• 한국균학회지
• /
• 제21권2호
• /
• pp.106-111
• /
• 1993

사과 겹무늬썩음병균 Botryosphaeria dothidea에 의해 부패된 사과과실에서 pectin질 분해효소를 추출하여 그들의 활성과 pectin 성분의 변화를 조사하였다. 본 병원균은 exo-polygalacturonase(exo-PG), exo-polymethylgalacturonase(exo-PMG), polygalacturonate-trans -e1iminase(PGTE)와 pectinmethyl-trans-eliminase(PMTE)를 생산하였다. 부패된 사과 과육에서 exo-PG와 exo-PMG는 접종 후 7일째 specific activity가 각각 21.15 및 24.65 units/mg protein으로 높게 나타났다. PGTE와 PMTE의 활성은 7일째 각각 5.60과 7.90 uints/mg protein으로 나타났으나 exo-type의 효소보다는 그 활성이 낮았다. 수용성 pectin은 부패가 진행됨에 따라 14일째에 11.50 mg/100 mg-AIS이었고, versene-soluble pectin 역시 7.31 mg/100 mg-AIS로 나타나 건전과와 비교하여 각각 4.23 및 2.16 mg/100 mg-AIS 증가하였다. 부패과의 총 가용성 펙틴 함량은 총 pectin의 72.4%로서 건전과와 비교하여 24.8% 더 높았다. 불용성 pectin 함량은 부패가 진행됨에 따라 15.32 mg/100 mg-AIS에서 7.16 mg/100 mg-AIS로 현저하게 감소하였으며, 총 pectin 함량은 큰 변화가 없었다.

• 한국식품과학회지
• /
• 제17권6호
• /
• pp.421-425
• /
• 1985

세품종의 고구마 천미, 신미, 원기의 조직 특성을 알아보기 위해 $175{\sim}180^{\circ}C$에서 30분간 가열하여 가열 전후의 고구마의 수분함량, 알콜 불용성 고형분 함량, 전분함량, 경도 및 수용성펙틴, 메타인산 가용성 펙틴, 염산 가용성 펙틴을 측정하였고 polygalacturonase 활성도 비교하였다. 가열중에 고구마의 펙틴질의 조성은 염산 가용성 펙틴이 수용성펙틴과 메타인산 가용성 펙틴으로 변하였다. 분질 고구마인 원기는 수분함량이 가장 낮았으며 알콜 불용성 고형분 함량과 경도가 높았다. 또한 원기의 polygalacturonase 활성이 가장 높았으며 가열 후에 염산 가용성 펙틴 함량의 잔존율도 높았다.

• 한국식품조리과학회지
• /
• 제6권2호
• /
• pp.1-6
• /
• 1990

The purpose of this study was to investigate the effects of preheating and salt concentration on the fermentation rate and firmness of cucumber kimchi, and the relationship between firmness and the contents of pectin fractions, hemicellulose and cellulose during fermentation. For this purpose, pH, acidity, firmness and the contents of pectic fractions, hemicellulose and cellulose were studied. 1. The changes of pH and titratable acidity indicated that preheating and high salt concentration delayed the fermentation rate in cucumber kimchi. 2. After 9 days, preheated cucumber kimchi was firmer than nonpreheated cucumber kimchi. 3. During fermentation, the cucumber kimchi fermented at 5% NaCl was firmer than that femented at 2% NaCl. 4. After 9 days, preheated cucumber kimchi was higher in insoluble pectin (HCISP)content and lower in soluble pectin (HWSP & HXSP) content than nonpreheated cucumberkimchi and hese results in accord with those of firmness measurements. 5. During fermentation, the cucumber kimchi fermented at 5% NaCl was higher in insoluble pectin content and lower in soluble pectin content than nonpreheated cucumber kimchi, and these results were in accord with those of firmness measurement. 6. During fermentation, cellulose content decreased.

• 한국식품조리과학회지
• /
• 제6권1호
• /
• pp.9-12
• /
• 1990

This study was carried out in order to investigate the physicochemical properties of isolated pectic substances from Citron, Satsuma mandarin, Marumero, and Natsudaidai. Among varieties, Citron had the highest value of isnoluble pectin and Marumero had the hightest ratio of soluble pection. The total pectin contents isolated by 2% Sodium hexameta-phosphate(SHMP) varied in the range of 1.85% ~ 2.63%. Anhydrogalacturonic acid(AUA) contents were 78.64%~89.14% and were lower than commercial pectin. Isolated pectin contained above 7% methoxyl content and above 50% esterification. The apparent molecular weight of commercial pectin and isolated pectin were 72,000 and 42,000~46,000 respectively. Esterification and ester methoxyl content were the lowest and apparent molecular weight was the highest in Satsuma mandarin. Citron's values were a little higher in esterification and ester methoxyl content and lower in apparent molecular weight than the others.

• 한국식품과학회지
• /
• 제32권4호
• /
• pp.875-880
• /
• 2000

Cryptococcus laurentii Y-23의 glucoamylase와 exopolygalacturonase(exo-PGase)의 생산에서 당류성 유도기질들과 무기염들이 미치는 영향을 조사하였다. 당류들에 의한 영향을 조사한 결과, soluble starch와 dextrin은 높은 glucoamylase의 생산만을 유도하였으나 pectin은 exo-PGase와 glucoamylase의 생산을 함께 유도하였으며, glucose는 glucoamylase의 생산을 유도하지 못하였으나 pectic acid는 약간의 exo-PGase의 생산을 유도하였다. 발효조에서 5일간 배양하면서 유도기질들에 의한 효소생산성 등을 조사한 결과, 균은 대략 배양 12시간경부터 대수기가 시작되어 대부분 36시간경에 정상기에 도달하였다. Glucoamylase의 생산성은 배지에 soluble starch만 첨가하였을 때 배양 72-86 시간경에 가장 높았고, exo-PGase의 생산성은 pectin만 첨가하는 것 보다 pectin과 soluble starch를 동시첨가 하였을 때 더 높았으며, 또한 배지에 ammonium sulfate가 존재하지 않을 경우 배양 pH가 계속 증가되어 두 효소의 생산성이 현저히 감소하였다. 무기염에 의한 영향을 조사한 결과, $Mn^{2+}$은 무첨가 대조구에 비하여 glucoamylase와 exo-PGase의 생산성을 각각 21%와 18%씩 증가시켰다.

• Nutrition Research and Practice
• /
• 제6권1호
• /
• pp.28-34
• /
• 2012

The objective of this study was to estimate the contents of dietary insoluble and soluble fiber in school meal. Samples of the school meals were collected from May to June in 2008. Three elementary schools and three middle schools around Masan area were selected for analysis. Dietary soluble and insoluble fibers in the school meals were analyzed directly by the AOAC method. From the initial experiment phase, we used cellulose and pectin as a standard of dietary fiber, and average recovery rate of insoluble fiber and soluble fiber was calculated. The recovery rate was observed, the cellulose $109.7{\pm}11.7%$ (range 90~150%) and pectin $77.8{\pm}10.8%$ (range 64.7~96.7%), respectively. The amounts of insoluble fiber and soluble fiber were analyzed in the total of 66 dishes, which included 7 kinds of cooked rice (bab) made with some cereal products and vegetables, 19 kinds of soup (guk) made with meats or vegetables, 11 kinds of kimchi, 21 kinds of entr$\acute{e}$es or side dishes, and 8 special dishes. Conclusively the school meal, per serving size, would provide above 75% KDRI of total dietary fibers through mainly soups and special menu, with the exception to fruits. In addition, it might be expected that children could consume more soluble fiber from the meals with the special dishes than from the regular ones.

• Journal of Nutrition and Health
• /
• 제31권4호
• /
• pp.809-822
• /
• 1998

Retarding effects of the dietary fibers from persimmon peels (PTDF ; total dietary fibers, PIDF ; insoluble dietary fibers, PSDF ; soluble dietary fibers) and dried jujubes (JTDF ; total dietary fibers, JIDF ; insoluble dietary fibers, JSDF ; soluble dietary fibers) on glucose, bile acid and cadmium transport were evaluated by in vitro dialysis sack method. These effects were compared with those of commerical citrus pectin, CM-cellulose (CMC) and $\alpha$-cellulose. Yields of PTDF, PIDF and PSDF on wet weight basis were 14.04% , 11.61%, 1.76%, respectively, and those from dried jujubes were 14.80%, 9.98% and 2.80%, respectively. The amount of soluble fibers in JTDF was higher than PTDF. Soluble fibers had the retarding effects on glucose transport but insoluble fibers did not have. CM-cellulose showed the greatest retarding effect, which was followed by citrus pectin and JSDF. Among the soluble fibers, PSDF had the lowest retardig effect. Retarding effect of TDF was dependent upon the amount of SDF in TDF. Regarding bile acid dialysis , insoluble dietary fibers as well as soluble dietary fibers showed the retarding effects, among which JSDF had the greatest retarding effects, among which JSDF had the greatest retarding effect, followed by citrus pectin. Among the extracted fibers, dietary fibers from dried jujubes were more effective than these from persimmon peels, and SDF seemed to show higher retarding effects than IDF and TDF. On cadmium transport retardation , all dietary fibers except $\alpha$-cellulose had the retarding effects and PSDF showed the greatest effect which was followed by PIDF and CMC, The extracted fibers showed higher retarding effect on Cd transport than glucose and bile acid transport, and dietary fibers from persimmon peels showed higher retarding effects than those from dried jujubes.

• Journal of Nutrition and Health
• /
• 제30권2호
• /
• pp.210-219
• /
• 1997

Retarding effects of the dietary fibers from tangerine peels on glucose, bile acid and cadmium transport were evaluated by dialysis method, and were compared with those of commercial dietary fibers(citrus pection, CM-cellulose, guar gum, $\alpha$-cellulose). Yields of total (TDF), insoluble(IDF) and soluble dietary fibers(SDF) from tangerine peels on the fresh matter basis were 2.84%, 1.95% and 0.39% respectively. The amount of insoluble fibers was 5.2 times higher than that of soluble fibers. Soluble fibers(guar gum, CM-cellulose, SDF, pectin) had the retarding effect on glucose transport, while IDF, TDF and $\alpha$-cellulose did not have. Guar gum showed the greatest effect, followed by CM-cellulose, SDF and pectin. Among the extracted fibers, only SDF had the effect on glucose transport retardation. Regarding bile acid dialysis, guar gum had the greatest retarding effect, and all dietary fibers from tangerine peels, especially SDF, showed the effect of bile acid retardation. On cadmium transport retardation, CM-cellulose had the greatest effect, followed by SDF, TDF, IDF, guar gum and pectin. Among the extracted fibers, SDF had the greatest effect on Cd trasport transport retardation. The extracted dietary fibers showed higher retarding effect on Cd transport than glucose and bile acid transport, and the effect of SDF was higher than IDF.

• 한국식품과학회지
• /
• 제9권4호
• /
• pp.251-254
• /
• 1977

$60^{\circ}C$의 열풍으로 1시간 동안 유속 160 fpm의 속도로 건조한 감귤과피에서 펙틴, 헤스페리딘, 나린진을 추출하여 페과피의 효율적 이용을 도모하고저 하였다. (1) 추출된 펙틴의 함량은 전 펙틴질(온주밀감 26.0%, 하밀감 : 28.5%)로 가장 높았고 용해 펙틴질의 제일 낮았다(온주 : 13.5%, 하 : 15.6%). 제3의 방법(pH 1.5에서 물로 추출 후 이소푸로필 알콜로 침전)에 의한 펙틴 함량은 전 펙틴질과 용해 펙틴질의 중간 정도였다(온주 : 18.1%, 하 : 20.8%). 무수 유론산의 함량은 제3의 방법에 의한 펙틴(온주 : 92.0%, 하 : 90.3%)에 가장 높았으며 용해 펙틴질에 80%(온주및 하밀감), 외국제 (Sunkist Groups, 미국)의 경우 71.6% 및 전 펙틴질의 경우가(온주 : 58.0%. 하 : 63.4%) 제일 낮았다. (2) 전 펙틴질의 메톡실 함량이 가장 낮았고(온주 : 4.81%. 하 : 4.88%) 다른 펙틴들과 커다란 차이는 없었다(5.27%-7.20%). (3) 젤리의 강도는 제3의 방법에 의한 펙틴의 경우 가장 높았으며 그 다음은 외제 펙틴, 용해 펙틴질, 전 펙틴질의 순서였다. (4) 온주밀감 과피의 헤스페리딘 함량은 5.07%(건조중량비)였고 하밀감 과피의 나린진 함량은 3.03%(건조중량비)였다.

• 한국식품영양학회지
• /
• 제9권4호
• /
• pp.478-483
• /
• 1996

풋감을 30일간 저온저장(7$^{\circ}C$) 및 냉동저장(-2$0^{\circ}C$) 하면서 성분의 변화를 조사하였다. 수분, 단백질, 지질, 탄수화물 등의 일반성분은 저장방법이나 저장기간에 따른 변화가 없었으며, 조섬유 함량은 냉동저장 시는 거의 변화가 없었으나 냉장저장 시는 저장기간이 길어짐에 다라 약간씩 감소하였다. 폴리페놀 함량은 냉장, 냉동저장에서 모두 증가하였으나 냉동저장의 경우 증가폭이 매우 컸다. 총 펙틴 함량은 저장기간이 연장에 따라 감소하였고 수용성 펙틴 함량은 증가하였는데 냉동저장인 경우는 그 증가나 감소 정도가 매우 적었다. 탄닌 함량은 냉동저장 시는 거의 변하지 않았으나 냉장 저장한 경우는 크게 감소하였다.