Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Succinylation on the Composition of Sesame Protein Concentrates

숙시닐화에 따른 참깨박 농축 단백질의 성분 변화

  • Kim, Jin-Ah (Department of Food and Nutrition, Yeungnam University) ;
  • Park, Jyung-Rewng (Department of Food and Nutrition, Yeungnam University) ;
  • Cha, Myung-Hwa (Department of Food and Nutrition, Yeungnam University) ;
  • Kim, Jin (Department of Food and Nutrition, Yeungnam University) ;
  • Jeon, Jeong-Ryae (Department of Food and Nutrition, Yeungnam University)
  • 김진아 (영남대학교 식품영양학과) ;
  • 박정륭 (영남대학교 식품영양학과) ;
  • 차명화 (영남대학교 식품영양학과) ;
  • 김진 (영남대학교 식품영양학과) ;
  • 전정례 (영남대학교 식품영양학과)
  • Published : 1996.12.01
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Abstract

Addition of 0.5, 1.0 and 2.0g of succinic anhydride to 2g of sesame protein concentrates succinylated 44.9, 70.0and 83.1% of the available amino groups, respectively. Considerable amount of phytate were removed in all sesame protein concetrates and the highest reduction was obtained by addition of 2.0g of succinic anhydride. Among the minerals investigated, high amount of calcium and magnesium were presented in defatted sesame flour. In the case of calcium, magnesium and iron, the contents were decreased as the degree of succinylation was increased. Most amino acid content of sesame protein concentrates was not changed by succinylation but lysine was slightly decreased. Result of color measurement showed that the higher degree of succinylation, the higher values of L and B were founded.

Keywords

References

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