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KMID : 1134820110400020229
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 2 p.229 ~ p.234
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Quality Characteristics of 4 Year-old Ginseng by Enzymatic Hydrolysis Conditions
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Im Ga-Young
Kim Kun-Woo
Choi Jin-Kook
Kang Dong-Kyoon
Kwon Tae-Ryoung
Jang Se-Young
Jeong Yong-Jin
Ma Jin-Yeul
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Abstract
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This study investigated quality characteristics of 4 year-old ginseng by enzymatic hydrolysis conditions to increase utilization. Ginseng was ground after steaming and was each treated with hydrolase A, B, C and D. When quality characteristics by the enzymes were examined, no significant difference was observed with pH of 5.5~5.6 and the sugar content of 4.0~4.33. The crude saponin content was the highest in ginseng treated with D, followed by B, C and A. The crude saponin, the reducing sugar and the total sugar contents increased until 0.3% (w/w) concentration in enzyme D with no significant difference by its concentration. Although active ingredients increased with time passage of hydrolysis, no significant change was found after three hours and the crude saponin content was the highest when ginseng was treated at 60℃. From these results, optimum conditions for 4 year-old ginseng were 60℃ for 3 hours with 0.3% (w/w) enzyme D, and under these conditions the reducing sugar, the total sugar and the crude saponin contents recorded 18.11, 36.21 and 4.23 ㎎/g, respectively. Therefore, enzymatic hydrolysis was found to be effective in increasing active ingredients of 4 year-old ginseng with various usages expected.
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KEYWORD
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ginseng, enzyme, crude saponin, hydrolysis
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