Journal of environmental and Sanitary engineering (환경위생공학)

Korean Society for Environmental Sanitary Engineers (대한환경위생공학회)
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Studies on the Changes in the Alliinase Activity during the Drying of Garlic

마늘의 건조과정 중 Alliinase 활성 변화에 관한 연구

  • Chae, Soo-Kyu (School of Natural Food Science, College of Health industry., Eulji University)
  • 채수규 (을지대학교 보건산업대학 식품과학부)
  • Published : 2007.03.31
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Abstract

Changes in the alliinase activity during the hot air drying and vacuum freeze drying of garlic samples treated as the whole, sliced and crushed state were investigated. The specific activity of alliinase in raw garlic was 8.52 units/mg protein. The activity in the whole garlic prepared by the hot air drying for 8 hrs was reduced remarkably to 5.22 units/mg protein with 61% remaining and to 4.25 units/mg protein with 50% remaining for 36 hrs. The activity in the sliced garlic prepared by the hot air drying for 36 hrs was reduced to 3.55 units/mg protein with 42% remaining and the activity in the crushed garlic prepared by the hot air drying for 36 hrs was reduced to 3.12 units/mg protein with 37% remaining. The garlic sample sliced or crushed was higher than the whole state in the efficiency of drying but was lower in the remaining activity of alliinase. The activity in the whole garlic prepared by the vacuum freeze drying for 8 hrs was reduced to 7.21 units/mg protein with 85% remaining and to 5.53 units/mg protein with 65% remaining for 36 hrs. The activity in the sliced garlic prepared by the vacuum freeze drying for 36 hrs was reduced to 4.55 units/mg protein with 53% remaining and the activity in the crushed garlic prepared by the vacuum freeze drying for 36 hrs was reduced to 4.16 units/mg protein with 49% remaining. The remaining activity of alliinase in the garlic samples prepared by the vacuum freeze drying was higher than the remaining activity in the garlic samples prepared by the hot air drying.

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References

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