• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.441-445
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• 1989

This study was investigated to evaluate the feasibility of protein concentrate for human food from ginseng leaf. The protein concentrate was prepared from ginseng green leaf by treating with cold acetone , followed by protein extraction with 0.2% NaOH containing 0.5% 2-mercaptoethanol and 0.5% sodium dodecyl sulfate. Proximate composition of the ginseng leaf protein concentrate (LPC) showed that fat and ash was less than 1%, protein was about 75%, total sugar and total saponin was 5% and 1.2%, respectively. As compared to the provisional amino acid pattern reported by FAO/WHO, ginseng LPC was found to be poor in S-containing amino acids, which were the first limiting amino acid. The amino acid score and E/T ratio of ginseng LPC were 43.1 and 3.02, respectively. Digestibility of ginseng LPC by pepsin and trypsin was lower than that of milk casein.