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Changes of Cell Wall Components and Softening Enzyme during the Preparation of Persimmon Pickles  

Chun, Sung-Sook (Department of Food Science & Technology, Yeungnam University)
Cho, Young-Je (Department of Food Engineering, Sangju National University)
Publication Information
Applied Biological Chemistry / v.47, no.1, 2004 , pp. 55-60 More about this Journal
Abstract
Changes of cell wall components and softening enzyme during the preparation of persimmon pickles with soy sauce and soy paste were investigated. The contents of alcohol insoluble substance and cell wall extracted from persimmon pickles in soy sauce and soy paste were gradually decreased to the 20th day of storage and then decreased rapidly, but the contents of water soluble material extracted from persimmon pickles in soy sauce and soy paste was increased during the storage time $(0{\sim}50\;days)$. The contents of lignin, pectin and acid-soluble hemicellulose of persimmon pickles in soy sauce and soy paste were decreased during the storage, but contents of alkali-soluble hemicellulose was increased. The contents of cellulose almost did not change during storage of pickles. The hardness of persimmon pickles in soy sauce and soy paste was gradually increased up to the 30th day of storage and then decreased. The activities of polygalacturonase and pectinesterase as softening enzyme in persimmon pickles with soy sauce and soy paste increased during storage. And ${\beta}-galactosidase$ activity was slightly increased to the 30th day of storage and after increased rapidly.
Keywords
Dungsi; pickle; cell wall components; polygalacturonase; pectinesterase; ${\beta}-galactosidase$;
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