가용성 단백질의 함량은 녹숙기와 완숙기에는 각각 1.5, 2.0mg/100g-fr. wt.이었고 연시에서는 58.9mg/100g-fr. wt.으로 급격히 증가하였으며, 세포벽 단백질의 함량은 성숙중에 증가하였으나 연시에서는 감소하였다. 겔여과에 의한 염가용성 단백질의 chromatogram은 성숙중에는 유사하였으나, 연시에서는 현저한 차이가 있었다. 감과실은 2종의 단백질로 구성되어 있으며 연화시에 유리되었다.
Salt-soluble protein contents of green and mature persimmon were 1.5 and 2.0mg/100g-fr. wt., respectively, but that of soft persimmon was 58.9mg/100g-fr. wt.. Protein contents of cell wall increased during maturation but decreased in soft persimmon. The chromatograms of salt-soluble proteins by gel filtration were similar during maturation but those of protein extracted from soft persimmon were different from those of persimmon during maturation. The cell wall protein of persimmon was of two kinds and released during softening.
