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KMID : 0380620070390030255
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 3 p.255 ~ p.259
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Chemistry/Analysis : Chemical Characteristics and Enzyme Activities of Icheon Ge-Geol Radish, Gangwha Turnip, and Korean Radish
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Kim Haeng-Ran
Lee Ji-Hyun
Kim Yang-Suk
Kim Kyung-Mi
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Abstract
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For this investigation, we analyzed the chemical characteristics and enzyme activities of Icheon Ge-Geol radish, Gangwha turnip, and Korean radish. Regarding their proximate compositions, the water contents of the Icheon Ge-Geol radish, Gangwha turnip, and Korean radish were 87.78, 92.73, and 91.45%, respectively. The crude protein, crude fiber, and ash contents of the Icheon Ge-Geol radish were 1.35, 1.11, and 1.55%, respectively, which were much higher than the contents of the other samples; however, total dietary fiber was significantly lower. For mineral content, the magnesium, potassium, and calcium levels of the Icheon Ge-Geol radish were higher than the other samples. With regards to the enzyme activities of the samples, the protease and myrosinase activities of the Icheon Ge-Geol radish were higher than in the other samples. For α-amylase activity, the Korean radish showed the strongest activity (18.99 units/g of sample), followed by the Gangwha turnip and Icheon Ge-Geol radish.
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KEYWORD
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chemical characteristic, enzyme activity, Korean radish, Gangwha turnip, Icheon Ge-Geol radish
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