Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 3
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- Pages.593-599
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- 1996
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- 0367-6293(pISSN)
High Pressure Inactivation of Alliinase and Its Effects on Flavor of Garlic
고압처리에 의한 Alliinase의 불활성화가 마늘의 풍미에 미치는 영향
- Sohn, Kyung-Hyun (Foods R&D Center, Cheiljedang Corporation) ;
- Lim, Jae-Kag (Foods R&D Center, Cheiljedang Corporation) ;
- Kong, Un-Young (Foods R&D Center, Cheiljedang Corporation) ;
- Park, Ji-Yong (Department of Food and Biotechnology, Yonsei University) ;
- Published : 1996.06.30
Abstract
The effects of high pressure on alliinase and on flavor of garlic (Alliiium sativum L.) were investigated. After pressurized at 150 MPa, 300 MPa, and 500 MPa for 10 min, the activities of purified alliinase were reduced approximately 30%, 80%, and 100%, respectively, while the enzyme activities of pressurized garlic cloves were reduced 0%, 7%, and 100%, respectively. This indicated that the intact garlic has a protective effect against pressure-inactivation of alliinase. Alliinase was more effectively inactivated when high pressure treatment was carried out at high (
고압처리에 의한 효소반응의 조절을 연구하기 위하여 마늘에 압을 적용하여 alliinase의 압력에 의한 활성변화를 해석하였다. 마늘을