Effects of Dill Pickling Process, $H_2O_2$ and Storage Duration on Lipoxygenase, Peroxidase and Catalase Activities in Cucumber and Brine

Pickle 제조과정, $H_2O_2$, 저장기간에 따른 refrigerated dill pickle과 brine중의 lipoxygenase, peroxidase, catalase 활성의 변화

Lipoxygenase, peroxidase and catalase activities were determined in tissues and brines of refrigerated dill pickling cucumbers in response to pickling process, storage and $H_2O_2$. Lipoxygenase was almost inactivated within 1 day exposure to dill pickling brine, and then gradually declined during storage. In contrast, peroxidase activity in cucumber tissue decreased steadily for 4 days after exposure to dill pickling brine. Catalase was present in fresh cucumber tissues, but only slight activity was observed after submerging cucumbers in pickling brine. Lipoxygenase, peroxidase and catalase activities were rapidly inactivated in cucumbers exposed to brine containing $H_2O_2$.

제조과정, 과산화물 및 저장기간에 따른 냉장 Dill 피클과 brine에 함유된 lipoxygenase, peroxidase, catalase 효소의 활성 변화를 조사하였다. 오이를 Dill 피클용 brine에 1일 저장시의 lipoxygenase는 거의 비활성화 되었으나, 1일 이후에는 lipoxygenase의 활성은 서서히 감소하였다. 반면, 오이 tissue에 존재하는 peroxidase의 활성은 피클 제조후 4일 저장기간 동안 서서히 감소 현상을 나타내었다. 신선한 오이 tissue에서 추출된 catalase는 높은 활성을 가지나, 오이를 피클용 brine에 담갔을 경우에는 소량의 catalase 활성만 보였다. Brine에 과산화물을 첨가시, tissue에서 추출된 lipoxygenase, peroxidase, catalase 활성은 저장 기간과 과산화물 농도에 따라 지속적인 감소를 보였다.