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KMID : 0380619930250050576
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 5 p.576 ~ p.581
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Thermostability of Polygalacturonase from Chinese Cabbage
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Abstract
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Polygalacturonase(PG) was extracted from Chinese cabbage and partially purified by ammonium sulfate fractionation and ion-exchange chromatography. Three fractions, D-PG, C-1 PG, and C-2 PG, were separated by CM-Sephadex C-25 column chromatography and FPLC Mono Q HR 5/5 or Mono S HR 5/5 column and their physicochemical characteristics were investigated. All three fractions had optimum pH and temperature of 4.5 and 65 ℃ , and were stable in the range of pH 4.5∼8.0. These fractions were inhibited by 0.8 mM CaClz or 0.6 M NaCl. In the thermal inactivation of PG isozymes at 65∼80℃ , z-values were 8.4∼9.3℃ and D-values at 80℃ were in the range of 120-126 s. Thermodynamic constants were calculated from thermal inactivation data of the isozymes and were applicable to estimation of thermal process time of retort pouched Kimchi.
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