Effect of Succinylation on Functional Properties of Leaf Protein Concentrates

Succinylation이 엽농축단백질(葉濃縮蛋白質)의 기능성(機能性)에 미치는 영향(影響)

  • Cho, Yeong Su (College of Agriculture, Gyeongsang National University) ;
  • Kim, Jong Kyu (College of Agriculture, Gyeongsang National University)
  • Received : 1983.07.20
  • Published : 1983.09.30

Abstract

This experiment was carried out to investigate the capability of production of artificial milk for leaf protein concentrate (LPC). Chloroplastic protein and cytoplasmic protein were extracted from leaves of Dystaenia takeshimana Nakai and LPC was extracted from leaves of Italian ryegrass to increase the functional properties of LPC as a level of milk casein. One gram of chloroplastic protein and cytoplasmic protein and 1g of LPC were succinylated by addition of succinic anhydride 0.1, 0.25, and 1g respectively. Their functional properties were investigated in this experiment. The results obtained were summarized as follows: 1. The non-succinylated LPC showed a higher value in bulk density than the chloroplastic protein, the cytoplasmic protein and LPC succinylated by addition of succinic anhydride 0.1, 0.25, and 1g respectively. Nevertheless, succinylation had an enhancing effect as indicated by the rises as the degrees of succinylation was increased. 2. Although solubility of non-succinylated LPC was lower than that of milk casein, succinylation caused an effective increase in the solubility of the protein and LPC. 3. Water absorption and fat absorption of succinylated LPC were twice to eight times higher than those of milk casein. Fat absorption was not influenced to the extent by succinylation as the water absorption. Excessive succinylation resulted in the decrease of both water absorption and fat absorption. 4. Emulsifying activity and emulsion stability were increased in proportion to the succinylated degree of LPC. More than 10% increase in the amount of succinic anhydride resulted in an apparent increase in emulsifying activity and emulsion stability. Besides, the succinylated LPC showed more excellent functional properties in emulsifying activity and emulsion stability than milk.

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