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

Abstract

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.

Keywords

kimchi;amlyase;glucoamlyase;protease;sensory evaluation

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