• Journal of Food Hygiene and Safety
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• v.13 no.2
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• pp.99-105
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• 1998

Pectin hydrolysate prepared from citrus pectin by enzymatic hydrolysis has antimicrobial activity. The antimicrobial activity was increased by its hydrolyzing rate and it was rapidly increased after 70% hydrolysis of the pectin. The antibacterial activity of pectin hydrolysate against Escherichia coli ATCC 11229 was the strongest at pH 4.9~5.5, but it diminished slightly at neutral pH values. The antibacterial activity of pectin hydrolysate was stronger than those of against molds and yeasts. The growth of bacteria submitted to this test except lactics was completely inhibited for 48 hrs at $35^{\circ}C$ by adding 2.0~3.0% pectin hydrolysate. While the growth of Lactococcus lactis ATCC 19435 and Lactobacillus bulgaricus and Penicillium funiculosum ATCC 11797 were reached about 60~70% compared with those of the controls in the same condition. But there was no significant effect on the growth of the yeasts. The antibacterial effect of pectin hydrolysate was significantly stimulated by addition of glycine, ethanol, sodium ascorbate, sodium chloride and sodium acetate. The shelf life of Kimchi containing 1.0% pectin hydrolysate was prolonged above 15 days at $4^{\circ}C$ than that of its control. In case of whitish bean jam viable cell counts were inhibited about 2 log cycles by 10 days at $25^{\circ}C$. According to these results, author can sincerely suggest that pectin hydrolysate will be used as a natural food preservative for inhibition of common bacterial growth without inhibition of lactics and yeasts.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.491-496
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• 2008

Properties of pectin extracted from flesh of Asian pear in 3 cultivars were investigated at different growth stages. The extraction yields of pectin by the acidic treatment decreased during the growth. The $L^*$ value of young fruit was lower than unripe and ripe fruit, and $a^*$ and $b^*$ value were higher in the same cultivars. The degree of esterification (DE) and intrinsic viscosity of pectin were 21.1-41.3% and 1.90-3.81 dL/g, respectively. The pectin extracted from flesh of pear showed about 30% glucose retarding effect. The DE value had a high correlation with retarding effect on glucose transport and intrinsic viscosity (p<0.01 and p<0.05). The intrinsic viscosity of the pectin seems to affect the retardation of glucose transport in blood. Pectin extracted from flesh of Asian pear by acidic treatment could be a good source to develop low calorie and functional food.

• Korean Journal of Human Ecology
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• v.6 no.2
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• pp.57-65
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• 2003

To investigate quality characteristics of kimchi prepared for the winter around Chonnam area, home made kimchi samples collected from 22 area, and they were stored at -1${\pm}$1$^{\circ}C$. The results were as follows : The pH and acidity of kimchi samples were 4.75 and 0.84%. respectively. Salt concentration was 3.50% and in Redox potential measurement, Eh value was -134.08mV. Ascorbic acid and reducing sugar contents were 10.l8mg% and 13.25mg%, respectively, In color measurement, L value was 52.29 and a and b values were 19.68 and 27.69, respectively. Total viable count was 5.5${\times}$10$\^$6/ and lactic acid bacteria count and yeast were 4.6${\times}$10$\^$5/ and 8.8${\times}$10$\^$5/. respectively. Properties of hardness of kimchi measured instrumentally was 9.26kgf. Alcohol insoluble solids(AIS) content was 5.53% and hot water soluble pectin(HWSP) content and sodium hexametaphosphate soluble pectin(NaSP) content were 17.35% and 29.65%, respectively, also hydrochloric acid soluble pectin(HClSP) content was 53.0%.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.596-601
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• 1993

Changes of textural properties of garlic pickle was studied during aging at room temperature with or without skin or addition of $CaCl_{2}$. The alcohol insoluble solids(AIS) was gradually decreased by aging. The decreasing rate of AIS was less for those of unpeeled and $CaCl_{2}-added$ pickles. In pectic substances, HSP was a little decreased and HXSP was significantly increased and HWSP and total pectin was changed little. The $CaCl_{2}-added$ pickles showed higher HSP and lower HXSP than those of $CaCl_{2}-not$ added pickles. The hardness of unpeeled pickles was slightly higher than peeled pickles and of $CaCl_{2}-added$ pickles was higher than $CaCl_{2}-not$ added pickles and decreased generally during aging for all samples.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.447-453
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• 1985

The effects of preheating and calcium chloride on prevention of tissue softening was examined during fermentation and storage of radish root kimchi. In order to find the optimum condition of preheating treatment, activities of pectinesterase (PE) and polygalacturonase (PG) in radish root were measured with respect to $CaCl_2$ concentration and temperature. A maximum firmness was obtained with treatment in 0.05M $CaCl_2$ at $55^{\circ}C$ for 2hr which was optimum conditions for PE activity, while PG was inhibited at the $CaCl_2$ concentration of 0.05M. Firmness of radish root kimchi prepared by preheating treatment was decreased little during fermentation and storage for 25 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.48-52
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• 2008

The manufacturing characteristics and physicochemical component analysis of Bokbunja jam made with different additions of materials (Bokbunja, Bokbunja extract, sugar, and pectin) were investigated. There were no changes in the pH, total acidity, and sugar content of all Bokbunja jams that were prepared with different amounts of materials. L-value of color in the jam from the Bokbunja extract was the highest. a-value increased, but b-value decreased with the addition of pectin in jam. Spreadmeter value decreased while hardness increased in the jam added by pectin. The highest overall acceptability values in the sensory test for color, sweetness, adhesiveness, and overall favorite were 4.07, 5.33, 4.33, and 6.00, respectively, with the addition of 0.5% pectin.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.28-41
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• 2014

The distinctive physiological effect of dietary fiber in the body were studied according to contents and characteristics of each fiber component. In the present study, the composition of fiber in vegetables was investigated, and the effect of heat treatments on fiber content was studied. Contents of total pectin were 0.89~2.75 g/100 g on dry weight basis, with most contents from 1~2 g/100 g. The hot water soluble pectin (HWSP) content of vegetables ranged from 0.33~0.98 g/100 g, sodium hexametaphosphate soluble pectin (HXSP), from 0.29~0.81 g/100 g and HCl soluble pectin(HCLSP), from 0.30~1.40 g/100 g. HCLSP showed the greatest variation according to the type of vegetables. Every vegetable types showed similar contents of these three pectic fractions. Fiber contents of vegetables ranged from 8.8~23.8% for cellulose, 0.6~10.6% for hemicellulose, 1.0~5.2% for lignin, 10.9~25.4% for acid detergent fiber (ADF) and 11.8~31.9% for neutral detergent fiber (NDF) on dry weight basis. Especially, peppers showed higher contents of NDF than the other vegetables. It was found that a great portion of NDF, which is total insoluble dietary fiber, was composed of cellulose since cellulose constituted 63% of NDF. Heat treatment reduced total pectin content in all vegetables regardless of the heating methods and the greatest reduction was observed upon boiling. HWSP content increased, whereas HXSP and HCLSP contents decreased. Heat treatment increased the NDF, ADF and cellulose contents, and most changes were due to changes in cellulose content. The values of hemicellulose and lignin showed irregular pattern upon heating. Contents of total dietary fiber (TDF) were 1.20~7.11% on fresh weight basis. Garlic, edible burdock and pepper leaf showed higher contents of TDF than other vegetables. It was found that a great portion of TDF was composed of insoluble dietary fiber.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.808-813
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• 2002

This study investigated the effects of different kinds of dietary fibers, cellulose, psyllium husk, pectin and the Psyllium husk Plus Pectin, on the lipid concentration and hernobiochemical enzyme activity in male Sprague-Dawley rats. The experimental groups were divided into four groups : the cellulose group, the psyllium husk group, the pectin group and the psyllium husk Plus Pectin group. Dietary fiber was supplemented at 10% (w/w) levels in the diet. Body weight gain, food intake and relative tissue seight were not significantly different among the dietary groups. Concentrations of triglyceride and phospholipid of serum in the psyllium husk and the pectin groups were significantly lower than those of the cellulose and the psyllium husk plus pectin groups. Concentration of total cholesterol of serum in the psyllium husk plus pectin group was lower than other dietary groups. However, concentrations of triglyceride and phospholipid of liver in the psyllium husk and the pectin groups were significantly higher than those of the cellulose and the psyllium husk plus pectin groups. The hemobiochemical Parameters, total protein, albumin, glutamic pyruvic transaminase, glutamic oxaloacetic transaminase, alkaline phosphatase, lactate dehydrogenase and blood urea nitrogen in serum of the psyllium husk group were lower than other dietary groups. These results showed that dietary psyllium husk could have lowering effects on serum triglyceride concentration without any side effect of hemobiochemical enzyme activity in rats.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1011-1016
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• 1999

This study was performed to search a physical method having high yield and quality and minimum environmental pollution for extraction of pectin from apple pomace. Based on the physical solubilization of plant cell wall under the condition of high temperature, pressure and shearing stress, apple pomace was treated by a corotating intermeshing type twin-screw extruder with the diameter-to-length ratio of 1/20. The specific mechanical energy of extruder was introduced as system parameter for extrusion process modeling and the shaft speed, feed rate and moisture content as process variables. The yield, average molecular weight and galacturonic acid content of water-soluble polysaccharides obtained by extrusion were, respectively, modeled with the linear functions of the system parameter which was of the form as a linear function of process variables. The specific mechanical energy increased with increase of shaft speed and with decrease of feed rate and moisture content. Out of process variables, moisture content had the greatest effect on specific mechanical energy. The yield increased with increase of specific mechanical energy while the average molecular weight and galacturonic acid content increased with its decrease. In aspects of yield and quality of pectin, the results from this study showed the possibility to replace a traditional acidic method with the extrusion treatment of this study.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.105-111
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• 1995

The relationship betwwen the molecular structure of amylopectin and the texture of cooked rice was investigated using Korean rice [3 varieties of Japonica type and 3 varieties of Tongil type(Japonica-Indica breeding type)]. The molecular structure of rice amylopectin was polymodal and distributed A chain of $\overline{DP}$ 12.4, short B chain of $\overline{DP}$ 20.6, B chain of $\overline{DP}$ 26.3, long B chain of $\overline{DP}$ 45 and super long chain of above $\overline{DP}$ 55. The super long chain of amylopectin was composed of long linear chain with poorly branched chain. Also, the super long chain of amylopectin showed positive correlated with average chain length, inherent viscosity and ${\beta}-amyloysis$ limit$({\%})$, but negative correlated with ${\lambda}max$ of iodine reaction of amylopectin. The structural properties of amylopectin in Japonica type were different from those of amylopectin in Tongil type. In relationship between molecular structure of amylopectin and texture of cooked rice, the average chain length, inherent viscosity, ${\beta}-amyloysis$ limit and super long chain of amylopectin was showed a positive correlation with hardness, but a negative correlation with adhesiveness of cooked rice. The long chain of rice amylopectin is the less, the eating quality of cooled rice was the better. These results suggest that the molecular structure of rice amylopectin could be responsible for the texture of cooked rice.