초록

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고압처리에 의한 효소반응의 조절을 연구하기 위하여 마늘에 압을 적용하여 alliinase의 압력에 의한 활성변화를 해석하였다. 마늘을 $25^{\circ}C$에서 10분간 고압 처리한 결과 alliinase 활성은 150 MPa 및 300 MPa에서 변화가 없었고, 500MPa에서는 완전히 불활성화되었다. 한편 정제된 alliinase는 150MPa에서 30%, 300 MPa에서 80%, 500MPa에서 100% 불활성화되어, 효소의 상태에 따라 압력에 의한 불활성화 정도가 다르게 나타나는 것을 알 수 있었다. 또한 고압처리에 의한 alliinase의 불활성화는 상온보다는 고온 또는 저온에서 효과적인 것으로 나타났다. $50^{\circ}C$에서 500MPa로 고압처리한 마늘은 allicin이 거의 생성되지 않아 매운 맛을 느낄 수 없었고, 휘발성 화합물의 50%이상이 제거되어, 마늘의 무취화에 고압처리를 적용할 수 있음을 확인하였다.

Abstract ▼ AI-Helper

The effects of high pressure on alliinase and on flavor of garlic (Alliiium sativum L.) were investigated. After pressurized at 150 MPa, 300 MPa, and 500 MPa for 10 min, the activities of purified alliinase were reduced approximately 30%, 80%, and 100%, respectively, while the enzyme activities of p...

The effects of high pressure on alliinase and on flavor of garlic (Alliiium sativum L.) were investigated. After pressurized at 150 MPa, 300 MPa, and 500 MPa for 10 min, the activities of purified alliinase were reduced approximately 30%, 80%, and 100%, respectively, while the enzyme activities of pressurized garlic cloves were reduced 0%, 7%, and 100%, respectively. This indicated that the intact garlic has a protective effect against pressure-inactivation of alliinase. Alliinase was more effectively inactivated when high pressure treatment was carried out at high ($>40^{\circ}C$) or low temperature ($>10^{\circ}C$) than ambient temperature. Pressure treated garlic at 500 MPa had little pungency and sulfuryl odor compared to raw garlic indicating that high-pressure processing can be used to produce garlic without pungent flavor.

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