논문 상세보기
pp.55-62
마늘장아찌를 여러 가지 방법으로 담금하여 시제품을 제조한 후 숙성과정 중 alliinase 활성의 변화를 조사 분석한 결과는 다음과 같았다. 간장에 담근 마늘장아찌 숙성 중의 alliinas 활성은 생마늘의 alliinase 활성이 8.73 units/㎎ protein인데 비하여 담금 1주일 후의 마늘장아찌 고형물은 4.57 units/㎎ rpotein으로 잔존 활성이 52%, 담금 2주일 후에는 1.05 units/㎎ protein으로 잔존 활성이 12% 정도로 급속히 감소하였다. 식초에 담근 마늘장아찌 숙성 중의 alliinase 활성은 생마늘의 alliinase 활성이 8.73 units/㎎ protein인데 비하여 담금 1주일 후에 마늘장아찌 고형물은 2.79 units/㎎ protein으로 잔존 활성이 32%, 담금 2주일 후에는 0.26 units/㎎ protein으로 잔존 활성이 3%로 저하하였다. 소금물에 1주일 담근 후 식초에 담근 마늘장아찌의 alliinase 활성은 10% 소금물에 담금 1주일째에 alliinase의 활성이 5.06 units/㎎ protein으로 간장에 담그었을 때부다 약간 높은 잔존활성이 58%를 나타내었으나 액즙을 제거하고 식초에 다시 담그므로서 담금 2주일 후에는 0.85 units/㎎ protein으로 잔존 활성이 10% 이하로 감소하였다. 식초에 1주일 담근 후 간장에 담근 마늘장아찌의 alliinase 활성은 식초에 담금 1주일 째에 alliinase의 활성이 2.79 units/㎎ protein으로 잔존 활성이 32%를 나타내었으나 액즙을 제거하고 간장에 다시 담그므로서 담금 2주일 후에는 0.43 units/㎎ protein으로 잔존 활성이 5% 이하로 감소하였다.
Changes in the alliinase activity during the aging of pickled garlic samples prepared by the several methods were investigated. The activity of alliinase in raw garlic was 8.73 units/㎎ protein. The activity in the garlic pickled with soy sauce was reduced to 4.57 units/mg protein with 52% remaining by 1st week of pickling and to 1.05 units/㎎ protein with 12% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with vinegar was 2.79 units/㎎ protein with 32% remaining by 1st week of pickling and was 0.26 units/㎎ protein only with 3% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with 10% salt solution was 5.06 units/㎎ protein with 58% remaining by lst week of pickling. After one week pickling the juice of pickled garlic was removed. Then, garlics were pickled again with vinegar. The allinase acting in was reduced to 0.85 units/㎎ protein with 10% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with vinegar was 2.79 units/㎎ protein with 32% remaining by 1st week of pickling. The juice of pickled garlic was removed after one week. Then the garlics were again pickled with saysauce. The allinase activity in the garlic the garlic pickled again with soy sauce was reduced to 0.43 units/㎎ protein with 5% remaining by 2 week of pickling.
