Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics of Garlic Suspensions Using Protopectin Hydrolytic Enzymes

Protopectinase를 이용하여 제조한 마늘 단세포화물의 품질특성

  • Baek Ku-Hyoun (Korea Food Research Institute) ;
  • Kim Sung-Soo (Korea Food Research Institute) ;
  • Tak Sang-Bum (Department of Food Science and Technology, Chung-Ang University) ;
  • Kang Byung-Sun (Department of Food Science and Technology, Young-Dong University) ;
  • Kim Dong-Ho (Department of Food Science and Technology, Young-Dong University) ;
  • Lee Young-Chun (Department of Food Science and Technology, Chung-Ang University)
  • 백구현 (한국식품연구원 식품자원이용연구본부) ;
  • 김성수 (한국식품연구원 식품자원이용연구본부) ;
  • 탁상범 (중앙대학교 식품공학과) ;
  • 강병선 (영동대학교 식품공학과) ;
  • 김동호 (영동대학교 식품공학과) ;
  • 이영춘 (중앙대학교 식품공학과)
  • Published : 2006.06.01
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Abstract

This study was carried out to investigate the change of functional component and volatile flavor components from garlic for which both were treated with protopectinase (PPase) and mechanical maceration during storage period. Alliin content of gallic suspensions macerated mechanically were 11.0 mg/g at 0 day and 6.6 mg/g at 24 day. Whereas alliin content of garlic treated with PPase were 8.5 m/g at 0 day and 7.0 mg/g at 24 day. Importantly, over 40% of alliin which is the most unstable component during the mechanical maceration remained with an intact form for 24 day after the enzymatic treatment. The flavor component from gallic suspensions were extracted by solid-phase microextraction (SPME) and were analyzed and identified by gas chromatography (GC) and chromatography/mass spectrometry (GC/MS). The number and concentrations of flavor components of gallic macerated mechanically were increased during storage period, and total 18 kinds of flavor compounds were identified. Thus, the PPase treatment of garlic could be a better choice for preparation of the highly valuable and functional processed food as well as for prolonging the preservation period.

마늘 가공 공정시 발생하는 품질손실과 저장기간 감소, 급속한 변질 등의 문제점을 해결하기 위한 방안으로 PPase를 적용해 식물조직의 단세포를 유리시켰다. 마늘의 단세포화를 위한 최적조건은 250 rpm으로 $37^{\circ}C$의 조건에서 pH 8.0으로 150분 동안 활성화 시킬 때 최적 수율의 단세포화물을 얻었다. 단세포화물과 기계마쇄물의 품질 안정성을 비교한 결과 마늘의 주요 활성요소 성분인 alliin의 함량은 기계 마쇄물이 11 mg/g에서 6.6 mg/g으로, 단세포화물이 8.5 mg/g에서 7.0 mg/g으로 기계 마쇄물에 비해 약 20% 정도 이상의 alliin 유지 능력을 보여주었다. 그리고 SPME와 GC/MS를 이용한 마늘의 향기성분은 확인된 23종 중 총8종의 증감이 있었던 기계마쇄물에 비해 18종 중 4종의 증감이 있었던 단세포화물이 보다 안정한 향기 성분 변화를 보여주었다. 이와 마찬가지로 관능검사 결과를 보더라도 $4^{\circ}C$에서 24일 경과후에도 향기성분 자체의 변화가 거의 없는 단세포화물의 시료가 전체적인 기호도 등 관능검사 결과에서도 좋은 점수를 얻었다.

Keywords

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