Characteristics of Glucose Oxidase Reaction of Onion Juice

양파 착즙액과 포도당 산화효소의 반응 특성

  • Choi, Bong-Young (Jeollabuk-do Biotechnology and Bioventure) ;
  • Lee, Eun-Mi (Jeollabuk-do Biotechnology and Bioventure) ;
  • Kim, Young-Ran (Department of Environmental and Chemical Engineering, Chonbuk Nationa University) ;
  • Kim, Hyun-Jong (Department of Environmental and Chemical Engineering, Chonbuk Nationa University) ;
  • Chung, Bong-Woo (Department of Environmental and Chemical Engineering, Chonbuk Nationa University)
  • 최봉영 (전라북도 생물벤처지원센터) ;
  • 이은미 (전라북도 생물벤처지원센터) ;
  • 김영란 (전북대학교 환경.화학공학부) ;
  • 김현종 (전북대학교 환경.화학공학부) ;
  • 정봉우 (전북대학교 환경.화학공학부)
  • Published : 2003.06.01

Abstract

The onions are considered to be a favorable functional source of beverage because they contain much sugar and various nutrients, and they are juicy vegetable. Recently, consumers have a new trend to take functional foods with health benefits. To meet this need, this study was the basic research to establish a manufacturing process of functional onion beverage by glucose oxidase. Glucose oxidase catalyzes reaction of glucose oxidation and makes generation of gluconic acid. Kinetics of the reaction was also investigated, and maximum glucose consumption rate $(V_{max})$ of $26.1{\times}10^{-2}\;g/L{\cdot}min$ and $K_m$ of 5.84 g/L were obtained. Optimum conditions were obtained when the glucose oxidase catalyzed reaction was carried out at temperature of $25^{\circ}C$, agitation rate of 450 rpm and aeration rate of 4 vvm in a 2.5 L jar fermentor. Finally, the enzyme reactor was 10-times scaled up and a similar glucose oxidation performance was achieved in the scaled-up reactor.

Keywords

onion;glucose oxidase;gluconic acid

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