Lipid Composition and Protein Pattern of Prunus Tomentosa Thunberg Seed

앵두(Prunus Tomentosa Thunberg)씨의 지방질 조성 및 단백질 패턴

  • Yoon, Hyung-Sik (Department of Food Science and Technology, Kyungpook National University) ;
  • Park, Jin-Sang (Department of Food Science and Technology, Kyungpook National University)
  • 윤형식 (경북대학교 식품가공학과) ;
  • 박진상 (경북대학교 식품가공학과)
  • Published : 1985.08.01


Prunus tomentosa Thunberg seed was investigated to evaluate its possibility for use as food resources of fats and proteins. The seed contained 40.38% of crude fat and 26.59% of crude protein. The lipid fractions obtained by silicic acid column chromatography were mainly composed of 95.49% of neutral lipids, whereas compound lipids were only 4.51%. Among the neutral lipid components by thin-layer chromatography, triglycerides were 89.86%, sterols, monoglycerides, sterol esters, free fatty acids and diglycerides were 4.14%, 2.98%, 1.77%, 1.07%, and 0.18%, respectively. Oleic acid (65.06-66.05%) and linoleic acid (26.56-28.40%) were the main fatty acids in the total lipid, neutral lipid and triglyceride fractions. In the glycolipid and phospholipid fractions, predominant fatty acids were oleic acid (40.55-51.46%), linoleic acid (20.26-30.89%) and palmitic acid (17.64-21.43%). The extractability of salt soluble protein of seed was 60%, and recovery rate of main protein fraction separated by Sephadex G-200 was about 46.5%. The electrophoretic analysis showed 7 bands in seed protein.