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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, CaCl2 which showed the highest activities of PEs were 0.2~0.3M NaCl, 50 mM CaCl2 in Korean cabbage and raddish, 0.05 M NaCl, 20 mM CaCl2 in garlic and 0.2 M NaCl, 20 mM CaCl2 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 4.5~5.5M in Korean raddish, 0.06 unit/mg protein and pH 3.0~3.5M in garlic, and 0.06 unit/mg protein and CaCl2 in ginger. The concentrations of NaCl, CaCl2 which showed the highest activities of PGs were 0.1~0.2M NaCl and 0.15~0.2mM mM CaCl2 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 5.0~5.5M, respectively. POD activities were not decreased in Korean cabbage, but decreased in Korean raddish by the increase of NaCl, CaCl2 concentrations. In garlic and ginger, POD activities were a little slightly affected by the increase of NaCl, CaCl2 concentrations.
