• 한국식품과학회지
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• 제17권6호
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• pp.447-453
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• 1985

숙성중 무우 김치 조직의 연부현상을 방지하기 위하여 예비열처리와 $CaCl_2$의 효과를 조사하고 이를 이용하여 무우조직의 경도가 높은 김치를 제조하였다. 무우조직중의 펙틴분해효소인 폴리갈락투로나제(PG)는 펙틴에스테라제(PE)보다 더 낮은 농도의 $CaCl_2$에서 저해되었고, PE의 최적온도는 $50{\sim}55^{\circ}C,$ PG는 $45^{\circ}C$이었다. 따라서 0.05M $CaCl_2$용액에서 $55^{\circ}C$로 2시간동안 열처리 하여 PE는 활성화 시키고 PG는 억제시킬 수 있었다. 최적조건하에서 예비열처리를 하여 김치를 제조한 후 냉장고($4{\sim}10^{\circ}C$에서 저장하려면 pH, 환원당, 경도, 펙틴분해효소의 역가 그리고 펙틴물질의 변화를 측정하였다. 처리구의 무우김치는 비교구보다 숙성중 계속해서 높은 경도를 유지하였고 조직내에 있는 PE는 숙성중 계속 감소하였으며 PG는 초기에는 감소하다가 저장 말기에 가서는 증가하였다. 저장중 펙틴물질 조성의 변화는 비교구가 처리구에 비해 열수가용 펙틴질이 더 많이 증가하였으며 Sodium hexa meta phosphate soluble 펙틴은 더 많이 감소하였다.

• 한국식품영양과학회지
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• 제25권3호
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• pp.470-477
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• 1996

This study was intended to observe the changes of pectic substances and enzyme activities, texture, microstructure of anchovy added kimchi during fermentation for 4 weeks at 4$^{\circ}C$. Content of alcohol insoluble solid(AIS) and HCl soluble pectin(HClSP) were decreased, whereas content of hot water soluble pectin(HWSP) was increased during fermentation. Content of HClSP was higher and HWSP was lower in anchovy added kimchi than control. Activity of pectinesterase(PE) was decreased, whereas activity of polygalacturonase(PG) was increased during fermentation. In anchovy added kimchi, PG activity was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was lower than control. Changes in microstructure of Chinese cabbage and kimchi during fermentation was observed ; in the raw cabbage, parenchyma cells, intercellular space and middle lamella were clearly shown. But in salted cabbage, middle lamella became separated. In the late stage of fermentation, parenchyma cell walls were wrinkled and collapsed. Puncture forces of kimchi were decreased, whereas cutting forces of kimchi were increased as fermentation proceeded. The firmness was slightly higher in anchovy added kimchi than control at the late stage fermentation, which may be explained by the PG activity.

• 한국균학회지
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• 제21권2호
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• pp.106-111
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• 1993

사과 겹무늬썩음병균 Botryosphaeria dothidea에 의해 부패된 사과과실에서 pectin질 분해효소를 추출하여 그들의 활성과 pectin 성분의 변화를 조사하였다. 본 병원균은 exo-polygalacturonase(exo-PG), exo-polymethylgalacturonase(exo-PMG), polygalacturonate-trans -e1iminase(PGTE)와 pectinmethyl-trans-eliminase(PMTE)를 생산하였다. 부패된 사과 과육에서 exo-PG와 exo-PMG는 접종 후 7일째 specific activity가 각각 21.15 및 24.65 units/mg protein으로 높게 나타났다. PGTE와 PMTE의 활성은 7일째 각각 5.60과 7.90 uints/mg protein으로 나타났으나 exo-type의 효소보다는 그 활성이 낮았다. 수용성 pectin은 부패가 진행됨에 따라 14일째에 11.50 mg/100 mg-AIS이었고, versene-soluble pectin 역시 7.31 mg/100 mg-AIS로 나타나 건전과와 비교하여 각각 4.23 및 2.16 mg/100 mg-AIS 증가하였다. 부패과의 총 가용성 펙틴 함량은 총 pectin의 72.4%로서 건전과와 비교하여 24.8% 더 높았다. 불용성 pectin 함량은 부패가 진행됨에 따라 15.32 mg/100 mg-AIS에서 7.16 mg/100 mg-AIS로 현저하게 감소하였으며, 총 pectin 함량은 큰 변화가 없었다.

• 한국식품과학회지
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• 제20권1호
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• pp.95-99
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• 1988

온도변화에 따른 감의 텍스쳐변화와 고온담금효과 및 이에 따른 세포벽 다당류의 변화를 조사하였다. 감은 $25^{\circ}C$에서 가장 쉽게 연화되었으며 $45^{\circ}C$에서는 연화가 억제되었다. 연화가 진행되는 동안 부착성은 증가하는 한편 응집성 및 gumminess는 감소하였으며 이러한 현상은 $25^{\circ}C$에서 현저하다. $50^{\circ}C$와 $70^{\circ}C$의 물에 30분간 담금 처리 함으로써 PG의 활성이 현저하게 저해되었으며 연화도 억제되었다. 연화된 감으로부터 추출한 PG 조효소는 신선한 감의 조세포벽으로부터 분획한 세포벽다당류 중 IAP와 CBP를 각기 60%정도 분해시켰으며 그 구성 성분중 pentose와 hexose로 구성된 다당류의 분해가 polyuronide의 분해정도와 대등하였다.

• Applied Biological Chemistry
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• 제42권4호
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• pp.317-323
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• 1999

칼슘을 첨가한 메틸셀룰로오스(CaMC)와 하이드록시프로필 메틸셀룰로오스(CaHPMC-15)의 식용코팅을 미숙자두에 처리하여 자두의 연화 현상을 알아보았다. 비코팅 자두는 저장 기간 동안 중량 및 호흡률 감소 현상을 나타내었고, 적정산도는 감소하였으며, pH는 증가하였다. 그러나 CaMC와 CaHPMC-15를 코팅하였을 때 초기의 중량감소와 호흡률감소 효과를 나타내었다. 일반적으로 연화의 지표로 사용되는 수용성 펙틴 함량과 polygalacturonase(PG)의 활성은 저장 중 증가하였으며, pectin esterase(PE)의 존재 또한 확인되나 CaMC와 CaHPMC-15식용코팅에 의하여 연화현상을 억제하였다. 저장 기간 경과에 따라 기계적 경도가 감소되었으나 식용코팅에 의하여 자두의 경도 유지 효과가 있었으며, 관능검사 결과 저장 기간 중 자두 조직의 연화가 감지되었고 코팅자두의 경우 비코팅자두보다 더 단단한 것으로 평가되었다. 결과적으로 미숙자두에 CaMC와 CaHPMC-15를 코팅함으로서 수확 후 연화현상을 억제할 수 있었다.

• The Plant Pathology Journal
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• 제29권3호
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• pp.234-241
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• 2013

Polygalacturonase (PG) gene is a typical gene family present in eukaryotes. Forty-nine PGs were mined from the genomes of Neurospora crassa and five Aspergillus species. The PGs were classified into 3 clades such as clade 1 for rhamno-PGs, clade 2 for exo-PGs and clade 3 for exo- and endo-PGs, which were further grouped into 13 sub-clades based on the polypeptide sequence similarity. In gene structure analysis, a total of 124 introns were present in 44 genes and five genes lacked introns to give an average of 2.5 introns per gene. Intron phase distribution was 64.5% for phase 0, 21.8% for phase 1, and 13.7% for phase 2, respectively. The introns varied in their sequences and their lengths ranged from 20 bp to 424 bp with an average of 65.9 bp, which is approximately half the size of introns in other fungal genes. There were 29 homologous intron blocks and 26 of those were sub-clade specific. Intron losses were counted in 18 introns in which no obvious phase preference for intron loss was observed. Eighteen introns were placed at novel positions, which is considerably higher than those of plant PGs. In an evolutionary sense both intron loss and gain must have taken place for shaping the current PGs in these fungi. Together with the small intron size, low conservation of homologous intron blocks and higher number of novel introns, PGs of fungal species seem to have recently undergone highly dynamic evolution.

• 한국식품조리과학회지
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• 제5권1호
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• pp.43-47
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• 1989

For identifying the cause of the difference from the texture of mealy potatoes-Namjak and soomi- and soggy Potatoes-Daeji and Dowon-, starch and pectic substances and their relating materials were analyzed, and polygalacturonase(PG) activity was measured. The shape and size of Namjak and soomi starch granules were circular and diameter ranged from 0.02 to 0.024 mm. In the meanwhile, Daeji and Dowon had two sizes of starch granules; larger one tend to be oval in shape and diameter of longer side ranged from 0.04 to 0.045 mm, that of narrower side ranged from 0.02 to 0.03 mm and smaller one was rather circular in shape and average deameter was below 0.005 mm. Oval shaped potato starch grancules under polarized light showed dark cross of V-shape, whereas circular granules showed cross shape. Total sharch contents of Namjak and soomi were higher than that of Daeji and Dowon. The changes of pectic substances were the decrease of the insoluble pectin and the increase of the soluble pectin, and the reduction of the total pectic substance content after cooking. This phenomena were more prominent in Namjak and Soomi than in Daeji and Sowon. PG activities of Namjak and Soomi were greater than Daeji and Dowon. Calcium contents of Namjak and Soomi were lower than Daeji and Dowon. Phytic acid contents of Namjak, Soomi, Daeji and Dowon were 0.093%, 0.096%, 0.078%, and 0.081%, respectively. Hardness of Namjak and Soomi were less than Daeji and Dowon. The mealy potatoes had higher starch contents, higher tendency to pectin solubilization, higher PG activities, lower calcium contents and less hardness than the soggy Potatoes.

• 원예과학기술지
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• 제31권3호
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• pp.299-307
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• 2013

A radish (Raphanus sativus L.) polygalacturonase-inhibiting protein (PGIP) gene was cloned and compared to the PGIP gene (BrPGIP2) from Chinese cabbage (Brassica rapa ssp. pekinensis) in order to gain more information on controlling a disease and improving produce quality. To clone the radish PGIP gene, primers were designed based on conserved sequences of two PGIP genes (BnPGIP1 and BnPGIP2) from rape (B. napus L. ssp. oleifera), Chinese cabbage and Arabidopsis thaliana. PCR cloning was performed with cDNA from the stigma of radish 'Daejinyeoreum' as a template to confirm DNA fragments which were about 600 base pair in size. Sequence analysis revealed 84.1% homology with BrPGIP2 and 70.1% with BnPGIP1. DNA walking was conducted to confirm the open reading frame of 972 bp, and the gene was named RsPGIP1. RsPGIP1 consisting with 323 amino acids (aa) has a high leucine content (54/323) and contains 10 leucine-rich repeat domains, as do most BrPGIPs of Chinese cabbage. The gene expression of RsPGIP1 was induced by abiotic stresses and methyl jasmonate. It showed enrichment in the stigma and the primary root than a leaf. Cloning RsPGIP1 will aid to further apply practices on postharvest quality maintenance and disease control of the root.

• 한국작물학회지
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• 제59권4호
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• pp.539-546
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• 2014

This study was carried out to investigate the effects of Ca-gluconate (Ca-glu) on fruit firmness and softening enzyme activities of hydroponically grown tomato (Solanium esculentum Mill.). The obtained results revealed that the rate of weight loss was markedly increased from at storage to 5 days after storage (DAS) in control, and was constantly increased until 7 DAS as 4.1% in Ca-glu treatment. Fruit firmness was more rapidly decreased in Ca-glu induced fruit compared to control. Results showed that fruit firmness in control and Ca-glu treated fruit were 0.67 and $0.95kg{\cdot}{\varphi}12mm^{-1}$, respectively. In our investigation, no difference was revealed in Hunter's 'a' value between control and Ca-glu treated fruit. Total carotenoids content of control fruit were rapidly increased while the Ca-glu treated fruit were gently increased. Lycopene content was higher ($63.3{\mu}g{\cdot}g^{-1}\;FW$) in control than Ca-glu treatment ($56.8{\mu}g{\cdot}g^{-1}\;FW$). The activity of Polygalacturonase (PG) was rapidly increased with increasing storage period as from 0.4 to 1.2 units whereas the PG activity of Ca-glu treatment was gently increased from 1 to 7 DAS, and rapidly increased from 7 to 11 DAS. However, the pectinesterase (PE) activity was rapidly increased in control fruit, when the storage period was increased, but interestingly, the Ca-glu treated fruit was slowly increased from 1 to 7 DAS, and rapidly increased 7to 11 DAS. ${\beta}$-galactosidase activity of Ca-glu induced fruit was rapidly increased from 1 to 7 DAS as from 1.6 to 3.0 units, and gently increased from 7 to 11 DAS. ${\beta}$-galactosidase activity of control were higher than Ca-glu treatment.

• 생물환경조절학회지
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• 제25권1호
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• pp.9-15
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• 2016

고온은 사과(Malus domestica Borkh) 과실의 품질에 영향을 끼치는 가장 중요한 환경 요인 중 하나이다. 착색기의 '홍로' 사과 과실을 3단계로 구분하여 Real-time PCR을 통해 온도조건에 따른 안토시아닌 합성과 당 축적 관련 유전자의 발현 차이를 조사하였다. 당 합성관련 유전자인 ${\beta}$-amylase(BMY)와 polygalacturonase(PG)의 발현은 변색 시작단계보다 마지막 단계에서 월등히 높았다. 과피의 착색과 관련있는 phenylalanine ammonia-lyase(PAL), chalcone synthase(CHS), flavanone 3-hydroxylase(F3H)와 malate dehydrogenase(MDH)유전자는 변색 초기작단계에서는 고온 처리 24시간후에 발현이 증가하는 경향을 보였으며 변색 중간단계에서는 점차 증가하는 경향을 보였다. 변색단계별로 보았을 때 $25^{\circ}C$처리구가 다른 온도처리구보다 발현 정도가 더 높았으며, 변색 시작단계보다 마지막 단계에서의 발현이 강하게 유도되었다. 본 연구의 결과로 착색 초기단계의 과실이 고온스트레스가 가장 영향을 끼치므로 착색초기단계의 과실을 이용하여 전사체를 분석하면 분자생물학적 수준에서 사과의 성숙대사에서 유용한 정보를 얻을 수 있을 것으로 사료된다.