|
KMID : 1134820090380060812
|
|
Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 6 p.812 ~ p.815
|
|
|
α-Amylase Activity of Radish and Stability in Processing
|
|
Cho Eun-Hye
Choi A-Reum
Choi Sun-Ju
Kim So-Young
Lee Gun-Soon
Lee Soo-Seong
Chae Hee-Jeong
|
|
|
Abstract
|
|
|
|
The effects of processing conditions on the α-amylase activity of radish were investigated at various temperatures, pHs and drying conditions. The α-amylase activity of radish root was 3.1-fold higher than that of radish trunk. As the freeze-dried radish was incubated at various temperatures and pHs, α-amylase activity was stably maintained at pH range of 4~7 and temperature of 25~40℃. When radish was processed to kakdugi and danmooji, the residual α-amylase activity was 45.39% and 19.19%, respectively. Consequently, the α-amylase activity was greatly affected by processing conditions such as heat treatment and pH. It is suggested that radish should be processed at below 60℃ and at neutral to acidic pH condition.
|
|
|
KEYWORD
|
|
|
α-amylase, radish, activity, stability, processing
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|