Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Infusion of Pectinesterase for Preventing Softening of Kimchi Tissue

Pectinesterase 주입처리에의한 김치조직의 연화방지

  • Lui, Yih-Cherng (The National Assembly, Taipei, the Republic of China) ;
  • Kwon, Ki-Sung (Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University) ;
  • Park, Kwan-Hwa (Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University)
  • 라일성 ;
  • 권기성 (서울대학교 식품공학과 농업생물신소재연구센터) ;
  • 박관화 (서울대학교 식품공학과 농업생물신소재연구센터)
  • Published : 1996.04.30
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Abstract

This study was conducted to investigate the effect of infusion of pectinesterase (PE) along with preheating treatment in $CaCI_2$ solution on softening Kimchi tissue. Preheating treatment showed preventive effect on softening of Kimchi tissue. Especially, the preheating in the presence of P was more effective in preserving firmness of both stem and leaf. As for of effect of PE infusion by vacuum treatment, a maximum crispness was obtained from the vacuum-treated stems in 0.05 M $CaCI_2$ solution containing PE. The crispness of all the samples decreased during fermentation and the PE-infused samples by vacuum treatment showed higher crispness than the control until the fourth day of fermentation.

배추조직의 연화방지를 위해 0.05 M $CaCI_2$ 용액중에서 배추의 예비열처리와 pectinesterase 주입전처리 및 효소의 침투를 용이하게 하기 위한 감압처리의 효과를 조사하였다. $CaCI_2$ 용액중 예비열처리에 의해 줄기는 약 50% 이상 경도가 증가하였고, 잎사귀의 경우는 약 4-5배 증가하였으며, PE 효소를 첨가한 경우 줄기 및 잎사귀 모두에서 경도가 더욱 증가하여 상승효과를 나타내었다. 배추를 감압처리한 후 효소를 주입 처리한 경우. 잎사귀 부분에서는 별다른 변화가 없었으나 줄기 부분의 경우 감압처리후 효소주입처리한 시료들은 모두 경도가 증가하였으며, 저장시험에 따르면 김치제조 4일째까시 경도유지 효과가 있었으나 그 후 점차 감하였다.

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