LAHase의 블랜칭 과정 중 지시 효소로서의 이용

초록

Thermal inactivation of various Lipid-acyl-hydrolases(LAHases), including phspholipase A, C, and D, phsphatase, and galactolipase, from spinach was investigated to optimize blanching process. By using nomographs, spinach was blanched at 95℃ for 30 sec to inactivation phosphlipase C and galactolipase which showed the highest thermostability. After 6 weeks, the quntities of monogalactosyl diglyceride(MGDG) and digalactosyl diglycegide(MGDG) were decreased by 40% and 36%, respectively, in nonblanchd spinach while the amounts of MGDG and DGDG, PC were reduced by 70%. However, in blanchded spinach, the amounts of MGDG and DGDG, PC were decrease by 16%, 13% and 39%, respectively. This results suggested that highly active and thermostable galactolipase and phosohlipase C in spinach made it possible to use those LAHases as indicating enzymes for the determination of quality deteriornation of the stored spinach.