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

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

  1. J. Agric. Food Chem. v.36 Functional properties of soy protein hydrolysates from a continuous ultrafiltration reactor Deeslie,W.D.;Cheryan,M.
  2. J. Fodd Sci. v.44 Phytate-protein interactions in soybean extracts and low-phytate soy protein products De Rham, O.;Jost,T.
  3. J. Am. Oil Chem. Soc. v.56 Functional properties of soy proteins Kinsella,J.E.
  4. J. Agric. Food Che. v.18 Soybean protein: Their functional, chemical and physical properties Wolf.W.J.
  5. 한국식품과학회지 v.9 no.3 탈지대두박에서 추출한 분리대두단백질의 식품학적 성질 변시명;김철진
  6. J. Agric. Foo. Chem. v.24 Solubility profile, intrinsic viscosity and optical rotation studies of acid precipitated soy protein and commercial soy isolate Shen,J.L.
  7. J. Am. Oil Chem. Soc. v.54 Physical and chemical properties of soybean protein Wolf,W.J.
  8. J. Sci. Food Agric. v.32 Nitrogen extractability of sesame(Sesa-mnm indiculum L.) seed and the preparation of two protein isolates Nilo Rivas, R.;Dench,J.E.;Caygill,J.C.
  9. J. Agric. Food Chem. v.24 Influence of suspension medium and pH on functional and protein properties of defatted peanut meal Mcwatters,K.H.;Cherry,J.P.;Molmes,M.R.
  10. J. Food Sci. v.47 Modification of the sodium hexametaph osphate extraction-precipitation technique of rapeseed protein concentrate preparation Thompson,L.U.;Reyes,E.;Jones,J.D.
  11. J. Agric. Food Chem v.31 Effect of acetylation and succinylation of cottonseed flour on its functional properties Rahma,E.H.;Narasinga Rao. M. S.
  12. J. Food Sci. v.40 Selected functional properties of sunflower meal Huffman,V.L.;Lee.C.K.;Burn,E.E.
  13. Chemistry, technology and utilization World oilseed
  14. J. Am. Oil Chem. Soc. v.49 Sesame: Current knowledge of composition and use Lyon,C.K.
  15. 한국식품과학회지 v.5 no.2 참깨박에 대한 식품영양학적 연구 신효선
  16. 한국농화학회지 v.23 참깨박 단백질의 분리와 조성 김준평;심우만;김종직
  17. J. Food Sci. v.48 Some functional and utlilization characteristics of sesame flour and proteins De Pauda, M. R.
  18. J. Am. Oil Chem. Soc. v.56 Sesame protein: A review and prospectus Johnson,L.A.;Suleiman,T.M.;Lusas,E.W.
  19. J. Sci. Food Agric. v.32 Selected functional properties of sesame(Sesamum indiculum L.) flour and two protein isolates Dench,J.E.;Nilo Rivas, R.;Caygill,J.C.
  20. J. Food Sci. v.37 Comparison of the baking properties of several oilseed flour Rooney,L.W.;Gustason,C.B.;Clark,S.P.;Cater,C.M.
  21. 한국영양식량학회지 v.12 no.3 Succinylation이 엽농축단백질의 기능성에 미치는 영향 조수영;김종균
  22. Cereal Chem v.50 Effect of processing pH on the properties of peanut protein isolates and oil Rhee,K.C.;Cater,C.M.;Mattil,K.F.
  23. J. Agric. Food Chem. v.24 no.4 Functional properties of succinylated and acetylated soy protein Franzen,K.L.;Kinsella,J.E.
  24. A.O.A.C.(13th ed.) Association of official analytical chemists A.O.A.C.
  25. Cereal Chem. v.48 A method for phytic acid determination in wheat and wheat fractions Wheeler,E.L.;Ferrel,R.E.
  26. Lab.Pro. v.20 Wet-ashing apparatus to prepare biological materials for atomic absorption spectro-photometry Thompson,R.H.;Blanchflower,W.J.
  27. J. Agric. Food Chem. v.31 Rapid determination of tryptophan in Bean(Pheseolus vulgaris) by the acid ninhydrin method. Sodek,L.;Vecchia,T.D.;Maria,L.G.
  28. Color of foods Mackinney,G.;Little,A.C.
  29. 영남대학교 대학원 박사학위 논문 한외여과에 의한 참깨박 농축단백질의 제조 전정례
  30. J. Agric. Food Chem. v.23 Identification and properties of phytate in cereal grains and oilseed products De Boland, A. R.;Garner,G.B.;O`Dell,B.L.
  31. J. Food Sci. v.53 no.3 Emulsification properties of succinylated canola protein isolate Paulson,A.T.;Tung,M.A.
  32. 한국식품과학회지 v.20 no.3 과산화수소, papain처리 및 acyl화가 분리 참깨박단백질의 품질 및 기능적 성질에 미치는 영향 김성렬;심현숙
  33. 영남대학교 대학원 석사학위 논문 추출pH가 참깨박 농축단백질의 성분과 기능성에 미치는 영향 김은정
  34. 한국영양식량학회지 v.18 no.4 숙시닐화 및 부분가수분해가 대두 단백질분리물의 기능적 특성과 단백질-단백질 상호작용에 미치는 영향 이지원;하정욱
  35. J. Food Technol. v.17 Functional properties of acetylated and succinylated sunflower protein isolate Kabirullah,M.;Wills,R.B.H.
  36. 한국농화학회지 v.32 no.4 들깨 (Perilla ocimoides L.)종자의 단백질 분해에 따른 phytate와 질소의 용해도 윤형식;이재하
  37. Texas A & M Univ. Ph D. thesis Optimization of protein isolation from sesame Suleiman,T.M.
  38. J. Am. Oil Chem. Soc. v.59 no.4 Preparation of low-phytate rapeseed protein by ultrafiltration Siy,R.D.;Talbot,F.D.F.
  39. J. Agric. Food Chem. v.24 Complexation of phytic acid with protein and cations in corn germ and oilseed meal O`Dell,B.L.;Boland,A.
  40. Cereal Chem. v.51 Effect of dietary phytic acid on the avail-ability of iron and phosphorous. Rachotra,G.S.;Loewe,R.J.;Puyat,L.
  41. 한양대학교 대학원 석사학위 논문 참깨 종실 단백질로부터 phytate 제거에 관한 연구 이현주
  42. J. Food. Sci. v.49 Effect of acylation upon extractabillity of nitrogen phytic acid and minerals in rapeseed flour and protein concentrates Thompson,L,U.;Cho,Y.S.
  43. J. Am. Oil. Chem. Soc. v.60 no.1 Calcium phytate: Effect of pH and molar ratio on in vitro solubility Grynspan,F.;Cheryan,M.
  44. J. Food Sci. v.49 Precipitation behavior of extracted nitrogen, phytic acid and minerals in rapeseed flour modified by acylating agents Cho,Y.S.;Thompson,L.U.
  45. 한국식품과학회지 v.17 no.5 변형대두단백질의 기능 특성에 관한 연구 김영숙;황재관;조은경;이선영;변유량