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The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Optimization of Demucilage Process of Opuntia ficus-indica var. saboten Fruit using High Hydrostatic Pressure Enzyme Dissolution

고압 효소 액화 장치를 이용한 백년초 점질물 분해 공정의 최적화

  • Im, Sungbin (Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Lee, Hyungjae (Department of Food Engineering, Dankook University) ;
  • Shim, Jae-Yong (Department of Food and Biotechnology, Hankyong National University) ;
  • Kim, Tae-Rahk (Department of New Business Development, LCS Biotech) ;
  • Kim, Dae-Ok (Department of Food Science and Biotechnology, Kyung Hee University)
  • 임성빈 (경희대학교 식품생명공학과) ;
  • 이형재 (단국대학교 식품공학과) ;
  • 심재용 (국립한경대학교 식품생물공학과) ;
  • 김태락 ((주)엘씨에스바이오텍) ;
  • 김대옥 (경희대학교 식품생명공학과)
  • Received : 2014.09.01
  • Accepted : 2015.04.03
  • Published : 2015.04.27
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Abstract

This study aimed to develop and optimize a demucilaging process of Opuntia ficus-indica var. saboten (OFI) fruit to increase its usability as functional food ingredient and food additive. Viscozyme and Novozym 33095 as multienzyme complex having a broad spectrum of carbohydrases and pectolytic enzymes, respectively, were used in enzymatic dissolution along with high hydrostatic pressure liquefaction. To optimize the liquefaction process using high hydrostatic pressure liquefying extractor, response surface methodology with 3-factor central composite design was employed with reaction factors such as temperatures (25, 32, 40, 48, and $55^{\circ}C$), pressures (20, 40, 60, 80, and 100 MPa), and times (15, 30, 45, 60, and 75 min). At optimum conditions ($25^{\circ}C$, 100 MPa, and 58.275 min) for high hydrostatic pressure liquefaction process, the processed OFI fruit juice was predicted to have viscosity at 2.917 poise, partly due to the release of free sugars such as fructose and glucose detected using HPLC-ELSA system. The results above suggests that the OFI fruit juice with decreased viscosity may be used for various manufacturing processes of food, beverage, ice cream, and cosmetics.

Keywords

References

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