한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제12권4호
- /
- Pages.364-367
- /
- 1983
- /
- 1226-3311(pISSN)
- /
- 2288-5978(eISSN)
번데기 단백질(蛋白質)의 추출성(抽出性)에 영향을 미치는 요인(要因)
Factors Affecting the Extractability of Protein of Silkworm Larvae
- Park, Jyung Rewng (Dept. of Food and Nutrition, Yeungnam University) ;
- Jun, Cha Sook (Dept. of Food and Nutrition, Yeungnam University)
- 투고 : 1983.11.05
- 발행 : 1983.12.31
초록
본실험(本實驗)은 번데기의 단백질(蛋白質) 최적(最適) 추출조건(抽出條件)을 검토하기 위하여 제사공장(製絲工場)에서 나온 탈지(脫脂)번데기를 oven-dry와 freeze-dry한 두 종류(種類)를 사용(使用)하여 추출성(抽出性)에 영향을 미치는 용매(溶媒)의 종류(種類), 추출용매(抽出溶媒)와의 혼합비율(混合比率), 온도(溫度) 및 시간(時間), 추출액(抽出液)의 pH의 영향 등을 검토하여 다음과 같은 결론(結論)을 얻었다. (1) 추출용매(抽出溶媒)에 따른 질소추출(抽出)은 0.05M NaOH에서 56%로 가장 많았으며 시료와 추출용매(抽出溶媒)와의 비율(比率)은 1 : 40일때가 질소추출(抽出)이 좋았다. (2) 추출(抽出)에 대한 온도(溫度)의 영향은 freeze-dry한 경우
This experiment was designed to investigate the optimum conditions for the extraction of protein from the silkworm larvae by using the oven-dried and freeze-dried samples. The extractability was examined on the basis of kinds of extractants, ratio of sample to extractants, extraction time, temperature, and the effect of pH. The following results were obtained: (1) About 56% of proteins were extracted when 0.05M NaOH was used and the highest extractability was obtained at the ratio of 1 : 40 (sample: extractant). (2) The amount of nitrogen extracted was gradually increased when the extraction temperature was increased from
키워드