Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Changes in Pectic Substances of Korean Pickled Cucumbers with Different Preparation Methods

담금 방법을 달리한 오이지의 숙성 중 펙틴질의 변화

  • Published : 1995.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

This investigation was undertaken for the purpose of studying the changes of pectic substances in alcohol insoluble solids(AIS) extracted from cucumbers pickled in salt. The preparation methods were brining the cucumbers in 10% NaCl solution (bolied, method A), 20% NaCl solution(bolied, method B) and 20% NaCl solution(cool to $25^{\circ}C$ after boiling, method C). The composition ratio of hot water soluble pectin(HWSP) in AIS decreased during brining, while that of 0.4% sodium hexametaphosphate soluble pectin(NaSP) increased remarkably. The contents of Ca and Mg in AIS increased regardless of preparation methods used. By DEAE-cellulose chromatography, HWSP from fresh and brined cucumbers were divided into six fracitons. 0.2M peak was the main fraction in fresh cucumber, whereas 0.05M and 0.2M peak were the main fraction in pickled cucumbers. On the other hands, NaSP from fresh and brined cucumbers were divided into five fractions and 0.4M peak was the main fraction. However, the composition ratios of galacturonic acid and neutral sugar of 0.4M fraction in brined cucumbers were higher than those of fresh cucumber.

Keywords

References

  1. J. Food Sci. v.43 Effect of cooking on vegetable fiber Mattee,V.;Appledorf,H.
  2. J. Food Sci. v.36 Textural changes and molecular characteristics of pectic constituents in ripening peaches Shewfelt,V.D.
  3. Nippon Shokuhin Kogyo Gakkaishi v.29 Studies on mechanism of pectic substance changes in the salted radish root Kaneko,K.;Kurasaka,M.;Maeda,Y.
  4. 한국영양식량학회지 v.23 담금방법을 달리한 오이지의 숙성 중 특성 변화 박미원;박용곤;장명숙
  5. J. Food Sci. v.45 Cellulose-hemicellulose in the alcohol insoluble solids of valencia orange peel Eaks,I.L.;Scinclair,W.B.
  6. Nippon Shokuhin Kogyo Gakkaishi v.33 Properties of pectin in satsuma mandarin fruits (Citrus Unshiu Marc.) Manabe,M.;Naohara,J.
  7. Anal. Biochem. v.4 Modified uronic acid carbazole reaction Bitter,J.;Muir,H.M.
  8. Official methods of analysis(15th ed.) A.O.A.C.
  9. Nippon Shokuhin Kogyo Gakkaishi v.27 Chemical properties of pectic substance and compositions of cell wall polysaccharides from Japanese radishes and their changes during drying and salting Kaneko,K.;Kurasaka,M.;Maeda,Y.
  10. Anal. Chem. v.28 Colorimetric method for determination of sugars and related substances Dubios,M.;Gilles,K.A.
  11. J. Jap. Soc. Food and Nutr. v.31 Changes of carbohydrates, especially pectin, and activities of some enzymes related to their degradation in Japanese radish in the early stage of the salting Oda,Y.;Tomioka,Y.
  12. Nippon Shokuhin Kogyo Gakkaishi v.27 Studies on firming mechanism of Japanese radish root by pre-heating treatment Manabe,T.
  13. Nippon Shokuhin Kogyo Gakkaishi v.29 Effects of Mg and Ca salts on changes of pectic substance during salting of radish root and its crisp palatability Kaneko,K.;Kurosaka,M.;Maeda,Y.
  14. 한국식문화학회지 v.8 염장과정 중 무의 조직감과 이와관련된 화학적, 효소활성 변화 이희섭;이귀주
  15. 한국식문화학회지 v.9 무의 염장과정 중 조직감의 변화에 대한 예열처리 및 Chitosan 첨가 효과 이희섭;이귀주
  16. 한국식문화학회지 v.4 열처리 조건이 오이지의 질감에 미치는 영향 윤선;이진실;홍완수
  17. Nippon Shokuhin Kogyo Gakkaishi v.30 Relationship between pectic substance fractions and hardness of pickled ume apricots Kaneko,K.;Kurasaka,M.;Maeda,Y.
  18. Nippon Shokuhin Kogyo Gakkaishi v.42 Enzymic degradation of pectic acid part Ⅲ. Sugar constituents of pectic substances Hatanaka,C.;Ozawa,J.