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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.3 No.3
- 발행연도
- 1998.9
- 수록면
- 225 - 229 (5page)
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초록· 키워드
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Ascorbic acid 2-O-α-glucoside (AA-2G) is a chemically stable derivative of ascorbate that shows a vitamin C activity in vitro as well as in vivo. We studied whether ascorbic acid (AA) and AA-2G are formed in baechu kimchi during fermentation at 4℃ or 18℃. To determine the formation of AA and AA-2G during fermentation of kimchi, wheat flour (as a carbohydrate source) added baechu kimchi (WBK) and control baechu kimchi (CBK) were prepared and fermented at 4℃ or 18℃. A substance like AA-2G was detected by HPLC from WBK fermented at 18℃ for 26 days in fall season and confirmed later to be the AA-2G showing distinctive characteristics of heat stability and resistance to ascorbate oxidase catalase. However, none of the kimchi formed AA-2G when the kimchi were fermented under a different temperature condition such as 4℃ instead of 18℃ or a different season such as summer instead of fall even if they were fermented at 18℃. The pH of kimchi was decreased rapidly during the first 3 days, and then decreased slowly after 4 days when the kimchi were fermented at 18℃. However, there were slight changes of pH in both CBK and WBK fermented at 4℃ for 30 days. Therefore, the AA-2G-forming activity in kimchi seems to be correlated with the fermentation temperature, the microorganisms involved in kimchi fermentation and a suitable glycosyl donor for AA as provided by wheat flour in this study.
목차
Abstract
INTRODUCTION
MATERIALS AND METHOD
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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UCI(KEPA) : I410-ECN-0101-2009-511-018074541