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


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.


kimchi;amlyase;glucoamlyase;protease;sensory evaluation


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