Stabilization of Isothiocyanates in Wasabi and Horse Radish by High Pressure Treatment and Addition of Proteins

Abstract

The stabilization of isothiocyanates in wasabi (Wasabia japonica Matsum) and horse radish (Cochlearia armoracia L.) using high-pressure treatment was studied. High-pressure treatment of wasabi caused the increase of the activity of myrosinase and the decrease of the activities of peroxidase and lipase. In horse radish the rise of activity of myrosinase was not shown. The high-pressure treatment greatly decreased the amount of palmitic acid, whereas it had little affect to isothiocyanates. The addition of gluten effectively stabilized isothiocyanates in wasabi, but was not effective in horse radish. The effect of addition of albumin was little on them.