Protein and amino acid composition of korea apricot seeds

한국산 살구씨앗의 단백질 및 아미노산 조성

  • Namkung, Sok (Department of Food and Nutrition Seoul Health Junior College) ;
  • Lee, Jeong-Yun (Department of Food and Nutrition Seoul Health Junior College)
  • 남궁석 (서울보건전문대학 식품영양과) ;
  • 이정윤 (서울보건전문대학 식품영양과)
  • Published : 1987.11.30

Abstract

These experiments were conducted to find out the possibility of utilizing apricot seed as resources of food protein. The apricot seed contained 23.3% of crude protein. The salt soluble protein of apricot seed was highly dispersible in 0.2M sodium phosphate buffer containing about 0.3M $MgSO_4$, and the extractability of seed protein was about 35%. Major amino acid composition of apricot protein were glutamic acid and aspartic acid. The electrophoretic analysis showed 9 bands in apricot seed protein. Molecular weight for the main protein of the apricot seed separated by 1% SDS polyacrylamide gel electrophoresis was 49,000. Molecular weights of salt soluble protein measured by Sephadex G-200 was 110,000.

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