Fatty Acid and Sterol Composition of Leaf Protein Coagulated at Different pH

여러 pH에서 가열응고(加熱凝固)시켜 조제(調製)한 녹엽단백질(綠葉蛋白質)의 지방산(脂肪酸)과 Sterol조성(組成)

  • 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 effect of pH at coagulation on fatty acid and sterol composition of green LPC. Green juice of Italian ryegrass, red clover, oats and alfalfa was adjusted at pH 4, 6, 8 and heated at $85^{\circ}C$ for ten minutes. Green LPC was taken from the above green juice. The results obtained were as follows. 1. Green LPC of Italian ryegrass, oats and alfalfa contained much on the order of linoleic acid, palmitic acid and linolenic acid. Methyl ester of these three fatty acid accounted for 70.4% to 86.2% of total fatty acid methyl ester. Green LPC of red clover contained much palmitic acid, linoleic acid, and linolenic acid. These three fatty acid methyl ester accounted for 82.5% to 86.2% of total fatty acid methyl ester. 2. Linolenic acid was highest in the green LPC of red clover, oats and alfalfa which was adjusted at pH 8 and heated and coagulated, and next at pH 6, and pH 4, respectively. Linolenic acid was highest in the green LPC of Italian ryegrass which was adjusted at pH 6, next pH 8, and pH 4. 3. Green LPC of red clover and alfalfa contained cholesterol. The all green LPC contained campesterol, stigmasterol and sitosterol. 4. Sterol was highest in the green LPC of Italian ryegrass, red clover and oats which was adjusted at pH 8 and next at pH 4, and pH 6, respectively. Sterol was highest in the green LPC of alfalfa which was adjusted at pH 8, and next at pH 6, and pH 4, respectively.

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