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KMID : 1011620100260010104
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 1 p.104 ~ p.109
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Changes in Myrosinase Activity and Total Glucosinolate Levels in Korean Chinese Cabbages by Salting Conditions
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황은선:Hwang Eun-Sun
저자없음:No authors listed
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Abstract
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Korean Chinese cabbage (Brassica campestris L. ssp. pekinensis) is one of the major cruciferous vegetables. Cruciferous vegetables contain a series of relatively unique secondary metabolites of amino acids called glucosinolates. Although glucosinolates do not appear to be bioactive, they are hydrolyzed by plant myrosinase when the cells in plants are damaged, and release biologically active compounds such as isothiocyanates, nitriles, and thiocyanates. The objective of this study was to determine the myrosinase activity and total glucosinolate levels of Korean Chinese cabbages by different salting times (0, 12, 18, and 24 h) and salt concentrations (6, 10, 14%). The total water content, salt content, and pH of brined cabbages decreased with increasing salting time. The myrosinase activity as determined by a glucose kit, decreased with increasing salting time and salt content. The total glucosinolates were purified using an anion exchange column and measured by UV-visible spectrophotometer. The fresh Korean Chinese cabbages contained 25.38±1.45 μmol/g dry weight of glucosinolates. However, the total glucosinolates of brined cabbages decreased with increasing salting time and salt concentration. After 24 h of salting time, the total glucosinolates of brined cabbages rapidly decreased by 16.12±11.09, 11.25±10.91, 9.29±10.73 μmol/g in 6%, 10%, and 14% salt solution, respectively. Overall, the total glucosinolate levels of Korean Chinese cabbages were found to vary inversely with salting time and salt concentration.
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KEYWORD
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Korean Chinese cabbage, total glucosinolates, myrosinase, salting time, salt concentration
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