Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 3
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- Pages.576-580
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- 1997
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- 0367-6293(pISSN)
Change of Lipoxygenase Activity in Chinese Cabbages Submerged in Brines
배추의 절임 중 Lipoxygenase의 활성변화
- Kim, Dong-Kyoung (Korea Food Research Institute) ;
- Han, Kee-Young (Department of Food and Microbial Technology, Seoul Women's University) ;
- Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University)
- Published : 1997.06.01
Abstract
Lipoxygenase activity in Chinese cabbage was measured at various concentrations of brines. Lipoxygenase activity on linoleic acid substrate was determined by changing the rate of dissolved oxygen consumption. The inactivation of lipoxygenase by salting was increased when concentration of sodium chloride and soaking time were increased. About 60% of enzyme activity was reduced after submerging in 13% brine solution for 5 hr. The addition of calcium chloride (0.7%) reduced about
배추를 절이는 과정에서 배추 lipoxygenase의 활성변화는 linoleic acid를 기질로 하여 용존산소 소비량의 변화로 효소활성을 측정하였다. 소금물에 배추를 침지한 경우 소금의 농도가 증가할수록, 절임시간이 길어질수록 효소의 실활 정도가 큰 것으로 나타났다. 13%의 소금물에서 5시간 절인 후 약 60%의 효소활성이 감소하였다. 한편 calcium chloride의 영향을 살펴보기 위하여 절임시 0.7% calcium chloride를 첨가한 결과 calcium chloride를 첨가한 것이 calcium chloride를 첨가하지 않은 것 보다 효소의 실활정도가