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KMID : 1007520010100020128
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Food Science and Biotechnology
2001 Volume.10 No. 2 p.128 ~ p.131
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Effects of Heat Treatment of Brassica campestris (Baechu) on the Content of Moisture , Na+ , Ca2+ and Calmodulin Gene during Salting
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Chung, Il Kyung
Gross, Kenneth C./Kim, Soon Dong/Park, In Kyung
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Abstract
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The effects of initial heat treatment doing salting on the moisture, Na^+ and Ca^(2+) contents, and expression of calmodulin (CAM) gene in baechu was investigated to identify the cause of, the previously studied increasing stability of kimchi by heat treatment during salting. After the baechus were soaked at various initial temperatures (20-80℃), and were allowed to 20℃ in 24 hr salting period. Moisture loss of heated baechu at 40℃ was 19.4%, less than that of non heat-treated baechu, which was 23.9%. Moisture loss increased with increasing temperature above 40℃. The NaCl content of baechu which was salted at 40℃ for 24 hr was 4.4%, less than the 5.0% of that at 20℃. The calcium content of baechu salted at 40℃ was 7.2 ㎎ per 100 g fresh weight, which was higher than that of baechu salted at 20℃ (6.2%). A calmodulin gene, which may regulate the intracellular Ca^(2+) concentration, expressed highly in baechu after salting for 60 min at an initial temperature of 40℃ as found through Northern blot analysis. Calcium content and calmodulin has affected that the group heat-treated at 40℃ was less than that of the other heat-treated groups in the loss of the moisture.
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