Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Protein Concentrate from Ginseng Leaf and its Nutritive Value

인삼엽 단백질의 추출 및 영양가

  • Kim, Ji-Hwa (Technical Research Institute of Il Hwa Co., Ltd.) ;
  • Lee, Mu-Seung (Department of Food and Nutrition, Dongduck Women's University) ;
  • Nam, Chang-Woo (Department of Food and Nutrition, Dongduck Women's University)
  • 김지화 ((주)일화기술연구소) ;
  • 이무성 (동덕여자대학교 식품영양학과) ;
  • 남창우 (동덕여자대학교 식품영양학과)
  • Published : 1989.06.01
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Abstract

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.

인삼엽 단백질의 식량화를 위하여 엽단백질 농축물(LPC)을 조제하여 그 아미노산 조성과 인공소화율을 검토하였다. 인삼엽을 $-20^{\circ}C$ 냉아세톤으로 처리하고 0.2% NaOH(0.5% SDS, 0.5% 2-ME 함유)로 단백질을 추출하며 인삼 LPC를 얻었다. 인삼 LPC의 일반성분으로는 지방과 회분이 1% 미만이었고 단백질은 75% 내외로 많았으며 총 당은 약 5% 이었다. 총 사포닌 함량은 약 1.2%이고 panaxadiol과 panaxatriol의 비는 1.67이었다. 아미노산 조성은 aspartic acid의 함량이 약 13.4%로 가장 많았으며 methionine의 함량은 매우 낮았다. 필수아미노산토 고루 들어 있었고 총 아미노산에 대한 필수아미노산은 54.5%이였고 E/T ratio는 3.02이었다. LPC의 제 1제한아미노산은 함황아미노산이고, 그 amino acid score는 43.1이었다. Pepsin및 trypsin을 사용한 인삼 LPC의 소화율은 비교단백질인 milk casein에 비하며 낮았다.

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