Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Godulbaegi(Korean Lettuce, Ixeris sonchifolia H.) Kimchi on the in vitro Digestibility of Proteins

고들빼기 김치가 단백질 소화율에 미치는 영향

  • Ryu, Hong-Soo (Dept. of Nutrition and Foot Science, National Fisheries University of Pusan) ;
  • Hwang, Eun-Young (Dept. of Nutrition and Foot Science, National Fisheries University of Pusan) ;
  • Chun, Soon-Sil (Dept. of Food and Nutrition, Sunchon National University) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Rhee, Sook-Hee (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
  • Published : 1995.12.01
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Abstract

Extent of reduction in protein digestibility by Godulbaegi(lxeris sonchifolia H.) kimchi powder appeared to be related to the kimchi weight-to-protein weight ratio, the kind of protein sources, part of plants and fementation period. In vitro digestibilities of protein were significantly(p<0.05) reduced as the freeze dried kimchi powder weight-to-protein ration increased from 0.5 : 1.0 to 1.0 : 1.0 for all Godulbaegi samples and protein sources. Overall digestibility of protein sources in the presence of kimchi powder, the reduction ranked in the following order : soybean>casein>beef>squid. Lower(p<0.005) reduction occurred for each protein source when raw plant was exchanged for kimchi products. Some greater reduction of digestibility was noted in young plants and leaf samples than ripe or root samples. Trypsin inhibitor, which expressed as soybena trypsin inhibitor, was inversely related(r=0.8437) to in vitro protein digestibility of casein in the presence of Godulbaegi kimchi powder. More than three times of total polyphenols contained in leaves than in roots. Young leaves had 30% more total polyphenols(37.64mg/g sample) than that in ripe ones. Soaking in 5% NaCl solution for 24 hrs was markedly reduced in total polyphenols as 73% for leaves and 33% for roots. Remarkable reduction in total polyphenols was not checked during fermentation followed after soaking. Trypsin inhibitor content correlated well(r=0.8873) with total polyphenols in all of Godulbaegi samples.

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References

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