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http://dx.doi.org/10.3746/jkfn.2004.33.8.1353

Effect of Proteases on the Extraction of Crude Protein and Reducing Sugar in Pollen  

Choi, Su-Jeong (Dept. of Food Science and Nutrition, Dankook University)
Jeong, Yoon-Hwa (Dept. of Food Science and Nutrition, Dankook University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.8, 2004 , pp. 1353-1358 More about this Journal
Abstract
This study was conducted to increase crude protein and reducing sugar contents in pollen extracts by proteases. Four commercial neutral proteases (Alcalase 2.4L, Protamex, Flavozyme and Protease A) and two alkaline proteases (Protease S and Protease P) were used to prepare acorn and Darae pollen extracts. Contents of moisture, ash, crude protein and crude fat of acorn pollen were 5.2%, 2.7%, 6.2% and 22.3%, respectively, while those of Darae pollen were 5.4%, 2.8%, 1.8% and 27.8%, respectively. Contents of crude protein and reducing sugar in pollen extracts were increased by proteases. Alcalase 2.4L was the most effective in increasing protein contents while Protease A in increasing reducing sugar contents. It is suggested the use of proteases is one of the potential methods for increasing the contents of crude protein and reducing sugar in preparation of pollen extracts.
Keywords
pollen; protease; extracts; protein; reducing sugar;
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