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)
  • 김동경 (한국식품개발연구원) ;
  • 한기영 (서울여자대학교 식품.미생물공학과) ;
  • 노봉수 (서울여자대학교 식품.미생물공학과)
  • 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 $10{\sim}15%$ of lipoxygenase activity rather than without. Residual activity of lipoxygenase in Chinese cabbage submerged in 13% brine was 20% and about 60% of lipoxygenase was also inhibited by addition of garlic extract.

Keywords

lipoxygenase activity;Chinese cabbage;salting;calcium chloride