Characteristics of Suspension Containing Single Cells from Watermelon and Muskmelon Treated with Cell Separating Enzymes

식물세포분리효소를 이용한 수박과 참외의 단세포 함유 반응물 특성

  • Published : 2004.02.28

Abstract

Cell-separating enzymes were used to investigate enzymatic maceration of watermelon and muskmelon containing single cells. Watermelon and muskmelon were macerated with Macerozyme A and Sumyzyme MC for 30-120min. Changes in maceration properties such as yields, color, viscosity, total sugar, total pectin, total polyphenol, particle size distribution, minerals, and free amino acids of suspensions after enzymatic disintegration were investigated. Contents of biochemical components in the supernatant of suspensions increased with increasing treatment time. Suspensions containing single cells showed good thermal stability without affecting original qualities. Mineral content of single-cell suspension was higher than those of watermelon and muskmelon juices. Potassium contents of single-cell suspension and juice were 240.8 and 172.7 mg%, respectively. Results suggest single-cell suspensions of watermelon and muskmelon can he utilized as ingredients for new beverages.

Keywords

cell separating enzymes;maceration;suspension

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