김치숙성과정 중의 Enzyme System 에 관한 연구 = A Study of Enzyme System during Kimchi Fermentation

다국어 초록 (Multilingual Abstract)

The object of this study was to investigate the enzyme system in kimchi during fermentation. The resuts were as follows; 1. Pectinesterase (PE) activity initially increased, following a decrease in kimchi juice but progressively decreased in kimchi solid. 2. Polygalacturonase (PG) activicty in kimchi juice initially increased following a decrease near to abscence and then increased again. PG activity in kimchi solid, initially decreased following a increase. 3. Peroxidase (POD) activity in kimchi juice initially increased, following a decrease and that in kimchi solid progressively decreased. 4. The activicty of ascorbic acid oxidase (AAO) in kimchi juice slightly decreased, following a increase but decreased again. The activity of AAO in kimchi solid, progressively decreased. The cause for the slight increase of the activities of enzymes in kimchi juice after kimchi making was thought to be the extracting effects from kimchi solid. The disappearance of all enzyme activities in fermentation was due to the decrease of pH and the inactivation of enzymes owing to prolongation of fermentation. The cause of increase of PG activity in late fermentation, may be the proliferation of aerobic organisms.