The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 9 Issue 1
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- Pages.52-58
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- 1996
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
A Study of Pectinesterase, Polygalacturonase, Lipoxygenase and Peroxidase in Hot Pepper
고추내 함유 Pectinesterase, Polygalacturonase, Lipoxygenase와 Peroxidase의 특성에 관한 연구
Abstract
This study was carried out 19 investigate the characteristics of pectinesterase (PE), polygalacturonase (PG), lipoxygenase(LOX) and peroxidase (POD) in hot pepper to know the effect of hot pepper on food quality during food processing and storage. The results were as follows : 1. The optimum pH of PE was pH 7.5 and the activity of PE below pH 5.5 was revealed scarcely, The concentration of NaCl and