Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes of Texture in terms of the Contents of Cellulose, Hemicellulose and Pectic Substances during Fermentation of Radish Kimchi

숙성 기간에 따른 무우 김치의 텍스쳐와 섬유소, 헤미셀루로오스, 펙틴질의 함량 변화

  • Jung, Guy-Hwa (Dept. of Food Nutrition, College of Home Economics, Seoul National University) ;
  • Lee, Hei-Soo (Dept. of Food Nutrition, College of Home Economics, Seoul National University)
  • 정귀화 (서울대학교 가정대학 식품영양학과) ;
  • 이혜수 (서울대학교 가정대학 식품영양학과)
  • Published : 1986.12.20
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Abstract

The changes of dietary fiber and texture of radish Kimchi fermented at $17{\sim}20^{\circ}C$ were investigated. During the fermentation period, hardness and brittleness of radish Kimchi were decreased. The changes were more marked in the brittleness. But the contents of cellulose and hemicellulose were not changed considerably. The contents of AIS was decreased with fermentation. During the fermentation, hot soluble pectin was increased and protopection was decreased but the amount of changes was small. The texture of radish Kimchi was affected by contents of pectic subsrances, especially protopectin. The coefficient of correlation between hardness and protopectin contents was 0.85.(=r)

무우 김치를 $17{\sim}20^{\circ}C$의 온도에서 숙성시키면서 텍스쳐의 변화와Dietary fiber(식이성 섬유)의 함량 변화를 측정했다. 숙성이 진행됨에 따라 무우 정치의 경도와 Brittleness는 감소하였으며, 그 변화는 Brittleness에 있어서 더욱 뚜렷하였다. 섬유소와 헤미셀루로오스의 양은 숙성기간동안 뚜렷한 변화를 보이지 않았으며, AIS 함량은 조금 감소하였다. 무우 김치 중의 펙틴질은 숙성이 진행됨에 따라 수용성 펙틴은 소량 증가하고, protopectin은 소량 감소하는 경영을 보였다. 텍스쳐에 영영을 주는 fiber는 펙틴질이었으며, 특히 Protopectin 함량은 경도와 0.85의 상관 관계를 보였다.

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