• Journal of Sericultural and Entomological Science
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• v.51 no.2
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• pp.119-122
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• 2013

Pollens have been known to possess various biological properties. Therefore, pollens have been extensively used in functional food, folk medicine, and beverage industry to improve human health. This study was conducted to establish the optimized protocol for cytoplasm isolation of bee pollen. Data of biochemical parameters and fatty acid profiles were obtained from pollens of Acorn and Darae(Actinidia arguta). Contents of crude protein and crude fat were 24.1% and 11.8% in Acorn pollen, and those of Darae pollen showed 35.8% and 8.7% in crude protein and crude fat respectively. Also after lyophilizing of Acorn pollen, content of crude protein was increased to 26.5%. Main fatty acids were palmitic acid(C16 : 0), oleic acid(C18 : 1), linoleic acid(C18 : 2) and linolenic acid(C18 : 3) in bee pollen. Linoleic acid(37.3%) was dominant fatty acid in Acorn pollen that is one of essential fatty acids. Linolenic acid(48.3%) was dominant fatty acid in Darae pollen that is a polyunsaturated fatty acid. The proportion of unsaturated fatty acids to total acid content was 73.2% in Acorn and 63.2% in Darae pollen, and especially that of polyunsaturated fatty acids was higher than 55%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1353-1358
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• 2004

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.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.869-875
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• 1997

The chemical components of Korean pollens and pollen extracts were analysed to provide fundamental data for pollen processing and products development. The contents of crude protein, crude lipid, crude ash, crude fiber and carbohydrate of pollens were $14.0{\sim}22.3%,\;3.0{\sim}8.8%,\;2.2{\sim}3.3%,\;0{\sim}37.5%,\;and\;31.9{\sim}64.4%$ respectively, showing the specially high crude fiber content (37.5%) in Pine pollen. Almost all the carbohydrate, lipid, protein and ash components except fiber were extracted by water and n-hexane. Free sugars identified in water extracts $(10\;^{\circ}Bx)$ of pollens were fructose and glucose as major component and maltose as minor component. The proportions of three free sugars to total soluble solid content of Mixed, Acorn, and Pine water extracts were 73.6%, 85.4% and 47.7% respectively. Potassium and phosphorus content in pollens and pollen water extracts were high, but Ca, Na, Mg, Fe and Zn were not major mineral components. The essential amino acids such as leucine, phenylalanine, methionine, lysine, valine, isoleucine and threonine were contained richly in pollens and those were almost completely extracted by water. Vitamin $B_1$ and C were not detected, but only small amount of vitamin $B_2$ was detected in the pollens and pollen extracts tested. The essential fatty acids such as linoleic acid and linolenic acid were contained richly in pollens. The proportion of unsaturated fatty acids to total fatty acid content in Mixed, Acorn and Darae pollen except Pine was higher than 50%.