Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Nutritive Value and Functional Properties of Protein Concentrate Fractionated from Chrysanthemum Flowers

  • Park, Nan-Young (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Park, Yong-Jin (Dept. of Traditional Fermentaed Food, Kyongbuk College of Science) ;
  • Kwon, Joong-Ho (Dept. of Food Science and Technology, Kyungpook National University)
  • Published : 1998.06.01
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Abstract

Some functional properties and nutritive value were determined for the protein concentrated fractionated from chrysanthemum flower in orer to renew interest in the flowers as food. Proximate components of chrysanthemum flower protein concentration (FPC) showed 61.2% protein, 2.0% fat and 35.2% carbhydrate on a dry basis. In amino acid composition of FPC, glutamic acid was the highest in the content, follwoed by aspartic acid, leucine and lysine. The ratio of essential/ total amino acids(E/T) was 0.42, showing a higher level of essential amino acids compared to the FAO reference protein. Digestibility of chrysanthemum FPC by pepsin and trypsin was lwoer than that of casein and was negatively correlative to both water and fat absorptions. Similar characteristics were determined between chrysanthemum FPC and milk casein in their emulsifying activity and emulsion stability. This results indicate that flowers or petals of chrysanthemum might be developed as a good source of protein.

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