Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 2
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- Pages.198-203
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- 1997
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- 0367-6293(pISSN)
Effect on Enzymatic Hydrolysis on the Physicochemical Properties of Persimmon Juice
효소분해가 감쥬스의 이화학적 특성에 미치는 영향
- Chun, Yun-Kee (Research and Development Center, Jeong Poong) ;
- Choi, Hee-Sook (Department of Food Engineering, Ansan Technical College) ;
- Cha, Bo-Sook (Department of Food and Nutrition, Suwon Women's Junior College) ;
- Oh, Hoon-Il (Department of Food Science and Technology, Sejong University) ;
- Kim, Woo-Jung (Department of Food Science and Technology, Sejong University)
- Published : 1997.04.01
Abstract
The ground persimmon puree was treated with two kinds of commercial polysaccharide hydrolyzing enzymes (Viscozyme and Celluclast) in order to study their effects on the extraction yield, viscosity, color, titratable acidity and sugars. Hydrolysis with Viscozyme which has enzymatic activity of arabinase, cellulase, xylanase, hemicellulase and
마쇄한 감 puree에 2종류의 상업적 다른 탄수화물 분해효소인 Viscozyme과 Celluclast를 처리하여 얻은 감쥬스의 추출수율, 점도, 색, 적정산도, 당에 미치는 영향을 조사하였다. Arabinase, cellulase, xylanase, hemicellulase와
Keywords
- persimmon juice;
- polysaccharide hydrolyzing enzyme;
- extraction yield;
- viscosity;
- acidity;
- reducing sugar;
- sensory