Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 5 Issue 4
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- Pages.443-448
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- 1990
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
A Study of Characteristics of Pectinesterase, Polygalacturonase and Peroxidase in Kimchi Materials
김치재료에 존재하는 Pectinesterase, Polygalacturonase 및 Peroxidase 특성에 관한 연구
- Park, Hee-Ok (Department of Food and Nutrition, Yonsei University) ;
- Kim, Kee-Hyun (Department of Food and Nutrition, Yonsei University) ;
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Yoon, Sun
(Department of Food and Nutrition, Yonsei University)
- Published : 1990.12.30
Abstract
The object of this study was to investigate the characteristics of pectinesterase(PE), polygalacturonase(PG) and Peroxidase(POD) in Kimchi materials. The results were as follows : 1. The specific activities of PEs in Korean cabbage, Korean raddish, garlic and ginger were 200 unit/mg protein, 23.1 unit/mg protein, 0.8 unit/mg protein and 32 unit/mg protein, respectively. The optimum pHs of PEs in all materials were between 7 to 8. The concentrations of NaCl,
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