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

  • 제42권7호
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  • Pages.1162-1166
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  • 2013
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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해바라기씨박 단백질 가수분해물로부터 철분 결합 펩타이드의 분리

Isolation of Iron-Binding Peptides from Sunflower (Helianthus annuus L.) Seed Protein Hydrolysates

  • Choi, Dong Won (Dept. of Food Science and Technology, Chungnam National University) ;
  • Kim, Nam Ho (Dept. of Food Science and Technology, Chungnam National University) ;
  • Son, Kyung Bin (Dept. of Food Science and Technology, Chungnam National University)
  • 투고 : 2013.03.05
  • 심사 : 2013.04.24
  • 발행 : 2013.07.31
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초록

해바라기씨박 단백질 가수분해물로부터 철분 결합 펩타이드를 분리하기 위해 해바라기씨박 단백질을 단백 가수분해 효소인 alcalase와 flavourzyme을 이용하여 가수분해하였고, 가수분해물을 3 kDa 이하로 한외여과를 하였다. 한외여과된 가수분해물은 QAE Sephadex$^{TM}$ A-25 column과 Superdex$^{TM}$ peptide 10/300 GL column을 사용하여 철분 결합 펩타이드를 분리하였고, 분리된 분획 중 철분 결합력이 가장 높은 F22를 얻었다. 본 연구에서 얻어진 해바라기씨박 단백질 가수분해물로부터 분리된 분획들은 향후 기능성식품 소재 원료로 사용될 수 있다고 판단된다.

Proteins from sunflower seeds were hydrolyzed with Alcalase and Flavourzyme to isolate iron-binding peptides. The optimal hydrolysis conditions were determined. Hydrolysates were filtered under a 3 kDa membrane and iron-binding peptides separated from the hydrolysates using ion exchange and gel permeation chromatographic methods. A fraction with the highest iron-binding activity (Fe/peptide, 0.69), F22, was obtained. These results suggest that fractions isolated from sunflower seed protein hydrolysates can be applied toward the production of iron supplements.

키워드

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