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Measurement of Molecular Weight and Heating Properties of Korean White Ginseng Protein  

박상욱 (한남대학교 식품영양학과)
Publication Information
The Korean Journal of Food And Nutrition / v.17, no.1, 2004 , pp. 66-71 More about this Journal
Abstract
This study was carried out to elucidate the molecular weight and the heating properties of Korean white ginseng protein by CM-cellulose column chromatography and electrophoresis. Thermostable protein contents were 0.17% in xylem-pith and 0.15% in cortex-epidermis of tap root by 90min of heating. The contents of thermostable protein were decrease after 90min of heating. By Electrophoresis, seven bands of 66, 45, 29, 24, 22, 20, 12kD were observed up to 30min of heating, but the band of 22kD was disappeared after 60min. of heating. The cationic protein content of thermostable protein fraction (28.24%) was higher than the anion protein content(0.80%). The molecular weight of thermostable protein fractions were 66kD, 55kD, 36kD and those of thermolabile protein fractions were 29kD, 24kD, 22kD, 20kD.
Keywords
thermostable protein; thermolabile protein; cationic protein; anionic protein;
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