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KMID : 1007519920010010050
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Food Science and Biotechnology
1992 Volume.1 No. 1 p.50 ~ p.53
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Nutritive Value and Functional Properties of Protein Concentrate Fractionated from Acacia Flower(Robinia Pseudo-acacia)
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Kwon Joong-Ho
Yoon Hyung-Sik
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Abstract
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Nutritive value and some functional properties were determined for the protein concentrate fractionated from acacia flowers in order to renew interest in the flowers as food. Proximate composition of acacia flower protein concentrate(FPC) showed 77.3％ protein, 1.1％ fat and 10.6％ total sugar on a dry basis. In amino acid composition of FPC, glutamic acid was the highest in the content, followed by aspartic acid, proline and leucine. The ratio of essential/total amino acids(E/T) was 0.39, indicating tryptophan and methionine as the limiting amino acid. Digestability of acacia FPC by pepsin and trypsin was lower than that of casein and minimum solubility was observed in the range of pH 3 to 5. Bulk density of the concentrate was negatively correlative to both water and fat absorption properties. Similar characteristics were determined between acacia FPC and milk casein in their emulsifying activity and emulsion stability. The results suggest that flowers can be possibly developed as a good source of protein.
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