한국식품조리과학회지 (Korean journal of food and cookery science)
- 제2권2호
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- Pages.55-61
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- 1986
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
오이의 Pectinesterase 에 관한 연구
Characteristics of Pectinesterase (PE) in Cucumbers
- Kim, Su-Hyun (Dept. of Home Economics, The Graduate School of Education, Yonsei Univ.) ;
- Oh, Hea-Sook (Dept. of Food & Nutr., College of Home Economics Yonsei Univ.) ;
- Yoon, Sun (Dept. of Food & Nutr., College of Home Economics Yonsei Univ.)
- 발행 : 1986.12.20
초록
This study was attempted to investigate the occurrence and the partial characteristics of pectinesterase (PE) in cucumbers. And the involvement of endogenous cucumber PE with the formation of insoluble pectic acid, in the presence of endogenous or added calcium ions, was also studied. The results of this study are as follows: 1) PE activity was detected in whole cucumber homogenate. 2) The optimum pH and temperature of this enzyme were found to be 8.5 and
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