-Hee (Department of Engineering Chemistry, Chungbuk University)
Publication Information
Applied Chemistry for Engineering / v.24, no.1, 2013 , pp. 62-66 More about this Journal
Abstract
This study was performed to investigate the physicochemical characteristics of glycoprotein extracted from carrot. We manufactured glycoprotein using natural vegetable raw materials carrots, and then analyzed it's physicochemical properties. The results showed that the nutritional composition of carrot glycoprotein (CG) consisted of 2.35% carbohydrate and 94.2% glycoprotein. There were small amounts of hydroxyproline and glycine known as characteristics of collagen peptide in the amino acid of CG, but there were large amount of glutamic acid and aspartic acid involved in the metabolism of glucose and fat. The calories of CG was 342.1 kcal/100 g and the molecular weight appeared less than 594 Da average molecular weight distribution.
Keywords
glycoprotein; collagen; collagen peptide; amino acid; molecular weight;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 J. I. Shin, C. W. Ahn, H. S. Nam, H. J. Lee, and T. H. Moon, Kor. J. Food Sic. Technol., 27, 230 (1995).
2 S. C. Ahn, B. Y. Kim, W. K. Oh, M. S. Lee, E. Y. Bae, D. W. Kang, and J. S. Ahn, Kor. J. Pharmacogn., 33, 144 (2002).
3 K. Shatoshi and M. Masashi, Fragrance J., 7, 48 (1997).
4 D. Lamport and D. H. Northcote, J. Nat., 188, 665 (1960).
5 J. L. Dint, J. S. Hsu, M. M. Wang, and J. T. Txen, J. Agr. Food Chem., 50, 2920 (2002).   DOI   ScienceOn
6 Y. Kimura, C. Miyagi, M. Kimura, M. Nitoda, and N. S. Kawai, Biosci. Biotech. Biochem., 64, 2109 (2000).   DOI   ScienceOn
7 R. I. Hirsch and A. Kellner, J. Exp. Med., 104, 15 (1996).
8 S. Y. Wong, G. R. Guilj, T. W. Rademacher, and R. A. Dwek, Glycoconjugate J., 10, 227 (1993).
9 K. T. Lim, K. S. Heo, and Y. O. Son, Food Sci. Biotechnol., 11, 484 (2002).
10 V. E. Ooi and F. Liu, Curr. Med. Chem., 7, 715 (2000).   DOI   ScienceOn
11 J. H. Ko, S. J. Lee, and K. T. Lim, Toxicol. in Vitro., 19, 353 (2005).   DOI   ScienceOn
12 W. G. Cho, K. Y. Kyung, and S. M. Yu, J. Korean Soc. Appl. Biol. Chem., 26, 191 (2009).
13 K .T. Lim, S. J. Lee, J. H. Ko, and P. S. Oh, Korean J. Food Sci. Technol., 37, 624 (2005).
14 D. T. A. Lamport, J. Biol. Chem., 238, 1438 (1963).
15 M. J. Lee, Ph. D. Dissertation, Chungbuk National University, Cheongju, Korea (2012).
16 KFDA, Food Code, Seoul (2011).
17 KFDA, Establishment of analysis method for the amino acids permitted as food additives such as L-glutamate, Seoul (2004).
18 L. L. Konermann and D. J. Douglas, J. Am. Soc. Mass Spectrom. 9, 1248 (1998).   DOI   ScienceOn
19 J. A. Serup and C. W. Winther, ACTA DERM-VENEREOL, 69, 457 (1989).
20 S. H. Jang, A. Jang, K. J. Kim, and Y. H. Cheon, Anima. Sci. Technol., 45, 319 (2003).   DOI
21 K. Y. Shin, C. W. Park, and C. H. Lee, Korean J. Dermatol, 38, 183 (2000).