The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Measurement of Molecular Weight and Heating Properties of Korean White Ginseng Protein

백삼 단백질의 가열특성과 분자량 측정

  • 박상욱 (한남대학교 식품영양학과)
  • Published : 2004.03.01
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Abstract

This study was carried out to elucidate the molecular weight and the heating properties of Korean white ginseng protein by CM-cellulose column chromatography and electrophoresis. Thermostable protein contents were 0.17% in xylem-pith and 0.15% in cortex-epidermis of tap root by 90min of heating. The contents of thermostable protein were decrease after 90min of heating. By Electrophoresis, seven bands of 66, 45, 29, 24, 22, 20, 12kD were observed up to 30min of heating, but the band of 22kD was disappeared after 60min. of heating. The cationic protein content of thermostable protein fraction (28.24%) was higher than the anion protein content(0.80%). The molecular weight of thermostable protein fractions were 66kD, 55kD, 36kD and those of thermolabile protein fractions were 29kD, 24kD, 22kD, 20kD.

백삼단백질의 가열에 의한 내열특성을 알아보기 위하여 가열시간에 따른 내열성 단백질의 함량과 전기영동패턴을 조사하고, CM-cellose 컬럼크로마토그라피 방법으로 얻어진 분획을 가열하여 내열성 단백질과 비내열성단백질의 이온성분의 단백질함량을 분석하고 분자량을 확인하였다. 그 결과 가열시간에 따른 내열성 단백질의 함량은 주근 중심이 주근 주피보다 전체적으로 높았으며 두부위 모두 가열시간이 90분 이후부터는 감소하는 경향이 커졌다, 가열시간에 따른 내열성 단백질량은 가열시간이 길어짐에 따라 단백질은 감소하였고, 가열시간 30분까지는 66, 45, 29, 24, 22, 20, 12 kD 등 7개의 밴드가 가열시간 60분부터는 분자량 22 kD는 소실되었음이 확인되었다. 단백질 함량은 내열성 단백질이 비내열성 단백질보다 높게 나타났으며, 내열성 단백질 함량은 양이온성 단백성분 분획이 28.24%로 음이온성 단백성분 0.80%보다 훨씬 높았다. 내열성 단백질의 분자량은 66, 55, 36 kD 임을 확인하였다.

Keywords

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