한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제22권4호
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- Pages.386-392
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- 1990
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- 0367-6293(pISSN)
장려품종 콩의 단백질 특성
Protein Characteristics of the Recommended Soybean Varieties in Korea
- Kim, Dong-Man (Food Science and Technology Lab., Korea Food Research Institute) ;
- Yoon, Hye-Hyun (Food Science and Technology Lab., Korea Food Research Institute) ;
- Kim, Kil-Hwan (Food Science and Technology Lab., Korea Food Research Institute)
- 발행 : 1990.08.01
초록
장려품종 콩 19종의 단백질 특성 비교로 추출용매에 따른 단백질 획분의 분포, 전기영동 특성 및 아미노산 조성을 조사하였다. 이들 콩에 함유된 글리시닌은 콩단백질의
Soybean proteins of 19 varieties recommended In Korea were characterized by solubility classes, SDS-PAGE and amino acid composition. In distribution of the protein fractions by solubility difference, glycinin content was