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- 주제어 : Pectolytic enzymes (검색결과 3 건)
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宋泰喜 배화여자대학 2003 培花論叢 Vol.22 No.-
Two pectolytic enzymes were used to examine the optimum conditions for improving juice yield and quality from Prunus salicina L.(plum). The juices analyzed for yield, transmittance, pH, soluble solids and viscosity. The yield of plum juice improved as addition of 100㎕ per 100g of fruit by using the two pectolytic enzymes. Plum juices treated with enzyme A(Pectinex™ Ultra SP-L) for 1 hr and with enzyme B(Pectinex^(R)) for 4 hrs were discovered to be the best conditions for increasing the juice yield. It was also discovered that the best centrifugation conditions were at 3,500 rpm for 30 minutes. Pectolytic enzyme-treated plum juices displayed a greater percentage of transmission rate as compared to the control(plum juice without enzyme treatment). Plum juice treated with both pectolytic enzymes also saw the greater juice transmittance as compared to that treated with only one enzyme. The same tendency also showed in pH, soluble solids and viscosity. This research was done in order to obtain basic material for the industrialization of plum juice. By addition of pectolytic enzymes, the optimum condition for juice was obtained. However more research on the physicochemical properties of plum juice is required in order to establish a plum juice industry.
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Pectolytic Enzymes of the Industrial Fungus Aspergillus kawachii
Carolina Elena Vita,Juan Carlos Contreras Esquivel,Claudio Enrique Voget 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.6
Aspergillus kawachii extracellular pectinases were screened in liquid cultures with different carbon sources. The fungus grown on citrus pectin or lemon pomace produced at least one of these inducible pectinases: acidic polygalacturonase, pectin lyase, pectin methylesterase, α-L-arabinofuranosidase, α-1,5-endoarabinase, β-D-galactosidase/exogalactanase, and β-1,4-endogalactanase. The lemon-pomace filtrates also contained significant α-L-rhamnosidase and β-D-fucosidase activities. Most of the screened pectinases were active at pH 2.0-2.5, indicating that the A. kawachii enzymes were acidophilic. Under the culture conditions employed we could not detect enzymatic degradation of soybean rhamnogalacturonan. The A. kawachii pectinase-production-related regulatory phenomena of induction-repression resemble those described for other Aspergillus sp.
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고압 효소 액화 장치를 이용한 백년초 점질물 분해 공정의 최적화
임성빈(Sungbin Im),이형재(Hyungjae Lee),심재용(Jae-Yong Shim),김태락(Tae-Rahk Kim),김대옥(Dae-Ok Kim) 한국생물공학회 2015 KSBB Journal Vol.30 No.2
This study aimed to develop and optimize a demucilaging process of Opuntia ficus-indica var. saboten (OFI) fruit to increase its usability as functional food ingredient and food additive. Viscozyme and Novozym 33095 as multienzyme complex having a broad spectrum of carbohydrases and pectolytic enzymes, respectively, were used in enzymatic dissolution along with high hydrostatic pressure liquefaction. To optimize the liquefaction process using high hydrostatic pressure liquefying extractor, response surface methodology with 3-factor central composite design was employed with reaction factors such as temperatures (25, 32, 40, 48, and 55oC), pressures (20, 40, 60, 80, and 100 MPa), and times (15, 30, 45, 60, and 75 min). At optimum conditions (25oC, 100 MPa, and 58.275 min) for high hydrostatic pressure liquefaction process, the processed OFI fruit juice was predicted to have viscosity at 2.917 poise, partly due to the release of free sugars such as fructose and glucose detected using HPLC-ELSA system. The results above suggests that the OFI fruit juice with decreased viscosity may be used for various manufacturing processes of food, beverage, ice cream, and cosmetics.
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