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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.3 No.2
- 발행연도
- 1998.6
- 수록면
- 175 - 179 (5page)
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초록· 키워드
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Some functional properties and nutritive value were determined for the protein concentrate fractionated from chrysanthemum flower in order to renew interest in the flowers as food. Proximate components of chrysanthemum flower protein concentrate (FPC) showed 61.2% protein, 2.0% fat and 35.2% carbohydrate on a dry basis. In amino acid composition of FPC, glutamic acid was the highest in the content, followed by aspartic acid, leucine and lysine. The ratio of essential/ total amino acids (E/T) was 0.42, showing a higher level of essential amino acids compared to the FAO reference protein. Digestibility of chrysanthemum FPC by pepsin and trypsin was lower than that of casein with minimum solubility at around pH 4. Bulk density of FPC was higher than that of milk casein and was negatively correlative to both water and fat absorptions. Similar characteristics were determined between chrysanthemum FPC and milk casein in their emulsifying activity and emulsion stability. This results indicate that flowers or petals of chrysanthemum might be developed as a good source of protein.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
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