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KMID : 0380619890210010149
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 1 p.149 ~ p.153
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Prevention of Pectinolytic Softening of Kimchi Tissue
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Baek Hyung-Hee
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Abstract
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Polygalacturonase(PG) and pectinesterase(PE) were extracted from Chinese cabbage and physicochemical properties of the enzymes were characterized. The preheating conditions for maximum retention of Kimchi texture were also studied. The activity of PE was highest at 50 ℃ and at 0.02M CaCl₂ but decreased in 0.2M CaCl₂. PG exhibited maximum activity at 65 ℃ with 0. 3mM CaCI₂ but was inhibited by CaCl₂ at 0.5mM. Both of the enzymes, however, exhibited the maximum activity with 0.25M NaCl₂. Optimum preheating treatment was determined for minimum PG activity and maximum PE activity. Thus a maximum crispness and firmness was obtained with preheating in 0.05M CaCI₂ solution at 50 for 1.5hr. The results indicated that PE activity and calcium ion were very effective in preserving firmness.
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KEYWORD
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