|
KMID : 0380619780100010083
|
|
Korean Journal of Food Science and Technology
1978 Volume.10 No. 1 p.83 ~ p.87
|
|
|
Studies on the Composition of Fatty Acid and Protein in Pumpkin Seeds
|
|
|
|
|
Abstract
|
|
|
Dehulled pumpkin seeds produced in Korea were defatted and their composition of fatty acid was analyzed by gas chromatography. Soluble protein and insoluble protein were isolated from the dehulled and defatted pumpkin seeds.
The protein component was identified by disc-electrophoresis and the amino acid composition of the protein was analyzed.
(1) The pumpkin seed contained 46.5% of fat and 25.5% of protein respectively.
(2) The fatty acid of the pumpkin seed was compassed chiefly of linoleic acid (51.74%), oleic acid (22.2%), palmitic acid (18.1%) and stearic acid (7.84%)
(3) The amino acid composition of the soluble and insoluble seed protein contained most of all the amino acids except for S-contained amino acids.
(4) It has been identified by disc-electrophoresis that the soluble protein had 13 bands and the insoluble protein had 4 bands.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|