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Journal of the Korean Chemical Society (JKCS)

ISSN 1017-2548(Print)
ISSN 2234-8530(Online)
Volume 21, Number 6
JKCSEZ 21(6)
December 20, 1977 

 
Title
The Effect of Coloring Food Additives on the α-Chymotrypsin Activity

식품착색료가 α-Chymotrypsin 작용에 미치는 영향
Author
Cheong Choi, Sang Ock Kim

최청, 김상옥
Keywords
Abstract
단백질 분해효소인 α-chymotrypsin이 식품발색제의 존재하에 어떻게 oligopeptide에 작용하여 분해하는가를 알기 위하여 본 실험을 실시하였다. 1. Oligopeptide인 Asp-Arg-Val-Tyr-Ile-His-Pro-D-Ala(8-D-Ala·angiotensin Ⅱ)의 융점은 210 ∼ 212℃, 분자식은 C44H67N13O12·2CH3COOH·H2O, 분자량은 970.08이었다. 2. 산으로 가수분해 하였을 때 몰 비율은 Asp : 1.01, Arg : 1.03, Val : 1.00, Tyr :40.94, Ile : 1.00, His : 1.05, Pro : 1.04, D-Ala : 1.03이었다. 3. (8-D-Ala)angiotensin Ⅱ의 oligopeptide에 α-Chymotrypsin의 작용은 Tyr-Ile 결합에만 분해작용을 하였다. 4. 식품착색제의 첨가는 paper chromatogram 방법에 의해서 추정할때 oligopeptide, (8-D-Ala) angiotensin Ⅱ에 대한 α-Chymotrypsin의 저해작용에 아무런 영향을 끼치지 않았음을 볼 수 있다.

This study was carried out to understand the activity of α-chymotrypsin, a proteolytic enzyme, to a oligopeptide in the presence of various coloring food additives. 1. The melting point of synthetic oligopeptide, Asp-Arg-Val-Tyr-Ile-His-Pro-D-Ala, ((8-D-Ala) angiotensin Ⅱ) was 210∼212℃. Chemical formula and molecular weight were C44H67N13O12·2CH3COOH·H2O and 970.08, respectively. 2.The amino acid rations by acid hydrolysis were Asp : 1.01, Arg : 1.03, Val : 1.00, Tyr :40.94, Ile : 1.00, His : 1.05, Pro : 1.04, D-Ala : 1.03. 3. α-Chymotrypsin cleaved the oligopeptide bond between tyrosine and isoleucine (Tyr-Ile). 4. The addition of food coloring additives as determined by paper chromatogram, did not influence the inhibitory activity of α-chymotrypsin on oligopeptide, (8-D-Ala) angiotensin Ⅱ.

Page
445 - 448
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