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KMID : 0380619890210010045
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 1 p.45 ~ p.51
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Changes of Aspartame during the Fermentation of Kimchi
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Abstract
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To examine the potenital of APM as the sweetner of Kimchi, the change of APM (0.1%) added to Kimchi was monitore during the fermentation of Kimchi as 25℃. The content of APM added to Kimchi was ecreased to the extent of 20% after 20hrs by being decomposed into aspartylphenylalaine and phenylalanine. The decomposition degree of APM during the fermentation was only below 10% caused by the joint effects of lactic acid bacteria and pH and was disclosed as mainly led the reaction of enzymes contained in the raw chines cabbage. The decomposition of APM was inhibited by increasing the concentration of NaCl.
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KEYWORD
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