Production of Spirulina Extract by Enzymatic Hydrolysis

효소 가수분해 방법을 이용한 스피루리나 추출물의 제조

  • In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University) ;
  • Gwon, Su-Yeon (Department of Human Nutrition and Food Science, Chungwoon University) ;
  • Chae, Hee-Jeong (Department of Food and Biotechnology, Hoseo University) ;
  • Kim, Dong-Chung (Institute of Basic Science, Sungkyunkwan University) ;
  • Kim, Dong-Ho (FNBio Co., Ltd.)
  • 인만진 (청운대학교 식품영양학과) ;
  • 권수연 (청운대학교 식품영양학과) ;
  • 채희정 (호서대학교 식품생물공학과) ;
  • 김동청 (성균관대학교 기초과학연구소) ;
  • 김동호 (에프엔바이오(주))
  • Published : 2007.12.31

Abstract

An efficient production method of spirulina extract was developed by enzymatic treatment using cell lytic and proteolytic enzymes. The suitable dosage of Tunicase, a cell lytic enzyme, was found to be 2.0% (w/w). Proteolytic enzymes were screened to obtain high solid recovery and spirulina extraction (SE) index, which indicates nucleic acid-related substances content. Among the seven tested proteases, Esperase was selected and optimal dosage of this enzyme was 2.0% (w/w). The solid recovery and SE index of simultaneous treatment and co-treatment using optimal dosages of Tunicase and Esperase were greatly similar, respectively. However, co-treatment had the effect of shortening total hydrolysis time. The SE index and solid recovery of co-treatment were significantly enhanced by 75% $(11.4{\rightarrow}20.0)$ and 45% $(45.2%{\rightarrow}65.3%)$, respectively, than those of the non-treated extracts.

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