Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 15 Issue 2
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- Pages.128-135
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- 1986
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Studies on the Isolation of Albumin and Globulin from Wheat Germ Protein
밀 배아 단백질중 Albumin과 Globulin의 분리에 관한 연구
- Ho, Jeong-Kee (Department of Food Technology, Joong Gyung Junior College) ;
- Kim, Dong-Woo (Department of Food Technology, Joong Gyung Junior College) ;
- Shin, Doo-Ho (Department of Food Technology, Joong Gyung Junior College) ;
- Cho, Kwang-Yun (Department of Food Technology, Joong Gyung Junior College)
- Published : 1986.06.30
Abstract
Wheat germ protein was extracted and isolated by a Modified Osborne fractionation method and some properties were investigated. The results are summarized as follows; 1. Approximate compositions of wheat germ were moisture 10.5%, crude protein 22.8%, crude fat 2.4%, crude ash 3.2%, crude fiber 1.5%, respectively. 2. Nitrogen solubilities on various solvents were the lowest as 45.58% by Osborne method and the highest as 79.49% after sequencial extraction of the
밀배아단백질은 Modified Osborne방법에 의해 추출 분리하여 그의 몇가지 특성을 조사한 결과는 다음과 같다. 1. 밀배아의 일반성분 분석중 조단백질 함량은 22.8%로 나타났다. 2. 여러 용매에 의한 단백질 용해도는 종래의 Osborne방법이 45.58%로 가장 낮았고
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