토마토 박의 화학적 조성 및 토마토 박 처리 펙틴효소의 반응조건 = Characterization of Tomato Pomace and Reaction Conditions of Industrial Pectinase to Treat Tomato Pomace

다국어 초록 (Multilingual Abstract)

Tomato pomaces, the by-product from tomato processing, may be recycled as value-added products. The objectives of this study are to characterize the physico-chemical properties of tomato pomaces and optimize the reaction conditions to use pectinases for optimum hydrolysis. Tomato pomaces were obtained from fresh or steamed tomatoes, and further processed to obtain water-alcohol insoluble pectins (WAIP). The yields of tomato pomaces obtained from fresh and steamed tomatoes were 22.8% (w.b.) and 19.9% (w.b.), respectively. The total solid, crude fiber, and lycopene contents of steamed tomato pomaces were 8.84% (d.b.), 33.9% (d.b.), and 188.2 μg/g (w.b.), respectively. The yield of Tomato Pomace-WAIP from tomato pomace was determined as 42.8% (d.b.). Among the tested industrial pectinases, Viscozyme L was determined as best enzyme based on the highest yield and anhydrogalacturonic acid (AGA) content. The optimal reaction temperature, time, and concentration of Viscozyme L enzyme to treat Tomato Pomace-WAIP (0.1%, w/v) were determined as 50°C, 2 h and 0.02% (v/v), respectively. The AGA and fructose contents of hydrolyzed WAIP treated with Viscozyme L under the optimum condition were 17.26±0.74% (d.b.) and 18±5 mg/g (d.b.), respectively.

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