Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Texture and Cell Wall Polysaccharides of Persimmon by Temperature Changes

온도변화에 따른 감의 물성과 세포벽다당류의 변화

  • Kim, Soon-Dong (Department of Food Science and Technology, Hyosung Women's University) ;
  • Park, Byoung-Yoon (Department of Food Science and Technology, Hyosung Women's University)
  • 김순동 (효성여자대학교 식품가공학과) ;
  • 박병윤 (효성여자대학교 식품가공학과)
  • Published : 1988.02.01
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Abstract

The changes of texture, composition of cell wall polysaccharides, polygalacturonase (PG) activity and soaking effect during preserving of persimmon at various tempoeratures were estimated for the purpose of investigating the softening characteristics of persimmon fruit. The softening of persimmon was most promoted at $25^{\circ}C$, where in the higher temperature, at $45^{\circ}C$ it was inhibited. During softening adhesiveness increased, cohesiveness and gumminess decreased. This phenomenon was obvious at $25^{\circ}C$. By soaking in water at $50^{\circ}C,\;70^{\circ}C$ for 30 minutes PG activity and softening was inhibited. Ionically associated pectin (IAP) and covalently bounded pectin (CBP) fractionated from crude cell wall of fresh persimmon were respectively degraded about 60% by PG curde enzyme of softened persimmon. And the degraded ratio of polysaccharides composed of pentose and hexose was very similar to that of polyuronide.

온도변화에 따른 감의 텍스쳐변화와 고온담금효과 및 이에 따른 세포벽 다당류의 변화를 조사하였다. 감은 $25^{\circ}C$에서 가장 쉽게 연화되었으며 $45^{\circ}C$에서는 연화가 억제되었다. 연화가 진행되는 동안 부착성은 증가하는 한편 응집성 및 gumminess는 감소하였으며 이러한 현상은 $25^{\circ}C$에서 현저하다. $50^{\circ}C$와 $70^{\circ}C$의 물에 30분간 담금 처리 함으로써 PG의 활성이 현저하게 저해되었으며 연화도 억제되었다. 연화된 감으로부터 추출한 PG 조효소는 신선한 감의 조세포벽으로부터 분획한 세포벽다당류 중 IAP와 CBP를 각기 60%정도 분해시켰으며 그 구성 성분중 pentose와 hexose로 구성된 다당류의 분해가 polyuronide의 분해정도와 대등하였다.

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