Investigation of Reactive Conditions to Extract Pectin with Exo-polygalacturonase from Pear Pomace

배박에서 펙틴의 추출을 위한 Exo-polygalacturonase의 반응조건 검토

  • Yuk, Hyun-Gyun (Department of Food Science and Biotechnology, Division of Life Sciences, Kyungnam University) ;
  • Choi, Jin-Ho (National Naju Pear Research Institute) ;
  • 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)
  • 육현균 (경남대학교 생명과학부 식품생물공학전공) ;
  • 최진호 (나주배연구소) ;
  • 조용진 (한국식품개발연구원) ;
  • 하정욱 (경남대학교 생명과학부 식품생물공학전공) ;
  • 황용일 (경남대학교 생명과학부 식품생물공학전공) ;
  • 이승철 (경남대학교 생명과학부 식품생물공학전공)
  • Published : 1999.08.31

Abstract

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, $60^{\circ}C$, 36 hr and 1/10 of enzyme/substrate. At this condition, the purity and methoxyl content of enzyme-extracted pectin were, respectively, 34.7% and 0.7%, while those of acid-extracted pectin were, respectively, 71.1% and 5.0%. Meanwhile, the average molecular weight of pectin extracted by the enzymatic method was $2.5{\times}10^{3}$ while that of acid-solubilized pectin was $8.4{\times}10^{3}$.