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 and Characterization of Arrowroot Leaf Proteins

칡잎단백질(蛋白質)의 분리(分離) 및 그 성질(性質)에 관한 연구

  • Lee, Ka-Sun (College of Agriculture, Chungnam National University) ;
  • Yim, Kook-Yi (Department of Food and Nutrition, Daejeon Junior College) ;
  • Choi, Woo-Young (College of Agriculture, Chungnam National University) ;
  • Oh, Man-Jin (College of Agriculture, Chungnam National University)
  • 이가순 (충남대학교 농과대학) ;
  • 임국이 (대전실업전문대학 식품영양과) ;
  • 최우영 (충남대학교 농과대학) ;
  • 오만진 (충남대학교 농과대학)
  • Published : 1985.11.21

Abstract

To characterize the protein from arrowroot leaf, proteins were extracted and separated from arrowroot leaf, then its amino acid composition and functional properties were studied. Protein in arrowroot leaf was consisted of 18.5% albumin, 33.5% globulin, 34.0% glutelin, 6.2% protamine and 7.8% insoluble residues. The rates of precipitation of proteins which extracted with water, 1M NaCl, and 0.015N NaOH as a solvent were 84.7% (at pH 3.0), 76.4% (at pH 2.5) and 86.4% (at pH 4.0), respectively. The extracted proteins were separated up to about 90% by organic solvents such as ethanol and acetone at 80% concentration, Composition of arrowroot leaf protein concentrates were: $1{\sim}2%$ moisture, $59{\sim}67%$ protein, $4{\sim}8%$ ash and $5{\sim}6%$ (dialyzed concentrates) or $1{\sim}2%$ (acetone-treated ones) lipid. Main amino acids of the concentrates were aspartic acid, glutamic acid and glycine. Solubility profile of the concentrates according to pH was typical. The minimum solubility (below pH 5.0) of acetone extracted protein concentrates was lower than that of unextracted ones, whereas the reverse was true for pH value above this region. Bulk density, water and fat absorption of the concentrates were attributable to correlation to the treatment of acetone. And the bulk density of the concentrates was negatively correlative to both water and fat absorption. Emulsifying and foaming properties were not varied with the treatment of acetone.

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