High Pressure Inactivation of Alliinase and Its Effects on Flavor of Garlic

고압처리에 의한 Alliinase의 불활성화가 마늘의 풍미에 미치는 영향

  • 손경현 (제일제당 식품연구소) ;
  • 임재각 (제일제당 식품연구소) ;
  • 공운영 (제일제당 식품연구소) ;
  • 박지용 (연세대 식품생물공학과) ;
  • 야구명덕 (일본식품총합연구소)
  • Published : 1996.06.30

Abstract

The effects of high pressure on alliinase and on flavor of garlic (Alliiium sativum L.) were investigated. After pressurized at 150 MPa, 300 MPa, and 500 MPa for 10 min, the activities of purified alliinase were reduced approximately 30%, 80%, and 100%, respectively, while the enzyme activities of pressurized garlic cloves were reduced 0%, 7%, and 100%, respectively. This indicated that the intact garlic has a protective effect against pressure-inactivation of alliinase. Alliinase was more effectively inactivated when high pressure treatment was carried out at high ($>40^{\circ}C$) or low temperature ($>10^{\circ}C$) than ambient temperature. Pressure treated garlic at 500 MPa had little pungency and sulfuryl odor compared to raw garlic indicating that high-pressure processing can be used to produce garlic without pungent flavor.

Keywords

high pressure;garlic;alliinase;allicin;flavor