한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제29권2호
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- Pages.314-319
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- 1997
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- 0367-6293(pISSN)
오이(Cucumis sativus)에 함유된 Hydroperoxide Lyase와 Lipoxygenase 효소 활성 및 특성
Characteristics of Hydroperoxide Lyase and Lipoxygenase Activity in Cucumber (Cucumis sativus) Fruit
- Jang, Mi-Jin (Perkin Elmer Korea) ;
- Cho, Il-Young (Department of Agricultural Chemistry, Kon Kuk University) ;
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Lee, Si-Kyung
(Department of Agricultural Chemistry, Kon Kuk University)
- 발행 : 1997.04.01
초록
오이의 향을 결정짓는 휘발성 물질을 형성하는데 연관된 lipoxygenase와 hydroperoxide lyase는 저장 기간, 기질 용액의 pH, NaCl 농도와 온도 변화에 따른 활성을 비교 검토시 매우 유사함이 관찰되었는데, 이는 좋은 오이 향을 최대화하고 유지 보존하는 것이 거의 비슷한 조건이나 환경 안에서 가능함을 시사한다. Hydroperoxide lyase 활성은 pH 5.0일 때 최대치를 보여 주었고, lipoxygenase는 pH 5.5에서 최대 활성을 나타내었다. Hydroperoxide lyase와 lipoxygenase 활성은
The objectives of this study were to examine the effect of storage time, temperature, pH, and NaCl concentration on hydroperoxide lyase and lipoxygenase activities, and to establish important informations to the production of typical cucumber flavor. Conditions affecting lipoxygenase and hydroperoxide lyase would be important for cucumber flavor production. Maximum activity was observed at pH 5.0 for hydroperoxide lyase and pH 5.5 for lipoxygenase. Both enzymes were relatively stable at