[논문]한국산 청삼 헴프단백질의 특성 분석

김점지; 이미영

doi:10.5762/kais.2011.12.4.1763

한국산 청삼 헴프단백질의 특성 분석
Characterization of Hempseed Protein in Cheungsam from Korea 원문보기

한국산학기술학회논문지 = Journal of the Korea Academia-Industrial cooperation Society, v.12 no.4, 2011년, pp.1763 - 1769

김점지 (순천향대학교 의료생명공학과) , 이미영 (순천향대학교 의료생명공학과)

초록
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한국산 청삼종자를 식품산업 분야에서 응용하기 위해서 청삼종자의 영양화학적 분석을 실시하였다. 청삼종자는 약 30.52%의 지방과 30.02%의 단백질로 구성되어 있었다. 청삼종자 지방은 약 88%의 불포화지방산으로 구성되어 있었으며, 오메가-6와 오메가-3 지방산 함량의 비율이 약 3:1이었다. 또한 청삼종자는 높은 필수 아미노산 함량을 나타내었다. 뿐만 아니라 산-염기 침전법으로 추출한 청삼종자 단백질은 자유라디칼 소거활성을 나타내었다. 이러한 결과들은 청삼 헴프단백질이 우수한 단백질 공급원으로 사용될 수 있음을 보여준다.

Abstract ▼ AI-Helper

The neutrichemical analysis of hempseed from Cheungsam was performed in order to apply hempseed to food industry. Cheungsam hempseed was mainly composed of crude fat (30.52%) and protein (30.02%). The hempseed fat contained about 88% of polyunsaturated fatty acids, and the omega-6 to omega-3 ratio was determined to be approximately 3:1. Hempseed from Cheungsam was rich in essential amino acids. Moreover, hempseed protein from Cheungsam, extracted by acid-base precipitation method, showed free radical scavenging activity. The results suggest that Cheungsam hempseed protein could be utilized as a superior source of protein nutrition.

주제어

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문제 정의

The information on the hempseed protein in Cheungsam from Korea is not available. The objective of this work was to characterize the hempseed protein in Cheungsam from Korea. The neutrochemical and antioxidant properties of hempseed protein from Cheungsam were investigated.

이론/모형

Hempseed protein has been reported to have good amounts of the sulfur-containing amino acids methionine and cysteine[15]. However, the sulfur-containing amino acids methionine and cysteine might be in some content destroyed due to the HCl- hydrolysis method used in this experiment.
The solubilized proteins were stirred at room temperatures for 1 h, centrifuged at 8,000 g for 30 min, and filtered through filter paper. Protein contents of the filtrate were determined according to the Bradford method using bovine serum albumin as a standard [13]. Each measurement was performed in triplicate.
The hempseed protein was prepared at room temperature by using acid-base precipitation method[1]. SDS-PAGE profiles of protein constituents in the presence and absence of 2-mercaptoethanol were presented in Fig.

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