Applied Chemistry for Engineering (공업화학)

The Korean Society of Industrial and Engineering Chemistry (한국공업화학회)
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Physicochemical Characteristics of Carrot Glycoprotein

당근 당단백질의 물리화학적 특성

  • Published : 2013.02.10
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Abstract

This study was performed to investigate the physicochemical characteristics of glycoprotein extracted from carrot. We manufactured glycoprotein using natural vegetable raw materials carrots, and then analyzed it's physicochemical properties. The results showed that the nutritional composition of carrot glycoprotein (CG) consisted of 2.35% carbohydrate and 94.2% glycoprotein. There were small amounts of hydroxyproline and glycine known as characteristics of collagen peptide in the amino acid of CG, but there were large amount of glutamic acid and aspartic acid involved in the metabolism of glucose and fat. The calories of CG was 342.1 kcal/100 g and the molecular weight appeared less than 594 Da average molecular weight distribution.

본 연구는 당근에서 추출한 당근당단백질(carrot glycoprotein, 이하 CG라 명함)의 물리화학적인 특성을 조사하기위하여 수행되었다. 천연 식물성 원료인 당근에서 CG를 제조하여 물리화학적인 특성을 분석하였다. 영양성분 조성을 분석한 결과 CG는 당단백질로서 2.35%의 탄수화물과 94.2%의 단백질로 구성되어있는 것으로 나타났다. 아미노산 조성분석 결과 CG는 콜라겐 펩타이드의 특징인 hydroxyproline과 glycine은 소량 검출되었으며, 포도당과 지방 대사에 관여하는 glutamicacid와 asparticacid가 높게 검출되었다. 또한 열량 분석결과 100 g의 CG는 342.1 kcal의 열량을 지니고 있는 것으로 나타났다. CG의 분자량 분석 결과에서는 594 Da 이하의 평균분자량 분포를 나타내는 특성을 가지고 있는 것을 알 수 있었다.

Keywords

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