한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권4호
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- Pages.971-976
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- 1999
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- 0367-6293(pISSN)
배박에서 펙틴의 추출을 위한 Exo-polygalacturonase의 반응조건 검토
Investigation of Reactive Conditions to Extract Pectin with Exo-polygalacturonase from Pear Pomace
- 육현균 (경남대학교 생명과학부 식품생물공학전공) ;
- 최진호 (나주배연구소) ;
-
조용진
(한국식품개발연구원) ;
- 하정욱 (경남대학교 생명과학부 식품생물공학전공) ;
-
황용일
(경남대학교 생명과학부 식품생물공학전공) ;
-
이승철
(경남대학교 생명과학부 식품생물공학전공)
- Yuk, Hyun-Gyun (Department of Food Science and Biotechnology, Division of Life Sciences, Kyungnam University) ;
- Choi, Jin-Ho (National Naju Pear Research Institute) ;
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Cho, Yong-Jin
(Korea Food Research Institute) ;
- Ha, Jung-Uk (Department of Food Science and Biotechnology, Division of Life Sciences, Kyungnam University) ;
-
Hwang, Yong-Il
(Department of Food Science and Biotechnology, Division of Life Sciences, Kyungnam University) ;
-
Lee, Seung-Cheol
(Department of Food Science and Biotechnology, Division of Life Sciences, Kyungnam University)
- 발행 : 1999.08.31
초록
WAIP에 존재하는 총 galacturonic acid의 함량은 34.6%로 측정되었으며, 산처리를 통한 펙틴 추출수율은 약6.2%로 나타났다. EPG는 불용성의 프로토펙틴을 수용화시켜 펙틴을 생산하는 효소로 최적조건시 높은 수율을 나타낼 수 있기 때문에 EPG를 이용하여 펙틴추출 조건을 온도, 시간, pH, 효소 첨가량 등을 조사하였다. 먼저 최적조건을 조사한 결과
Exo-polygalacturonase (EPG) from Rhizopus sp. was applied to the extraction of pectin from pear pomace because EPG produces pectin by solubilizing protopectin. The content of total galacturonic acid in water-alcohol insoluble pectin (WAIP) was determined as 34.6%. Pear pomace was solubilized by using EPG, with regarding reaction pH, temperature, time and ratio of enzyme to substrate in order to find optimum condition. While the yield by an acidic treatment was 6.2%, the maximum yield by an enzymatic treatment was 23.4% under the extraction condition of pH 7.8,