Browse > Article

Chemical Characteristics and Enzyme Activities of Icheon Ge-Geol Radish, Gangwha Turnip, and Korean Radish  

Kim, Haeng-Ran (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, RDA)
Lee, Ji-Hyun (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, RDA)
Kim, Yang-Suk (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, RDA)
Kim, Kyung-Mi (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, RDA)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.3, 2007 , pp. 255-259 More about this Journal
Abstract
For this investigation, we analyzed the chemical characteristics and enzyme activities of Icheon Ge-Geol radish, Gangwha turnip, and Korean radish. Regarding their proximate compositions, the water contents of the Icheon Ge-Geol radish, Gangwha turnip, and Korean radish were 87.78, 92.73, and 91.45%, respectively. The crude protein, crude fiber, and ash contents of the Icheon Ge-Geol radish were 1.35, 1.11, and 1.55%, respectively, which were much higher than the contents of the other samples; however, total dietary fiber was significantly lower. For mineral content, the magnesium, potassium, and calcium levels of the Icheon Ge-Geol radish were higher than the other samples. With regards to the enzyme activities of the samples, the protease and myrosinase activities of the Icheon Ge-Geol radish were higher than in the other samples. For ${\alpha}-amylase$ activity, the Korean radish showed the strongest activity (18.99 units/g of sample), followed by the Gangwha turnip and Icheon Ge-Geol radish.
Keywords
chemical characteristic; enzyme activity; Korean radish; Gangwha turnip; Icheon Ge-Geol radish;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Prosky L, Asp NG, Furda I, Devreis JW, Scjweozer TF, Harland BA. Determination of total dietary fiber in foods and food products. J. Assoc. Off. Ana. Chem. 68: 677-684 (1987)
2 Icheon-gun. Bulletin of Icheon-gun. Shinwoo Printer, Icheon, Gyeonggi-do. Korea. p. 601 (1984)
3 Kim MR. Physicochemical and sensory properties of cultivars Brassica campestris ssp rapa Kimchi. Korean J. Food Cook. Sci. 16: 568-576 (2000)   과학기술학회마을
4 Pack YK, Kim HM, Park MY, Kim SR, Choe IW. Physicochemical and functional properties of turnip. J. Korean Soc. Food Sci. Nutr. 28: 333-341 (1999)   과학기술학회마을
5 Oh HI, Shon SH, Kim JM. Changes in microflora and enzyme activities of Kochujang prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii during fermentation. Korean J. Food Sci. Technol. 32: 410-416 (2000)
6 AOAC. Official Method of Analysis of AOAC Intl. 16th ed. Method 920.39, 935.29, 942.05, 984.13, 991.43. Association of Official Analytical Communities, Arlington, VA. USA (1995)
7 Lee SE. Investigation of cooking usage according to the physiochemical and textural characteristics in Nabakkimchi with different radish cultivars. Korean J. Culinary Res. 12: 284-298 (2006)
8 Park JM, Oh HI. Changes in microflora and enzyme activities of traditional Kochujang meju during fermentation. Korean J. Food Sci. Technol. 27: 56-62 (1995)   과학기술학회마을
9 Kim HJ, Lee JJ, Choe MJ, Choi SY. Amylase, protease, peroxidase, and ascorbic acid oxidase activity of Kimchi ingredients. Korean J. Food Sci. Technol. 30: 1333-1338 (1998)
10 Cho JS. Food Materials. Muneundang, Seoul, Korea. pp. 149-150 (1996)
11 National Rural Living Science Institute, RDA. Food Composition Table (II). 6th ed. Sangroksa, Suwon, Gyeonggi-do, Korea. pp. 332-333 (2001)
12 Han KS, Song BC. A study on discover and perception of the native local foods in Wonju region. Korean J. Food Culture 18: 365-378 (2003)   과학기술학회마을
13 Korean Society of Food and Cookery Science. Dictionary of Food Cookery Science. Kyomunsa, Seoul, Korea. pp. 100-101 (2003)
14 Kim MR, Lee HS. Purification and characterization of radish myrosinase. Korean J. Food Sci. Technol. 21: 136-144 (1989)
15 Sim KH, Kang KS, Seo KI. Purification enzymatic properties of myrosinase abstracted from radish. J. Korean Agri. Chem. Soc. 36: 86-92 (1993)
16 Kang IH. The History of Dietary Life in Korea. 2nd ed. Sam-Young Publishing Company, Seoul, Korea. p. 197 (1991)
17 Elizabeth KL, Tracy KS, Rosemary GC, Ian TJ. Cell death in the colorectal cancer cell line HT29 in response to glucosinolate metabolites. J. Sci. Food Agr. 81: 959-961 (2001)   DOI   ScienceOn
18 Kim HR, Lee JE, Kim YS, Shin SO. Recognition and perception on GeGeol radish in Icheon area. Korean J. Food Culture 22: 185-190 (2007)   과학기술학회마을
19 Ryu KD, Chung DH, Kim JK. Comparison of radish cultivars for physicochemical properties and Kakdugi preparation. Korean J. Food Sci. Technol. 32: 681-690 (2000)