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KMID : 0881720150300040359
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Journal of Food Hygiene and Safety
2015 Volume.30 No. 4 p.359 ~ p.365
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A Study on Contents of Sugar and the Activities of Amylase in Enzyme Foods and Enzyme-shaped Foods
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Kim Myung-Gil
Oh Moon-Seog
Kang Suk-Ho
Kim Han-Teak
Yoon Mi-Hye
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Abstract
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The purpose of this study was to investigate the contents of sugars and a-amylase and B-amylase activities in 98 specimen with enzyme foods and enzyme-shaped foods (the other processed foods, beverage bases, fermented drinks, liquid teas). The a-amylase activity in enzyme foods and the other processed foods were ranged 4.9~53,854.6 U/g and 2.9~1,182.7 U/g, respectively, there was a big difference in the same type. The a-amylase activity of the fermented products (beverage bases, fermented drinks, liquid teas) were ranged 0.1~1.7 U/g. The average of B-amylase activity in enzyme foods, the other processed foods, the fermented products were found 126.0 U/g, 5.6 U/ g and 10.5 U/g, respectively, enzyme-shaped foods were a lot lower than enzyme foods. Total contents of sugars were average 22.4 g/100 g in enzyme foods, 14.8 g/100 g in the other processed foods, 46.9 g/100 g in beverage bases, 41.1 g/100 g in fermented drinks, 39.5 g/100 g in liquid teas, total contents of sugars appeared high amount in the fermented products. Correlations between a-amylase activity and lactose content was statistically significant in enzyme foods (r = 0.644) and it was strong in the other processed foods (r = 0.903). Correlations between B-amylase activity and lactose content was statistically significant in enzyme foods (r = 0.648) and it was strong in the other processed foods (r = 0.757). There was a significant relationship between a-amylase and B-amylase activities in enzyme foods and the other processed foods (r = 0.869, r = 0.760). That is, it was found that also the proportional relationship established among the a-amylase activity, B-amylase activity.
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KEYWORD
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a-amylase, B-amylase, enzyme foods
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