• Korean journal of food and cookery science
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• v.5 no.1
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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.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.258-263
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• 1999

Kimchi prepared with various amounts of leek (4. 8, 12%) were fermented at 15$^{\circ}C$ for 9 days and the changes in the contents of pectic substance and minerals were determined. Textural properties and sensory characteristics of kimchi were also evaluated after 3rd and 9th days of fermentation. During fermentation, the cutting force increased up to 7th day and then decreased slowly and that of control was higher than those of others. While the control kimchi showed an increase of hot-water-soluble pectin (HWSP) and decrease of HCI-soluble pectin (HCISP), the leek-added kimchi showed an opposite trend. In all kimchi samples, the contents of Ca, Mg and K decreased gradually, whereas that of Na increased slowly during fermentation. As the addition of leek increased in kimchi, the weaker the sourness and the better the appearance. Hardness of leek-added kimchi tended to be higher than that of control as measured by sensory evaluation. In overall acceptability, 12%-leek-added kimchi showed the highest score both at 3rd and 9th days of fermentation. These results suggested that the addition of leek improves the textural qualities of kimchi and enhances the sensory attribute such as flavor during fermentation.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.359-370
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• 1995

Kimchi is a traditional fermented vegetable in Korea. It has unique taste and flavor due to the variability of raw vegetable, subingredient and their ratio of combination. Fermentation method have very critical effect on these charicteristics. Overall taste of Kimchi is also influenced by texture. In this paper, the changes in texture of Kimchis were reviewed related to pectic substance, enzymatic activities and other chemical changes during the fermentation of Kimchi. Moreover, treatments to prevent softening of Kimchi texture such as preheating, CaCl$_2$ addition, their combination effect and chitosan addition were summarized from the literatures.

• The Korean Journal of Food And Nutrition
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• v.3 no.2
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• pp.133-140
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• 1990

Toxohormone-L is a lipolytic factor, found in ascites fluid of sarcoma 180-bearing mice and of patients with hepatoma A substance that inhibited the lipolytic action of Toxohormoue-L was isolated and purified from Korean red ginseng powder. This substance had a pectin-like $\alpha$-1,4-polygalacturonan backbone with some acetoxyl groups, and so was an acidic polysaccharide It inhibited Toxohormone-L Induced liploysis in a dose dependent manner at concentrations higher than 10 Ug/ml. Purified acidic Polysaccharide yield(PG4-3 and PG4-4 fraction) was about 0.03%. And also pectic acid that inhibited the lipolytic action of Toxohormone-L.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.743-747
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• 1990

Glucose, arabinose and total non-cellulosic neutral sugar contents of alcohol-insoluble substance were increased during maturation of persimmon, but arabinose, galactose and total non-cellulosic neutral sugar contents were decreased in soft persimmon. The main non-cellulosic neutral sugars of cell wall were galactose, arabinose and glucose. Arbinose and galactose contents were decreased during maturity and this tend was remarkable in soft persimmon. Pectic fraction contained $70{\sim}82%$ of uronic acid, and galactose, arabinose and uronic acid of pectic fraction were decreased. The main non-cellulosic neutral sugars of hemicelluloses were glucose, xylose, and galactose. Galactose was decreased during maturation and postharvest, and contents of non-cellulosic neutral sugar were decreased in soft persimmon.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.732-738
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• 2009

An acidic polygalacturonase (PG) from Aspergillus kawachii was produced by solid state fermentation employing a polyurethane foam support. The conditions used for the production of acidic PG were particle size of support (0.6 or 500 $mm^3$) and fermentation time. From the factors studied, the particle size had important influence on enzyme production. The best conditions for acidic PG production were $0.6\;mm^3$ particle size, 18 hr at $30^{\circ}C$ and initial pH of 5.0. In addition, pectin was extracted from citrus pomaces (grapefruit, lime, and tangerine) by acidic PG at $50^{\circ}C$ for 24 hr with citric acid solution. Infrared spectroscopy showed that lime pomace had more high-methoxylated (65%) endogenous pectin than was obtained than from grapefruit or tangerine pomaces. The enzymatically extracted pectin yield in dry basis (d.b.) for grapefruit and lime pectins were 6.95 and 4.25%, respectively. The citric acid solution alone also contributed to pectin extraction from citrus pomaces (7-9%, d.b.). Limited pectin extraction by acidic PG from tangerine pomace was most likely due to the presence of low-methoxylated endogenous pectin. The enzymatic method for pectin extraction using acidic PG from A. kawachii is a promising technique for releasing highly polymerized pectic substances from high-methoxylated lime or grapefruit pomaces.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.738-742
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• 1990

Cell wall components were decreased during maturation and postharvest of persimmon fruits. Contents of pectin and alkali-soluble hemicellulose were increased during maturity, but those of acid-soluble hemicellulose were decreased. Contents of pectin and alkali-soluble hemicellulose were decrease in soft persimmon, whereas acid-soluble hemicellulose was increased remarkably. Cellulose contents were increased during maturation and this tend was notable in soft persimmon. Contents of cell wall polysaccharides per 100g-fresh weight were decreased. Contents of total pectin and insoluble pectin were increased during maturation but decreased in soft persimmon. Content of water-soluble pectin was increased during maturation and postharvest.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.313-322
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• 1995

This study was conducted to investigate the effect of ginseng on the preservability and quality of Chinese cabbage Kimchi. The effect of ginseng on the growth of Lactobacilli, pH, titratable acidity, amount of juice, sensory quality and fracitonation of cell wall ploysaccharides, and enzyme activities related to softening were examined during fermentation. Ginseng promoted the growth of L. brevis and it didn't influence L. plantarum and L. fermentum. But Leuc. mesenteroides and P. cerevisiae was inhibited a little by adding of ginseng. The quality of ginseng added Kimchi evaluated by nalysis of the pH, acidity, sensory quality, the amount of juice, and overall eating quality during fermentation was better than those of control Kimchi, and 2% ginseng added Kimchi was the best ont the preservability and quality. The activity of β -galactosidase in ginseng added Kimchi was higher than that of control Kimchi. But the activity of polygalacturonase in ginseng added Kimchi was the same as that of control Kimchi. Ginseng added Kimchi showed more desirable softness of tissue. This was the same result as the analysis of pectic substance and hemicellulosic polysaccharides composed of cell wall polysaccharides. The value of L(lightness) of ginseng added Kimchi was highly maintained during the edible period and the yellow color from the ginseng was moved to Kimchi tissue in the ginseng added Kimchi.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.136-136
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• 2003

Calcium lactate has been known extending shelf-life of several lactic acid fermented foods through buffer action with lactic acid and binding of calcium and pectic polysaccharides in the tissue. But, the effects in kimchi during storage and distribution has not been observed. Calcium lactate is tasteless, nontoxic compounds commonly used in a number of food products. Recent observations have indicated the potential usefulness of calcium lactate as food additive which has anticariogenic-, antimicrobial-, anticalculus, anti- carcinogenic effects and enhancement of bone mineral density. In this work we determined the effects of calcium lactate(CaL)-treatment(0, 1, 2 and 3% against salted Chinese cabbage) on the pH, acidity, microbial counts, content of alcohol insoluble substance and calcium texture, color, scanning electron microscopic observation of kimchi tissue and sensory test during storage. pH of CaL treated kimchi were higher(3.78∼3.92) than that of control products(3.58). Total microbe(TM) of CaL treated kimchis were lower but ratio of lactic acid bacteria against TM was higher than those of control products, respectively. Calcium content of treated products were 3-5 times higher than control products. The hardness and crispy taste of treated products were remarkably higher than those of control products evaluated by SEM observation AIS analysis, sensory and textural analysis. Moreover, evaluation on the pH, acidity and sensory test showed the shelf-life of treated kimchi(CaL 2%) to be 25-30 days, which was 13-15 days longer than that of control products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.569-573
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• 2001

A pectic substance from citron peel was extracted with different methods to establish the optimum extraction conditions. The extraction yields of pectin with HCl, citrate and tartrate (concentration : 0.1 N, extraction ratio : 1 : 20) were 17.9%, 15.6% and 11.4%, respectively. Six times of 65% ethanol washing step was followed after first ethanol precipitation of acid extract for pure pectin. The degree of esterification (DE) of pectins was in the range of 43.0~47.6% and intrinsic viscosity was in the range of 0.94~2.63 (η$_{sp}$ /C (dL/g)). The sugar compositions such as rhamnose, xylose, glucuronic acid, galacturonic acid, galactose and glucose were little different in three kinds of pectins except for the content of arabinose.