Fatty Acid and Sterol Composition of Leaf Protein Coagulated at Different pH

여러 pH에서 가열응고(加熱凝固)시켜 조제(調製)한 녹엽단백질(綠葉蛋白質)의 지방산(脂肪酸)과 Sterol조성(組成)

This experiment was carried out to investigate the effect of pH at coagulation on fatty acid and sterol composition of green LPC. Green juice of Italian ryegrass, red clover, oats and alfalfa was adjusted at pH 4, 6, 8 and heated at $85^{\circ}C$ for ten minutes. Green LPC was taken from the above green juice. The results obtained were as follows. 1. Green LPC of Italian ryegrass, oats and alfalfa contained much on the order of linoleic acid, palmitic acid and linolenic acid. Methyl ester of these three fatty acid accounted for 70.4% to 86.2% of total fatty acid methyl ester. Green LPC of red clover contained much palmitic acid, linoleic acid, and linolenic acid. These three fatty acid methyl ester accounted for 82.5% to 86.2% of total fatty acid methyl ester. 2. Linolenic acid was highest in the green LPC of red clover, oats and alfalfa which was adjusted at pH 8 and heated and coagulated, and next at pH 6, and pH 4, respectively. Linolenic acid was highest in the green LPC of Italian ryegrass which was adjusted at pH 6, next pH 8, and pH 4. 3. Green LPC of red clover and alfalfa contained cholesterol. The all green LPC contained campesterol, stigmasterol and sitosterol. 4. Sterol was highest in the green LPC of Italian ryegrass, red clover and oats which was adjusted at pH 8 and next at pH 4, and pH 6, respectively. Sterol was highest in the green LPC of alfalfa which was adjusted at pH 8, and next at pH 6, and pH 4, respectively.

응고시(凝固時) pH에 따라 green LPC중(中)의 지방산(脂肪酸)관 sterol의 조성(組成)이 어떻게 달라지는지를 알아보고져 Italian ryegrass, red clover, oats 및 alfalfa의 녹즙(綠汁)을 pH 4, 6, 8로 조성하여 가열응고(加熱凝固)시켜 green LPC를 만들어 실험한 결과(結果)는 다음과 같다. 1. Italian ryegrass, oats 및 alfalfa의 green LPC는 linoleic acid, palmitic acid, linolenic acid의 순(順)으로 함량(含量)이 점점 많았고, 이 세 지방산(脂肪酸) methyl ester가 전체지방산(全體脂肪酸) methyl ester의 70.4%에서 86.2%를 점유했다. red clover의 green LPC는 palmitic acid, linoleic acid, linolenic acid의 순(順)으로 함량(含量)이 많았고 이 세 지방산(脂肪酸) methyl ester는 전체지방산(全體脂肪酸) methyl ester의 82.5%에서 86.2% 범위였다. 2. red clover, oats 및 alfalfa의 green LPC는 pH4, pH6, pH8에서 가열응고(加熱凝固)한 LPC순(順)으로 linolenic acid의 함량(含量)이 점점 많았다. Italian ryegrass의 green LPC는 pH4, pH8, pH6에서 가열응고(加熱凝固)시킨 LPC순(順)으로 linolenic acid의 함량(含量)이 점점 많았다. 3. red clover와 alfalfa의 green LPC에서 cholesterol이 검출(檢出)되었다. 모든 green LPC에서 campesterol, stigmasterol, sitosterol이 검출(檢出)되었다. 4. 일반적으로 pH6, pH4, pH8에서 가열응고(加熱凝固)시켜 조제(調製)한 green LPC순(順)으로 sterol의 함량(含量)이 점점 많았다. 다만 alfalfa의 green LPC는 pH4, pH6, pH8에서 가열응고(加熱凝固)시켜 조제(調製)한 LPC순(順)으로 sterol의 함량(含量)이 점점 많았다.