Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 4
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- Pages.710-715
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- 1997
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- 0367-6293(pISSN)
Characteristics of Crude Lipoxygenase in Chinese Cabbages
배추 Lipoxygenase 의 특성
- Kim, Dong-Kyoung (Korea Food Research Institute) ;
- Han, Kee-Young (Department of Food and Microbial Technology, Seoul Women's University) ;
- Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University)
- Published : 1997.08.01
Abstract
Inactivation of lipoxygenase activity in Chinese cabbage was shown after salting and heat treatments. Crude lipoxygenase was obtained from treatment of
김치를 제조하기 위해 배추를 절이는 과정에서 배추 중의 lipoxygenase를 측정하였다. 조효소액을 증가시킬수록 lipoxygenase의 활성이 증가하였고 최적 pH는 7.0이었다. Lipoxygenase를 억제하기 위하여 절임과 열처리를 사용하였다. 온도가 높아질수록 lipoxygenase는 억제되었고,