• Title/Summary/Keyword: polygalacturonase (PG)

Search Result 49, Processing Time 0.024 seconds

A Study of Characteristics of Pectinesterase, Polygalacturonase and Peroxidase in Kimchi Materials (김치재료에 존재하는 Pectinesterase, Polygalacturonase 및 Peroxidase 특성에 관한 연구)

  • Park, Hee-Ok;Kim, Kee-Hyun;Yoon, Sun
    • Journal of the Korean Society of Food Culture
    • /
    • v.5 no.4
    • /
    • pp.443-448
    • /
    • 1990
  • The object of this study was to investigate the characteristics of pectinesterase(PE), polygalacturonase(PG) and Peroxidase(POD) in Kimchi materials. The results were as follows : 1. The specific activities of PEs in Korean cabbage, Korean raddish, garlic and ginger were 200 unit/mg protein, 23.1 unit/mg protein, 0.8 unit/mg protein and 32 unit/mg protein, respectively. The optimum pHs of PEs in all materials were between 7 to 8. The concentrations of NaCl, $CaCl_2$ which showed the highest activities of PEs were $0.2{\sim}0.3M$ NaCl, 50 mM $CaCl_2$ in Korean cabbage and raddish, 0.05 M NaCl, 20 mM $CaCl_2$ in garlic and 0.2 M NaCl, 20 mM $CaCl_2$ in ginger. 2. The specific activities and the optimum pHs of PGs were 1.5 unit/mg protein and pH 4.5 in Korean cabbage, 1.6 unit/mg protein and $pH\;4.5{\sim}5.5M$ in Korean raddish, 0.06 unit/mg protein and $pH\;3.0{\sim}3.5M$ in garlic, and 0.06 unit/mg protein and $CaCl_2$ in ginger. The concentrations of NaCl, $CaCl_2$ which showed the highest activities of PGs were $0.1{\sim}0.2M$ NaCl and $0.15{\sim}0.2mM$ mM $CaCl_2$ in all materials. 3. The specific activities and the optimum pHs of PODs in Korean cabbage, Korean raddish, garlic and ginger were 71.3 unit/mg protein ; pH 6.0. 769 unit/mg protein ; pH 5.5, 1.09 unit/mg protein ; pH 4.5 and 12.7 unit/mg protein ; $pH\;5.0{\sim}5.5M$, respectively. POD activities were not decreased in Korean cabbage, but decreased in Korean raddish by the increase of NaCl, $CaCl_2$ concentrations. In garlic and ginger, POD activities were a little slightly affected by the increase of NaCl, $CaCl_2$ concentrations.

  • PDF

Production of Pectolytic Enzymes by Botryosphaeria dothidea (사과겹무늬썩음병균(病菌) Botryosphaeria dothidea에 의한 Pectin질(質) 분해효소(分解酵素)의 생산)

  • Park, Seok-Hee;Kim, Kee-Hong;Lee, Chang-Un
    • The Korean Journal of Mycology
    • /
    • v.19 no.2
    • /
    • pp.143-147
    • /
    • 1991
  • Botryosphaeria dothidea causing apple fruit rot was cultured in pectin-polypectate mine­raI salts or apple mediumss, to investigate pectolytic enzyme production and activity. Exo-polygalactu­ronase(PG) and exo-polymethylgalacturonase (PMG) in apple medium showed maximum of activity to 6.4 and 7.2 units at six days of culture, respectively. Their maximum activity in pectin-polypectate mineral salts medium was 5.9 and 5.3 units at eight days of culture lower than in apple medium respectively. Endo-PG and endo-PMG in pecin-polypectate mineral salts medium were maximum of activity to 4.4 and 16.2 units at six and eight days of culture, respectively, but activities in apple medium were 3.2 and 6.7 units at eight days of culture. Activity of polygalacturonate-trans-­eliminase(PGTE) and pectinmethyl-trans-eliminase(PMTE) was higher in pectin-polypectate mineral salts medium than in apple medium. Fungal growth was maximum at six and eight days of culture in pectin-polypectate mineral salts and apple medium, respectively.

  • PDF

Effects of High Hydrostatic Pressure on the Shelf-life and Quality of Dongchimi (초고압처리 동치미의 저장 안정성 및 품질 특성)

  • Hong, Kwan-Pyo;Park, Ji-Yong
    • Korean Journal of Food Science and Technology
    • /
    • v.30 no.3
    • /
    • pp.602-607
    • /
    • 1998
  • Changes in microbial count, enzyme, texture and color during storage of dongchimi (pickled radish roots) were investigated. Dongchimi was pressurized at 400 MPa for 5 min. Pressurized dongchimi stored at $4^{\circ}C\;(PS4)\;and\;37^{\circ}C\;(PS37)$ were compared with control $(stored\;at\;4^{\circ}C)$. PS4 and PS37 maintained their initial pH values during storage. Lactic acid bacteria, yeast and mold were not detected during storage in pressurized dongchimi. Pectinesterase, polygalacturonase activities and hardness of pressurized dongchimi decreased during storage. PS4 maintained its hardness longer than both control and PS37 during storage. The yellowness of PS37 was too high compared to control and PS4, indicating that storage of pressurized dongchimi at $37^{\circ}C$ was undesirable.

  • PDF

Gene Expression as Related to Ripening in High Temperature during Different Coloration Stages of 'Haryejosaeng' and 'Shiranuhi' Mandarin Fruits (온주밀감 '하례조생'과 '부지화' 과실의 착색 단계별 고온에 의한 성숙 관련 유전자의 발현 변화)

  • Ahn, Soon Young;Kim, Seon Ae;Moon, Young-Eel;Yun, Hae Keun
    • Horticultural Science & Technology
    • /
    • v.34 no.5
    • /
    • pp.665-676
    • /
    • 2016
  • As high temperature during citrus growing season has caused a serious problems including inferior coloration in production of mandarins in Korea, we were to investigate the expression pattern of several genes related with coloration during the ripening in high temperature condition of citrus fruits. The expression of genes related with sugar metabolism, cell wall degradation, and flavonoid synthesis in high temperature conditions was investigated in fruits of 'Haryejosaeng' (Citrus unshiu) and 'Shiranuhi' mandarin (C. reticulata). While the expression of beta-amylase (BMY), phenylalanine ammonia-lyase (PAL), chalcone synthase (CHS), and flavanone 3-hydroxylase (F3H) was differently induced, expression of polygalacturonase (PG) decreased dependently on temperature conditions. In 'Haryejosaeng' mandarin, while the expression of genes related to the skin coloration, such as CHS and F3H genes increased at $25^{\circ}C$, the expression of PAL and stilbene synthase (STS) genes were induced at $30-35^{\circ}C$ in all ripening stages. In 'Shiranuhi' mandarin, the expression of the BMY gene decreased at early time point in all temperature condition and then increased at $30-35^{\circ}C$ than at $25^{\circ}C$ in the ripening stage 2 to 3 of fruits. F3H and STS genes also showed the tendency to decrease at $30-35^{\circ}C$. Although the expression levels of genes in ripening stage 1 and stage 2 of fruits showed similar patterns in both 'Haryejosaeng' and 'Shiranuhi', the expression levels of genes were down-regulated in late ripening stage of 'Shiranuhi' fruits compared to 'Haryejosaeng'. In general, the mRNA levels of seven tested genes were higher in 'Haryejosaeng' than in 'Shiranuhi' mandarin, and expression of genes by high temperature was regulated sensitively in 'Haryejosaeng' compared to 'Shiranuhi' mandarin. Further investigations of expression of various genes based on transcriptome analysis in early ripening stage can provide valuable information about the responses to climatic changes in ripening citrus fruits.

Properties of Korean Traditional Pepper Pickle Made by Different Preheating Temperature Treatments (전처리 온도를 달리하여 제조한 고추장아찌의 품질 특성)

  • Woo, Na-Ri-Yah;Chung, Hae-Kyung;Kang, Myung-Hwa
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.34 no.8
    • /
    • pp.1219-1225
    • /
    • 2005
  • This study was carried out to investigate the effects of preheating temperature on the properties of the Korean traditional pepper pickle. In experimental groups, the pepper was heated in the warm water at 40, 60, 80$^{\circ}C$ for 10 minutes while the control group was not heated. The contents of chlorophyll and vitamin C in treated pepper were evaluated. The contents of chlorophyll were 30.96$\∼$31.13 mg$\%$ at the initial stage of 0 day and 0.76$\∼$2.34 mg$\%$ for 60 days of storage. The vitamin C contents were increased until storage 6 days and then were decreased. Pickles treated at 60$^{\circ}C$ showed the highest score on hardness after 60 days of storage followed by 40$^{\circ}C$>no-heat treatment (NH)>80$^{\circ}C$. The yellowness on the surface of brined pepper peels was increased with preheating temperature increased. Activities of pectinesterase were the highest at 60$^{\circ}C$ followed by 40$^{\circ}C$>80$^{\circ}C$>NH treated. Activities of polygalacturonase were lower than that of NH group.

Activities of the Hydrolytic Enzymes Produced by Plant Pathogenic Fungi, Sclerotium rolfsii, Sclerotinia Sclerotinia and Sclerotiorum, and Helminthosporium sigmoideum var. irregulare (수종의 식물병원균(흰비단병균$\cdot$균핵병균 및 좀검은 균핵병균)이 생산하는 가수분해효소의 활성)

  • Cho B. H.;Kim K.
    • Korean journal of applied entomology
    • /
    • v.16 no.4 s.33
    • /
    • pp.199-208
    • /
    • 1977
  • Activities of various hydrolytic enzymes produced by three plant pathogenic fungi, Sclerotium rolfsii Sacc., Sclerotinia sclerotiorum (Lieb.) deBary and Helminthosporium sigmoideum var. irregulare Crallery et Tullius, were measured. Activties and amounts of the enzymes in mycelia, cultural filtrates, and sclerotia(except of sclerotia of H. sigmoideum var. irregulare) were estimated at various pH levels in order to find out optimal pH for their enzymatic activities. Enzymes such as cellulase (ex), invertase, xylanase, $\beta-amylase$, polymethylgalacturonase, polygalacturonase, phosphatase and protease were estimated. Culture solution for production of enzymes was prepared by adding of 10g, D-glucose, 1.3g $NH_4NO_3,\; 0.5g\; MgSO_4,\;7H_2O,\; and\; 1.0g\; KH_2PO_4$ into 1 liter of potato decoction plus 2ml of micro element solution consisting of 0.2mg. Fe, 0.2mg Zn, and 0.1mg Mn as the sulphates into 1 liter of distilled water. All tested mycelia and cultural filtrates were obtained from the cultures incubarted in previous solution for ten days at $25^{\circ}C$, and sclerotia were harvested from PDA plates of 3. days old, The crude enzyme solutions were prepared according to the method of Miyazaki etal. Ten days after incubation, activities of Cx produced by Scl. sclerotiorum were higher than those of the other fung and each of Cx from three fungi showed different pH optima, such as S. rolfsii and Scl. schlerotiorum in acid side (around pH 3.0), H. sigmoideum var. irregulare in neutral side (around pH 6.3). Invertase activities of S. rolfsii were 20 times higher than those of the other fungi in all samples. All tested fungi, however, showed no significant difference between the enzymatic activities of their cultural filtrate and mycelia and the activities in sclerotia of S. rolfsii and Scl. sclerotiorum were hardly recognized. There were multiple peaks on the xylanase activity curves of three fungi in terms of pH values. High activities of the xylanase were revealed in sclerotia of S. rolfsii and Scl. sclerotiorum, and in mycelia of H. sigmoideum var. irregulare. The highest activities of $\beta-amylase$ were shown both in mycelia and cultural filtrate of H. sigmoideum var. irregulae among the tested fungi, and their optimal pH was 6.2 in both mycelia and cultural filtrate. In the S. rofsii and Sel. sclerotiorum, however, the activities of cultural filtrates were higher than those of the other fungi, and optimal pH was 3.0 and 6.2 for cultural filtrate and both mycelia and sclerotia, respectively. Activities of PMG were high in cultural filtrates of all tested fungi, especially in Scl. sclerotiorum and H. sigmoideum var. irregulare. Mycelia of themalso showed the considerable activities. Optimal pH for enzymatic activities were variable with thekind of fungi or with the samples measured. The highest activities of PG were presented by mycelia of S. rolfsii and Scl. sclerotiorum. $9.l\mu /min.\; and\; 9.5\mu g/min.$, respectively. Optimal pH for activity of PG in mycelia was around 4.5 in S. rolfsii and around 3.0 in Scl. sclerotiorum. Phosphatase of S. rolfsii and Scl. sclerotiorum was more active in acid side (optimal PH3. 5) and that of H. sigmoideum var. irregulare showed one peak each in acid, neutral and alkaline side. But the highest peak was at pH 9.5. Protease of all tested fungi was more active at pH 10.0, especially that of the cultural filtrate of H. sigmoideum var. irregualre.

  • PDF

Changes in Textural Properties of Korean Radish and relevant Chemical, Enzymatic Activities during Salting (염장과정 중 무의 조직감과 이와 관련된 화학적, 효소활성 변화)

  • Rhee, Hee-Seoup;Lee, Gui-Ju
    • Journal of the Korean Society of Food Culture
    • /
    • v.8 no.3
    • /
    • pp.267-274
    • /
    • 1993
  • This study was aimed to investigate the changes in textural properties of Korean radish and relevant chemical, enzymatic activities during salting. During salting, pH was decreased and total acidity was increased. The maximum compression and puncture forces of Korean radish were decreased significantly whereas cutting force was increased. From the force-distance curves, the break point and maximum force point disappeared in salted Korean radish whereas these appeared apparently in fresh one. Also, the number of peak obtained by three types of test from salted Korean radish was decreased. Hot water soluble pectin and 0.4% Na-hexametaphosphate soluble pectin were increased whereas 0.05 N-HCl soluble pectin were decreased significantly. Polygalacturonase activity were increased in Korean radish solid(RS) and Korean radish juice(RJ) until 4 days of salting. Pectin esterase activity were decreased in RS and RJ. Cx-cellulase activity did not appear initially, however, they began to show their activities after 2 days of salting and were increased in RJ although it was low.

  • PDF

Ecological Studies on the Transition of Sheath Blight of Rice in Korea (한국(韓國)에서의 벼 잎집무늬마름병 발생변동(發生變動)에 관(關)한 생태학적(生態學的) 연구(硏究))

  • Yu, Seung-hun
    • Korean Journal of Agricultural Science
    • /
    • v.4 no.2
    • /
    • pp.283-316
    • /
    • 1977
  • In an attempt to obtain a basic information to develop an effective integrated system of controlling sheath blight of rice in Korea, the transition of this disease, the variation of cultural characters and pathogenicity of the pathogen, environmental conditions affecting the disease outbreak and varietal resistance have been investigated. 1. Rice sheath blight which has been minor disease in the past was widely spread, especially since 1971. This disease has promptly spread all over the country and infected 65.2% of total rice growing area in 1976. Various factors are considered to be related to such transition of this disease. Above all, increace of application of nitrogenous fertilizer, early season and earlier cultivation of rice, introduction of more susceptible "Tongil" varieties etc. must be important factors influencing the outbreak of this disease. 2. Great variations in cultural characteristics-such as mycelial growth rate, color of the medium, amount of the aerial mycelium, shape and color of the sclerotia- and in the pathogenicity of isolates of the pathogen, Thanatephorus cucumeris Dank were observed. The optimum temperature for mycelial growth also varied with isolates, from $25^{\circ}C$ to $30^{\circ}C$. There were not necessarily any correlation between curtural characteristics and pathogenicity of isolates of Thanatephorus cucumens. 3. Mycelial grow th of isolates of Thanatephorus cucumens on the PDA medium were correlated with the air temperatures of the region where the isolates were collected. The isolates from the regions with high temperature grew well on PDA medium at $35^{\circ}C$ than those from the region with low temperature, on the other hand, the isolates from the regions with the low temperature grew well on the same medium at $12^{\circ}C$ than those from the regions with high temperature. 4. Pectin polygalacturonase (PG) and cellulase (Cx) were most active on the 3rd day after inoculation on the leaves of rice plant with Thanatephorus cucumeris, whereas pectin methylestrase (PE) was most active on the 4th day after inoculation. Relationship between the activities of PE of isolates and the strength of pathogenicity of isolates was obtained, but PG and cellulase activities were not correlated with pathogenicity of isolates. 5. The tolerence of sclerotia from in-vitro culture to low temperature varied with their water content, the dried cultural sclerotia were more tolerent than wet ones, Dried cultural sclerotia maintained almost 100% germinability for 45 days at $-20^{\circ}C$, whereas wet sclerotia lost viability at $-5^{\circ}C$. The germination ratio of the sclerotia after overwintering changed from 18% to 70% according to the water content of the test paddy fields and the ratio was low in wet paddy condition. 6. To investigate the host range of this fungi in and near paddy field, 17 weeds were inoculated with fungi. The lesions of sheath blight disease was obserbed on Sagittaria trifolia L., Echinochloa crusgalli P. Beauv., Monochoria vaginal is Presl, Polygonum Hydropiper L., Eclipta prostrata L., Digitaria sanguinalis Scapoli. 7. When the level of nitrogen applied was doubled over standard level, total nitrogen content in rice sheath increased, ami when silicate was applied, starch content in rice sheath decreased, inducing the rice plants more susceptible to sheath blight disease. Increased dressing of potash ferilizer reduced the incidence of sheat blight disease. 8. The percentage of infected stems in the early period increased more in the narrow hill plot than in the wide hill plot, but in the late period this tendency was inversed; the percentage of infected stems as well as severity in the wide hill plot increased more compared to the narrow hill plot, and the disease severity in the one plant per hill plot was also low. The number of stems in the wide hill plot was more than the number of stems in the narrow hill plot. This indicates that the microclimate, such as the relative humidity, in the narrow hill plot was more favorable for the development of this disease. 9. There was a high negative correlation between the disease severity of varieties to the sheath blight and the maturity of the varieties, that is, the early varieties were more susceptible than the late ones, and much-tillering varieties usually showed more infection than less tillering varieties. 10. No relationship was obtained between the percentage of infected stems in the early period and the severity after heading, whereas a distinct relationship was obtained between former and latter after Aug. 10.

  • PDF

Effects on Storage Property of Fresh Jujube Treated with Grape Fruit Stem Extracts (GFSE) and Fermented Pollen (FP) (포도줄기추출물 및 발효화분 처리가 생대추의 저장기간에 미치는 영향)

  • Woo, Koan-Sik;Hwang, In-Guk;Jang, Keum-Il;Kang, Tae-Su;Lee, Hee-Bong;Jeong, Heon-Sang
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.37 no.8
    • /
    • pp.1090-1094
    • /
    • 2008
  • Treatment effects of grape fruit stem extracts (GFSE) containing trans-resveratrol or fermented pollen (FP), and ethylene gas scavenging material (EGS) on the storage property of fresh jujube (Z izyphus jujuba forma hoonensis C.S. Yook) were investigated. Fresh jujubes were packed in different storage containers (PE film and Lock & Lock vessel), and treated with GFSE containing trans-resveratrol of 30 ppm or 1% FP, and EGS. The storage vessels were stored in refrigerator ($0{\pm}1^{\circ}C$) during 12 weeks, and then quality characteristics during storage period were analysed. Hardness slightly increased until 4 weeks and decreased afterward. Soluble solid ($^{\circ}Bx$) and total titratable acidity of fresh jujube slightly increased in all treatments during storage period. Vitamin C content of fresh jujube slightly decreased in all treatments during storage period. Number of microorganisms decreased until 4 weeks and increased afterward. The decay enzyme activity increased in all treatments during storage period. Storage stability was higher for PE film than Lock & Lock containers. Storage period of fresh jujube in this experiment ranges in $8{\sim}9$ weeks for maturity fruits treated with 30 ppm of GFSE and ethylene gas scavenging material.