참깨 品質 改良에 關한 硏究 Ⅴ. 참깨 種實 蛋白質 아미노酸 組成의 品種間 差異

• 영문명: Breeding of(sesamum indicum L.) for oil quality improvement Ⅴ. Varietal differences of amino-acid composition in protein of sesame seed
• 발행기관: 한국육종학회
• 저자명: Jung Il Lee(李正日) Chul Whan Kang(姜哲煥) Bong Ho Lee(李奉鎬) Jin Ki Bang(方鎭淇)
• 간행물 정보: 『한국육종학회지』Vol.21 No.4, 56~63쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1989.12.30

영문 초록

Amino-acid composition of sesame seed protein was analyzed for 46 varieties of the domestic and introduced germplasms. Total essential amino-acid content including arginine, histidine, lysine, phenylalanine, leucine, isoleucine, valine, threonine was the highest in korean local varieties while the korean improved varieties showed the lowest content of total essential amino-acid. Among the seed-coat colors, black seed-coat varieties were better than white seed-coat varieties in total amino-acid content of the 15 analyzed components. Among the varieties analyzed, Baekpokojong, Samcheog, Early russian, Japanese black, and PI 258372 showed relatively high total essential amino-acid content. Therefore those varieties were expected as an available gene source for the improvement of essential amino-acid composition in protein of sesame seed. From the results obtained, it was prospected to improve amino-acid composition in protein of sesame seed through appropriate recurrent selection using higher total amino-acid germplasm of sesame.

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