Optimization of Enzyme Treatment Condition for Clarification of Pomegranate Extract

석류추출액의 청징화를 위한 효소처리조건 최적화

  • Kim, Seong-Ho (Department of Herb & Food Science, Kyungpook College of Science) ;
  • Kim, In-Ho (Bio-Health Industrial Institute, Kyungpook College of Science) ;
  • Cha, Tae-Yang (Bio-Health Industrial Institute, Kyungpook College of Science) ;
  • Kang, Bok-Hee (Bio-Health Industrial Institute, Kyungpook College of Science) ;
  • Lee, Jin-Hyung (Department of Microbiology, Kyungpook National University) ;
  • Kim, Jong-Myung (Department of Microbiology, Kyungpook National University) ;
  • Song, Kyung-Sik (College of Agriculture and Life Sciences, Kyungpook National University) ;
  • Song, Bang-Ho (Department of Biology Education, Kyungpook National University) ;
  • Kim, Jong-Guk (Department of Microbiology, Kyungpook National University) ;
  • Lee, Jin-Man (Department of Herb & Food Science, Kyungpook College of Science)
  • 김성호 (경북과학대학 약용식품과/바이오건강산업연구) ;
  • 김인호 (경북과학대학/바이오건강산업연구소) ;
  • 차태양 (경북과학대학/바이오건강산업연구소) ;
  • 강복희 (경북과학대학/바이오건강산업연구소) ;
  • 이진형 (경북대학교 미생물학과) ;
  • 김종명 (경북대학교 미생물학과) ;
  • 송경식 (경북대학교 농업생명과학대학) ;
  • 송방호 (경북대학교 생물교육과) ;
  • 김종국 (경북대학교 미생물학과) ;
  • 이진만 (경북과학대학 약용식품과/바이오건강산업연구)
  • Published : 2005.09.30

Abstract

Response surface methodology was used to investigate clarification characteristics (turbidity, brown color, soluble solid, total sugar and reducing sugar) of enzyme in pomegranate extract. Enzyme was treated at 16 conditions including independent variables of temperature ($35{\sim}55^{\circ}C$), time ($30{\sim}70\;min$) and concentration ($0.02{\sim}0.10%$) based on central composition design. Turbidity was decreased with increase of enzyme concentration, and the minimum value of turbidity was 0.04 (OD) when 0.08% enzyme was treated at $37.99^{\circ}C$ for 60.90 min. Total sugar was affected by all treatment conditions and the maximum value was 8.37% when 0.03% enzyme was treated at $39.28^{\circ}C$ for 42.04 min. Reducing sugar and soluble solid were largely affected by enzyme concentration, and the maximum value of reducing sugar was 7.22% when 0.02% enzyme was treated at $42.96^{\circ}C$ for 46.21 min. The maximum value of soluble solid was 8.13% when 0.02% enzyme was treated at $46.91^{\circ}C$ for 42.13 min.

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