α-Amylase Activity of Radish and Stability in Processing
2009
Cho, E.H., Hoseo University, Asan, Republic of Korea | Choi, A.R., Hoseo University, Asan, Republic of Korea | Choi, S.J., Hoseo University, Asan, Republic of Korea | Kim, S.Y., Hoseo University, Asan, Republic of Korea | Lee, G.S., Korea National Agricultural College, Hwaseong, Republic of Korea | Lee, S.S., BioBreeding Institute, Ansung, Republic of Korea | Chae, H.J., Hoseo University, Asan, Republic of Korea
The effects of processing conditions on the α-amylase activity of radish were investigated at various temperatures, pHs and drying conditions. The α-amylase activity of radish root was 3.1-fold higher than that of radish trunk. As the freeze-dried radish was incubated at various temperatures and pHs, α-amylase activity was stably maintained at pH range of 4~7 and temperature of 25~40℃. When radish was processed to kakdugi and danmooji, the residual α-amylase activity was 45.39% and 19.19%, respectively. Consequently, the α-amylase activity was greatly affected by processing conditions such as heat treatment and pH. It is suggested that radish should be processed at below 60℃ and at neutral to acidic pH condition.
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