• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.796-802
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• 1995

Oyijangachi, a traditional Korean brinded cucumber, was prepared by brinning the cucumbers in five different solutions for 48 hrs and then, was dipped into dipping sources(Kochujang, Doenjang and Ganjang) for 30 days of aging. Firmness, calcium content and enzyme activities(pectinesterase and polygalacturonase) changes were measured among the cucumbers which were treated by five different solutions during aging. The firmness of Kochujang Oyijangachi were the lowest after 10 days of aging for all from the five brining solutions because of "hollow phenomena" of cucumbers. Calcium contents of cucumbers after dipping into the five solutiosn increased as calcium content of the solutions increased and also increased when the cucumbers dipped into the dipping bases(Kochujang, Doenjang and Ganjang) because of calcium migration from the dipping sources into the cucumbers during aging. The calcium contents of the three dipping bases were ranged from 70mg% to 120mg% of Ca. The activity of polygalacturonase in the Oyijangachi decreased generally during aging and decreased rapidly during initial 5 days of aging. The activity of pectinesterase of cucumbers treated with 12% salts solutions(treatment 3, 4 and 5) were higher than those of cucumbers treated with 6% salts solutions(treatment 1 and 2).

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.651-657
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• 1999

These experiments focused on processing low sugar fig jam having marketability by selected substitute for extracted and purified pectinesterase (PE), colorant for colour improvement, food additive to make texture better, and stabilizer for stable storage. Cherry tomato pulp as PE substitute to hydrolyze pectin substance in fig pulp into low-methoxyl pectin was most effective among used vegetables and fruits pulp. Carmacid-R among natural colorants for imprving colour, addition of 20% starch syrup as sugar substitute for texture and addition of $MULTIPHOSE^{TM}$ for red colour change control at cold storage were effective. The low sugar fig jam processed by using the above selected materials showed higher score than others (typical jam and orange PE low sugar fig jam) for colour in sensory evaluation and did no significant difference in taste, odor, texture and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1169-1178
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• 1998

This study was performed to purify fig pectinesterase(F-PE) and characterize its in situ activity. Three kinds of F-PE were partially separated by using ammonium sulfate fractionation, Q-Sepharose column, CM-cation exchanger column chromatography, and HPLC. One of those was anionic protein and the others were cationic proteins. All of them had approximate molecular weight of 27,000 and lost rapidly their activity during storage. Therefore alternative crude enzyme was prepared by suspending the freeze dried and milled fig powder in 0.1 M NaCl at pH 7.5. F-PE had the optimum pH of 8.5, the optimum temperature of $50^{\circ}C$ with activation energy of 7,671 cal $mol^{-1}K^{-1}$ and stability up to $55^{\circ}C$ with 10 minutes heating. Optimum activity was obtained in $0.2{\sim}0.4$ M NaCl with optimum solubility at above 0.8 M NaCl.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.55-61
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• 1986

This study was attempted to investigate the occurrence and the partial characteristics of pectinesterase (PE) in cucumbers. And the involvement of endogenous cucumber PE with the formation of insoluble pectic acid, in the presence of endogenous or added calcium ions, was also studied. The results of this study are as follows: 1) PE activity was detected in whole cucumber homogenate. 2) The optimum pH and temperature of this enzyme were found to be 8.5 and $50^{\circ}C$, respectively 3) When PE extract was added to 0.25% pectin solution, pectin gel was formed. The time required for the formation of pectin gel was reduced when the pectin solution was adjusted to the optimum conditions for PE activity(pH 8.5, $50^{\circ}C$) and $CaCl_2$ was added. 4) Cucumber juice which was heated to $100^{\circ}C$ for 10 minutes fatted to form any insoluble pectate precipitate. The formation of precipitate in cucumber juice was accelerated by preheating to $50^{\circ}C$, adjusting to pH 8.5 and addition of $CaCl_2$. 5) These results can be interpreted that endogenous PE in cucumber juice demethylates pectin, allowing interlinking of pectin molecules via divalent cation $(Ca^{++})$ and thus forming insoluble Ca-pectate. Therefore additional firming effects of cucumber can be expected to be obtained through activation of PE in conjunction with calcium ions.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.790-795
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• 1996

Citrus juice was treated with supercritical carbon dioxide $(SC-CO_{2})$ as an alternative to heat for pectinesterase (PE) inactivation to minimize undesirable changes in flavor, color and ascorbic acid loss caused by the current heat treatment, and the effect of temperature $(40,\;50,\;60^{\circ}C)$, pressure (138, 276 bar) and process time $(5{\sim}130\;min) $ on PE activity was determined. PE in temperature control samples was inactivated by 54% at $40^{\circ}C$ after 130 min, 84% at 50% after 60 min and 83% at $60^{\circ}C$ after 30 min treatment compared to the original juice. PE inactivation in $(SC-CO_{2})$ treated samples at 138 bar was 83% at $40^{\circ}C$ after 130 min, 88% at $50^{\circ}C$ after 20 min and 87% at $60^{\circ}C$ after 10 min. %PE inactivation due to pressure was higher at low temperature and lower at high temperature. Higher temperature, Pressure and longer process time resulted in higher %PE inactivation. Nonlinearity in the curves of PE inactivation at different temperatures and pressures indicated that at least two forms of PE existed in citrus juice with different stabilities.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.163-167
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• 2006

Pectin was enzymatically extracted from industrial lemon pomace by using an endo-polygalacturonase from Aspergillus niger as a processing aid and compared to pectin extraction by hot hydrochloric acid. The yield of pectin was 17.6 and 20.2% with enzymatic and acidic treatments, respectively. The molecular weight distribution did not vary greatly between the samples extracted with enzyme or acid. Large differences in charge density were observed, however, when the samples were analyzed by anionic-exchange chromatography. Pectin extracted by the enzymatic treatment indicated higher charge density than that obtained by hydrochloric acid. The higher charge density could due to the presence of endogenous lemon pectinesterase, which was activated at low pH 4.5 in situ conditions during the process of enzymatic extraction, leading to low methoxylated pectin with a higher charge density.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.185-189
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• 2005

The effect of NaCl solution concentration (from 0 to 3 M) on the extraction of pectinesterase (PE) from jalapeno chili pepper (Capsicum annuum) was studied by determining its solubilization degree from the chili tissue. All concentrations of the salt favored the solubilization of PE in jalapeno chili pepper, compared to that in water. Maximum enzyme activity was obtained with NaCl 2.0 M. The effect of temperature on the PE activity of jalapeno chili pepper in the extracts was also studied. The PE residual activity of jalapeno pepper was 75% after 60 min of incubation at $55^{\circ}C$ and 10% at $75^{\circ}C$. At $85-95^{\circ}C$, PE residual activity was 5% after 5 min of incubation.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.5-5
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• 2018

Ginseng (Panax ginseng C.A. Meyer), one of the most widely used medicinal plants in traditional oriental medicine, is used for the treatment of various diseases. It has been classified according to its cultivation environment, such as field cultivated ginseng (FCG) and mountain cultivated ginseng (MCG). However, little is known about differences in gene expression in ginseng roots between field cultivated and mountain cultivated ginseng. In order to investigate the whole transcriptome landscape of ginseng, we employed High-Throughput sequencing technologies using the Illumina HiSeqTM2500 system, and generated a large amount of sequenced transcriptome from ginseng roots. Approximately 77 million and 87 million high-quality reads were produced in the FCG and MCG roots transcriptome analyses, respectively, and we obtained 256,032 assembled unigenes with an average length of 1,171 bp by de novo assembly methods. Functional annotations of the unigenes were performed using sequence similarity comparisons against the following databases: the non-redundant nucleotide database, the InterPro domains database, the Gene Ontology Consortium database, and the Kyoto Encyclopedia of Genes and Genomes pathway database. A total of 4,207 unigenes were assigned to specific metabolic pathways, and all of the known enzymes involved in starch and sucrose metabolism pathways were also identified in the KEGG library. This study indicated that alpha-glucan phosphorylase 1, putative pectinesterase/pectinesterase inhibitor 17, beta-amylase, and alpha-glucan phosphorylase isozyme H might be important factors involved in starch and sucrose metabolism between FCG and MCG in different environments.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.55-60
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• 2004

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.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.317-322
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• 2003

Changes of physicochemical properties during the preparation of persimmon pickles were investigated. The salinity in persimmon pickles increased during storage time $(0{\sim}50\;days)$ with soy sauce and soy paste. When the fermented soy sauce and soy paste was added to the soaking solution with $80{\sim}100%$, the salinity increased more rapidly. The hardness of persimmon pickles with soy sauce and soy paste was slightly increased up to the 20 or 30th day of storage and then decreased. L value of persimmon pickles was gradually decreased, but a and b value were slightly increased. The concentration of soluble tannin in persimmon pickles was slightly decreased down to the 20th day of storage and then decreased rapidly. The activities of polygalacturonase and pectinesterase as softening enzyme in persimmon pickles with soy sauce and soy paste increased during storage time $(0{\sim}50\;days)$ and enzyme activity was inhibited by high concentration of soaking solution.