김치 담글 때 감미료로 설탕대신 aspartame을 사용할 수 있는지에 대하여 알아보기 위하여, 김치에 aspartame을 0.1% 첨가하여 $25^{circ}C$에서 발효시키면서 경시적으로 aspartame의 변화를 연구하였다. 첨가된 aspartame의 80%가 김치를 담근 후 20시간 만에 aspartylphenylalanine과 phenylalanine으로 분해되었다. 김치 발효시 aspartame의 분해는 배추 중에 존재하는 효소에 의한 것으로 추정되며 젖산균이나 pH에 의한 영향은 10% 이하였다. 그러나, aspartame의 분해는 NaCl의 농도를 높임에 따라 억제되었다.
To examine the potenital of APM as the sweetner of Kimchi, the change of APM (0.1%) added to Kimchi was monitore during the fermentation of Kimchi as $25^{circ}C$. The content of APM added to Kimchi was ecreased to the extent of 20% after 20hrs by being decomposed into aspartylphenylalaine and phenylalanine. The decomposition degree of APM during the fermentation was only below 10% caused by the joint effects of lactic acid bacteria and pH and was disclosed as mainly led the reaction of enzymes contained in the raw chines cabbage. The decomposition of APM was inhibited by increasing the concentration of NaCl.
