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KMID : 0903519810240020139
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1981 Volume.24 No. 2 p.139 ~ p.144
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The Change of Vitamin C Content and Effect of Galacturonic Acid Addition during Kimchi Fermentation
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Abstract
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Modified radish Kimchi and radish-root juice were fermented under N₂ atmosphere at 22∼23℃ and 37℃, respectively and their changes of vitamin C content. were determined by dinitrophenylhydrazine and indophenol methods.
In the earlier period of the fermentation, vitamin C content decreased temperarily and then began to increase. When the flavor of Kimchi was most acceptable, vitamin C showed the maximum value which eras equivalent to or more than the initial, after which vitamin C content decreased gradually. The increase of vitamin C content seemed to come from the biosynthesis of the vitamin owing to the enzymatic action occurred in radish-root. The addition of galacturonic acid to Kimchi and to radish-root juice elevated the vitamin C content, which suggested galacturonic acid was a good substrate for the synthesis of vitamin C. The optimum pH of the Kimchi fermentation for the better vitamin C content ranged 4.0 to 4.5.
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