Protein Concentrate from Ginseng Leaf and its Nutritive Value

인삼엽 단백질의 추출 및 영양가

  • Kim, Ji-Hwa (Technical Research Institute of Il Hwa Co., Ltd.) ;
  • Lee, Mu-Seung (Department of Food and Nutrition, Dongduck Women's University) ;
  • Nam, Chang-Woo (Department of Food and Nutrition, Dongduck Women's University)
  • 김지화 ((주)일화기술연구소) ;
  • 이무성 (동덕여자대학교 식품영양학과) ;
  • 남창우 (동덕여자대학교 식품영양학과)
  • Published : 1989.06.01

Abstract

This study was investigated to evaluate the feasibility of protein concentrate for human food from ginseng leaf. The protein concentrate was prepared from ginseng green leaf by treating with cold acetone , followed by protein extraction with 0.2% NaOH containing 0.5% 2-mercaptoethanol and 0.5% sodium dodecyl sulfate. Proximate composition of the ginseng leaf protein concentrate (LPC) showed that fat and ash was less than 1%, protein was about 75%, total sugar and total saponin was 5% and 1.2%, respectively. As compared to the provisional amino acid pattern reported by FAO/WHO, ginseng LPC was found to be poor in S-containing amino acids, which were the first limiting amino acid. The amino acid score and E/T ratio of ginseng LPC were 43.1 and 3.02, respectively. Digestibility of ginseng LPC by pepsin and trypsin was lower than that of milk casein.

Keywords

ginseng leaf protein concentrate;amino acid composition;in vitro digestibility