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Optimized pH condition of protein extraction of Gastrodia elata Blume by alkaline method

알칼리에 의한 천마 단백질 추출의 최적 pH 조건

  • 장혜림 (영남대학교 식품영양학과) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Received : 2015.01.02
  • Accepted : 2015.02.12
  • Published : 2015.04.30

Abstract

This study investigated the optimum pH condition for the efficient extraction of protein from Gastrodia elata Blume. Five extraction pH values (8, 9, 10, 11, and 12) and three precipitation pH values (2, 4, and 6) were used. The protein content, browning degree, and recovery yield of the protein obtained under each pH condition were determined. Most of the G. elata Blume was made up of carbohydrates, and its protein content was also high. The amount of the extracted protein increased according to the increase in the extraction pH, but did not significantly differ between pH 8 and pH 9. The browning degree of the protein significantly increased as the extraction pH increased. The greatest amount of protein was precipitated at pH 4, the recovery yield of which was also the highest. As a result, it was found that the combination of extraction pH 9 and precipitation pH 4, which resulted in a 38.7% recovery yield and a low browning degree, is the optimum condition for the efficient extraction of protein from G. elata Blume.

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