Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The Study on Amylolytic Enzyme and Protease Activities of Kimchi

김치에 있어서의 amylolytic enzyme과 protease 활성에 관한 연구

  • Hahn, Young-Sook (Department of Food and Nutrition, Sungshin Women's University) ;
  • Oh, Ji-Young (Department of Food and Nutrition, Sungshin Women's University) ;
  • Song, Joo-Eun (Department of Hotel Culinary Arts, Dong-U College)
  • 한영숙 (성신여자대학교 식품영양학과) ;
  • 오지영 (성신여자대학교 식품영양학과) ;
  • 송주은 (동우대학 호텔조리과)
  • Published : 2002.04.01
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Abstract

The amlyolytic enzymes $({\alpha}-amlyase,\;{\beta}-amlyase,\;glucoamlyase)$ and protease activities were studied during Kimchi fermentation. The optimum pH of Kimchi was 4.1 within 2 days at $20^{\circ}C$. The optimum acidity calculated as lactic acid was 0.44% within 2 days at $20^{\circ}C$. On the first day of fermentation, ${\alpha}-amlyase$ activity was reduced from 0.49 unit/mg protein to 0.20 unit/mg protein but increased in the later stage of fermentation. In case of ${\beta}-amlyase,\;glucoamlyase$ and protease showed the highest activity of 505.73, 13.43 and 1.72 unit/mg protein at the 2nd day of fermentation at $20^{\circ}C$. In the sensory evaluation of Kimchi were estimated taste, color, texture and overall acceptability. Overall acceptability of kimchi showed the highest score value on the 2nd day of fermentation, respectively.

무는 소화 효소가 많이 함유되어 있어 소화작용을 돕는 것으로 알려져 있는 채소류로 배추에 비해 amlyase 함량이 월등히 높은 채소이다. 본 연구에서는 무 김치를 제조하여 발효일수별로 전분가수분해 효소인 ${\alpha}-$, ${\beta}-amlyase$, glucoamylase와 protease의 활성을 측정한 결과 전분 가수분해 효소 중 ${\alpha}-amylase$는 김치 제조 직후 0.49 unit/mg protein으로 최대 활성을 보인 후 감소되었다가 발효 2일 이후 활성이 증가되었다. 반면, ${\beta}-amylase$, glucoamylase, protease는 모두 pH 4.1, 산도 0.44%를 보인 무 김치의 숙성적기였던 발효 2일째 각각 505.73, 13.43, 1.72 unit/mg protein으로 최대활성을 보였다. 무 김치의 발효 일수별 관능 평가에서도 역시 효소 활성이 최대를 나타내었던 발효 2일째 전반적인 기호도가 가장 높게 나왔다. 김치의 숙성 적기에는 전분 가수분해 효소와 단백질 가수분해 효소가 활발히 작용하여 탄수화물과 단백질이 가수분해되어 유리당과 아미노산을 생성하면서 김치의 맛도 상승되는 것으로 여겨진다.

Keywords

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