|
KMID : 0665419900050040443
|
|
Korean Journal of Food Culture
1990 Volume.5 No. 4 p.443 ~ p.448
|
|
|
A Study of Characteristics of Pectinesterase, Polygalacturonase and Peroxidase in Kimchi Materials
|
|
|
|
|
Abstract
|
|
|
The object of this study was to investigate the characteristics of pectinesterase(PE), polygalacturonase(PG) and Peroxidase(POD) in Kimchi materials.
The results were as follows :
1. The specific activities of PEs in Korean cabbage, Korean raddish, garlic and ginger were 200 unit/㎎ protein, 23.1 unit/㎎ protein, 0.8 unit/㎎ protein and 32 unit/㎎ protein, respectively. The optimum pHs of PEs in all materials were between 7 to 8. The concentrations of NaCl, CaCl₂ which showed the highest activities of PEs were 0.2∼0.3 M NaCl, 50 mM CaCl₂ in Korean cabbage and raddish, 0.05 M NaCl, 20 mM CaCl₂ in garlic and 0.2 M NaCl, 20 mM CaCl₂ in ginger.
2. The specific activities and the optimum pHs of PGs were 1.5 unit/㎎ protein and pH 4.5 in Korean cabbage, 1.6 unit/㎎ protein and pH 4.5∼5.5 in Korean raddish, 0.06 unit/㎎ protein and pH 3.0∼3.5 in garlic, and 0.06 unit/㎎ protein and pH 4.5∼5.5 in ginger. The concentrations of NaCl, CaCl₂ which showed the highest activities of PGs were 0.1∼0.2 M NaCl and 0.15∼0.2 mM CaCl₂ in all materials.
3. The specific activities and the optimum pHs of PODs in Korean cabbage, Korean raddish, garlic and ginger were 71.3 unit/㎎ protein ; pH 6.0. 769 unit/㎎ protein ; pH 5.5, 1.09 unit/㎎ protein ; pH 4.5 and 12.7 unit/㎎ protein ; pH 5.0∼5.5, respectively. POD activities were not decreased in Korean cabbage, but decreased in Korean raddish by the increase of NaCl, CaCl₂ concentrations. In garlic and ginger, POD activities were a little slightly affected by the increase of NaCl, CaCl₂ concentrations.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|