한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제9권1호
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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)
고추내 함유 Pectinesterase, Polygalacturonase, Lipoxygenase와 Peroxidase의 특성에 관한 연구
A Study of Pectinesterase, Polygalacturonase, Lipoxygenase and Peroxidase in Hot Pepper
초록
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