Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Isolation of Iron-Binding Peptides from Sunflower (Helianthus annuus L.) Seed Protein Hydrolysates

해바라기씨박 단백질 가수분해물로부터 철분 결합 펩타이드의 분리

  • Choi, Dong Won (Dept. of Food Science and Technology, Chungnam National University) ;
  • Kim, Nam Ho (Dept. of Food Science and Technology, Chungnam National University) ;
  • Son, Kyung Bin (Dept. of Food Science and Technology, Chungnam National University)
  • Received : 2013.03.05
  • Accepted : 2013.04.24
  • Published : 2013.07.31
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Abstract

Proteins from sunflower seeds were hydrolyzed with Alcalase and Flavourzyme to isolate iron-binding peptides. The optimal hydrolysis conditions were determined. Hydrolysates were filtered under a 3 kDa membrane and iron-binding peptides separated from the hydrolysates using ion exchange and gel permeation chromatographic methods. A fraction with the highest iron-binding activity (Fe/peptide, 0.69), F22, was obtained. These results suggest that fractions isolated from sunflower seed protein hydrolysates can be applied toward the production of iron supplements.

해바라기씨박 단백질 가수분해물로부터 철분 결합 펩타이드를 분리하기 위해 해바라기씨박 단백질을 단백 가수분해 효소인 alcalase와 flavourzyme을 이용하여 가수분해하였고, 가수분해물을 3 kDa 이하로 한외여과를 하였다. 한외여과된 가수분해물은 QAE Sephadex$^{TM}$ A-25 column과 Superdex$^{TM}$ peptide 10/300 GL column을 사용하여 철분 결합 펩타이드를 분리하였고, 분리된 분획 중 철분 결합력이 가장 높은 F22를 얻었다. 본 연구에서 얻어진 해바라기씨박 단백질 가수분해물로부터 분리된 분획들은 향후 기능성식품 소재 원료로 사용될 수 있다고 판단된다.

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References

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