Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 3
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- Pages.284-288
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- 1992
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- 0367-6293(pISSN)
Effect of Phytate on the Electrophoretic Behavior of Rapeseed Protein Isolate
분리 유채단백의 전기영동 패턴에 미치는 Phytate의 영향
- Cho, Hee-Kyung (Department of Food and Nutrition, Ewha Woman's University) ;
- Yoon, Jae-Young (Department of Food and Nutrition, Ewha Woman's University) ;
- Lee, Su-Rae (Department of Food and Nutrition, Ewha Woman's University)
- Published : 1992.06.01
Abstract
This study was undertaken to investigate the effect of pH and phytate level on the solubility of the protein due to binding between phytate and low-phytate rapeseed protein isolate by means of SDS-polyacrylamide gel electrophoresis. Results showed that the number of protein bands decreased by the increasing amount of phytate added to the soluble extract at pH 2.0 and 5.0 whereas there was no change at pH 11.5. Among 18 bands of rapeseed proteins at pH 2.0, seven bands (105.8, 52.3, 37.3, 34.8, 26.3, 21.3, 18.4 KDa) were removed by precipitation with 100 mg phytate addition and six bands (78.8, 46.5, 19.4, 16.8, 11.7, 8.5 KDa) further disappeared by 150 mg phytate addition. Among 15 bands at pH 5.0, only four bands disappeared by phytate addition. It is suggested that the functionality of rapeseed protein isolate can be improved by lowering the phytate content.
영양 저해인자로 알려진 phytate를 제거한 분리 유채단백(low-phytate rapeseed protein isolate)을 제조하여 유채단백질과 phytate와의 결합양상에 미치는 pH 및 phytate 첨가량의 영향을 알아보기 위하여 SDS-polyacrylamide gel 전기영동법을 수행하였다. 가용화된 분리 유채단백은 pH2.0과 pH5.0에서 phytate 첨가량이 증가할수록 가용성 단백질 band의 수가 감소하였으며 pH11.5에서는 band의 변화가 없었다. pH2.0에서 대조군의 18개 band중 7개의 band(105.8, 52.3, 37.3, 34.8, 26.3, 21.3, 18.4KDa)가 100 mg phytate 첨가시 침전되었으며 150 mg 첨가시에는 6개의 band(78.8, 46.5, 19.4, 16.8, 11.7, 8.5KDa)가 더 사라졌다. pH5.0에서는 대조군과 비교하여 15개의 band중 4개의 band(34.8, 21.3, 18.4, 16.8KDa)만이 phytate 첨가시 침전되었다. 따라서 유채단백을 식품소재로 이용하기 위해서는 phytate 함량을 낮춤으로써 그의 기능성을 향상시킬 수 있을 것이다.