• Title/Summary/Keyword: pectinase

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Monitoring on Pectinase Treatment Conditions for Clarification of Persimmon Vinegar (감식초 청징화를 위한 Pectinase 처리조건의 모니터링)

  • 정용진;이기동;이명희;여명재;이경훤;최신양
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.4
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    • pp.810-815
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    • 1999
  • The pectinase treatment conditions for clarification of persimmon vinegar were optimized and monitored by response surface methodology. In clarification of persimmon vinegar by pectinase treatment with variations in temperature, time and concentration, coefficients of determinations(R2) of the models were above 0.91(p<0.05) in turbidity, browning color intensity and tannin content. The turbidity of persimmon vinegar was decreased along with an increase of pectinase treatment temperature. The minimum value of turbidity by pectinase treatment was 0.0021(absorbance at 660nm) in 49.38oC of pectinase treatment temperature, 73.08min of pectinase treatment time and 55.57ppm of pectinase concentration. The minimum value of browning color intensity by pectinase treatment was 0.27(absorbance at 660nm) in 48.39oC, 71.74min and 65.69ppm. The minimum value of total tannin contents by pectinase treatment was 43.72mg/100 ml in 40.05oC, 66.02min and 65.26ppm. The optimum conditions of pectinase treatment that satisfies the least common multiple of turbidity, browning color and tannin content were 40~50oC, 60~70min and 55~70ppm.

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Isolation and Characterization of Pectinase-Producing Bacillus sp. BS-214 (Pectinase를 생산하는 Bacillus sp. BS-214의 분리 및 특성)

  • 전병삼;차재영;송재영;이강덕;김범규;이영춘
    • Journal of Life Science
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    • v.10 no.1
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    • pp.101-106
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    • 2000
  • A bacterial strain BS-214 producing extracellular pectinase was isolated from soil. The isolated bacterium was identified as a strain of Bacillus so. based on the morphological, biochemical, and physiological characteristics. Cell growth and pectinase activity of Bacillus sp. BS-214 were reached to a mixium in the culture condition of pH 8.5 at 4$0^{\circ}C$. Production of pectinase by the strain was the highest when polygalacturonic acid was added to culture medium as a carbon source, and its optimal concentration was 1%. Also, yeast extract was used as the best nitrogen source for the production of pectinase by the concentration of 0.25%. Decomposition of a constituent of Edzeworthia papyrifera by the strain was observed by scanning electron microscope.

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Analysis on Physical Changes of Pectinase-Treated Brown Rice (Oryza sativa) (Pectinase 처리 전후의 현미의 물리적 변화 분석)

  • Pih, Kyung-Tae;Kim, Keun-Cheol
    • Journal of Life Science
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    • v.23 no.4
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    • pp.554-559
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    • 2013
  • Brown rice (Oryza sativa) is rich in nutrients, including dietary fiber, vitamins, minerals, and other unmeasured constituents, as well as carbohydrates. Brown rice is an applicable staple for chronic diseases, such as diabetes and hyperlipidemia, but it is not commonly used in dietary management due to several reasons. In this study, we investigated the possibility of using digestive enzymes to process brown rice. When the weight of the brown rice was measured after packing in the same volume of water, it was increased in pectinase-treated brown rice compared to control or collagenase-treated brown rice. Using SEM analysis, we observed huge scratches and nanopores on the surface of the brown rice after the pectinase treatment, but the nutritional components were preserved. We also analyzed the water adsorption rate and performed a starch reaction assay to examine the physical changes after the pectinase treatment. The pectinase-treated brown rice showed a higher water adsorption rate and a faster starch reaction than the nontreated brown rice. These results suggest that digestive enzymes like pectinase can aid the nutritional preservation of brown rice and improve its taste.

Pectinase 생산균의 분리 및 특성

  • Lee, Ji-Eun;Kim, Sam-Gon;Kim, Seong-Jun
    • 한국생물공학회:학술대회논문집
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    • 2003.04a
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    • pp.460-465
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    • 2003
  • A bacterium, named as strain KL34, producing extracellular pectinase was isolated from soil. The mophological cheracteristics of the isolated bacterium were gram-negative, rod-shaped and endospore unformed. Production of pectinase of strain KL34 was induced only by polygalacturonic acid added to the culture media as a sole carbon source. Pectinase activity of KL34 reached a maximum value in the culture conditions of pH 8.5 at $25^{\circ}C$. Optimal medium for pectinase production was determined to the composition of 2% polygalacturonic acid, 0.25% yeast extract, 0.02% $K_2HPO_4$, 0.02% $CaCl_2$, and 0.05% KCl per liter. The pectinase activity in the culture supernatant reached the highest amount of 54 U/ml after 3 days cultivation in the optimal media.

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Effects of Pectinase Treatment on Alcohol Fermentation of Persimmon (Pectinase처리가 감과실 알콜발효에 미치는 영향)

  • Jeong, Yong-Jin;Kim, Hyuk-Il;Whang, Key;Lee, Oh-Seuk;Park, Nan-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.4
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    • pp.578-582
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    • 2002
  • This study was conducted to determine whether pectinase treatment would affect the process of alcohol fer-mentation with persimmon. The pectinase did not change pH and total acidity throughout the alcohol fermentation. However, the concentrations of reducing sugar were significantly lowered with the fermentation time, compared with controls. During the alcohol fermertation, the concentration of reducing sugar decreased rapidly up to 60 hours, unchanged from 60 to 72 hours, and then increased thereafter. The total alcohol concentrations of pectinase-treated groups were significantly higher than that of alcohol fermentation containing without pectinase. Among concentration 200 and 500 ppm had the most pronounced increase in the yield (%) of total alcohol (96%, respectively) and then, 300, 400 ppm and control in descending order. The contents of 5 major alcohols (acetaldehyde, methanol, n-propy alcohol, iso-butyl alcohol and iso-amyl alcohol) were measured. Among alcohol constituents, acetaldehyde and methanol were detected to be the lowest at control and methanol the highest at 200 ppm. These observations indicated that pectinase treatment would increase the yield of total alcohol, whereas it also raised methanol production during persimmon alcohol fermentation.

Effect of Pectinase in Grape (Red Glove) Production and Quality of Red Wine (포도(Red Glove)의 Pectinase 처리가 레드와인의 생산과 품질에 미치는 영향)

  • Lee, Jung-Chang;Choi, Yong-Keun;Park, Jung-Soo;Jung, Hee-Hoon;Yi, Dong-Hee;Choe, Tae-Boo;Kang, Sang-Mo;Kim, Hyung-Joo
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.2
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    • pp.264-270
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    • 2012
  • The effect of pectinase on wine production and quality during wine fermentation was investigated in an experiment a laboratory scale (2 kg grape/5 L tank). Experimental results show that the enzyme-treated sample displayed a 13% higher rate of grape juice production compared to control (enzyme-untreated). In the case of color analysis, the addition of pectinase improved the color quality of wine in terms of both color intensity and hue values. The results show that pectinase enhanced both dark-red color and clarity of wine during the fermentation period. Further, the methanol concentration of the wine sample treated with pectinase reached 225.32 mg/L (control: 100.72 mg/L) due to hydrolysis of pectin. Sensory analysis after fermentation showed that pectinase significantly increased the color, smell, taste, and touch intensity scores of wines compared to control.

Effect of Sodium Sulfate on Ramie Fabrics Treated with Pectinase (저마직물의 펙티나제 정련 시 황산나트륨의 영향)

  • Park, So-Young;Song, Wha-Soon;Kim, In-Young
    • Textile Coloration and Finishing
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    • v.22 no.3
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    • pp.220-228
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    • 2010
  • This study examines the scouring effect of pectinase on ramie fabric and influence of sodium sulfate as an activator for pectinase. The scouring effects were measured by the weight loss and pectin contents. SEM, weight loss, stiffness, moisture regain and dye ability of ramie fabric teated with pectinase/sodium sulfate were also measured. When ramie fabrics were desized with $\alpha$-amylase, the optimum conditions were pH 6.5 at $60^{\circ}C$ for 80 min with 1%(o.w.f) $\alpha$-amylase concentration. When ramie fabrics were scoured with pectinase, the optimum conditions were pH 8.5 at $55^{\circ}C$ for 30 min with 10%(o.w.f) pectinase concentration. Addition of sodium sulfate improved enzyme activity significantly, which increased proportionally with increasing sodium sulfate concentration. When 50 g/l of sodium sulfate was added, the surface became cleaner compared to the enzyme treatment without salt: weight and tensile loss, moisture regain and dyeability of the treated fabrics increased, while pectin contents and stiffness decreased. Therfore, sodium sulfate was effective activator for the pectinase treatment of flax fiber.

Extract Characteristics of Old Pumpkin on Enzyme Treatment (효소제 처리에 따른 늙은 호박의 추출 특성)

  • 윤선주;김경은;정용진
    • Food Science and Preservation
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    • v.10 no.3
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    • pp.302-307
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    • 2003
  • In the present study, we investigated the quality characteristic of old pumpkin extract treated with enzymes. As a results, all the groups treated with pectinase were better in quality characteristic than control group and the group treated with 0.15%(w/w) pectinase was specially great. All the groups treated with simultaneous pectinase and cellulase were higher in the extraction rate than the groups treated with pectinase or cellulase. The experimental groups were divided into non-treated control(I) and three treatment groups(II- IV) for optimum condition of enzyme treatment. The II and IV groups were treated with 0.15%(w/w) pectinase and 0.15%(w/w) cellulase, respectively, and the ill group was treated with both 0.15%(w/w) petinase and 0.05%(w/w) cellulase. Yield for old pumpkin extract of the III group (86.94%) was higher than that of other groups, but there were no significant difference among the groups in soluble solide content and pH of the extract. Reducing sugar and total sugar contents in the ill group were 2.81% and 4.60%, respectively. Total carotene content in the II group (5.36 mg%) was higher than other groups. Old pumpkin extracts in all the groups showed nitrite-scavenging ability to pH 1.2, 3.0 and 4.0. Total free amino acid content in the III group (176.7 mg%) was higher than other groups. Citrulline contents in the II and III groups were detected 1.66 and 1.41 mg%, respectively but the contents in other groups were not detected.

Improved Menthol Production Using Suspension Cultures of Mentha piperita with Pectinase Elicitation

  • CHANG, JUN HYONG;JOONG HAN SHIN;IN SIK CHUNG;HYONG JOO LEE
    • Journal of Microbiology and Biotechnology
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    • v.9 no.3
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    • pp.358-360
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    • 1999
  • The effect of pectinase on menthol production by Mentha piperita in shake flasks was investigated. The optimum concentration of pectinase and period of elicitation for menthol production were 15 U/1 and 9 days, respectively. Pectinase elicitation at 15 U/1 for 9 days using a Lin-Staba medium with 2,4-dichlorophenoxyacetic acid (2,4-D) enhanced menthol production 37-fold (211.5 ㎎ menthol/l) with the specific menthol concentration (menthol concentration per unit weight of cells) of 27.5 ㎎/g dry cell weight (DCW). Our results also indicate that pectinase elicitation may activate the conversion of pulegone to menthol.

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Effect of Pectinase Treatment on Extraction Yield of the Juice of Fragaria ananassa Duch. and the Quality Characteristics of Strawberry Wine during Ethanolic Fermentation (딸기 과즙의 수율과 딸기 발효주의 품질에 대한 pectinase 처리의 영향)

  • Jeong, Eun-Jeong;Kim, Min-Hwa;Kim, Yong-Suk
    • Food Science and Preservation
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    • v.17 no.1
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    • pp.72-78
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    • 2010
  • To develop a low-ethanol strawberry wine, the use of pectinase to improve the extraction yield of strawberry juice was investigated, and changes in physicochemical characteristics during ethanolic fermentation were assessed. The juice yield from strawberry fruit increased by 18.9% after Viscozyme L treatment (1,000 ppm, 30 min), compared with a control group, a greater increase than seen with other pectinases (17.5-18.7%). No significant quality differences were observed between control juice and juice prepared with enzyme treatment, indicating that neither physicochemical characteristics nor ethanol content during fermentation were affected by pectinase treatment. The major pigments of strawberry juice were cyanidin-3-glucoside and pelargonidin-3-glucoside, both of which are anthocyanins. The pigment level after enzyme treatment was slightly lower than that of the control group, at all fermentation times. We consider that the economics of strawberry wine manufacture may be increased by use of pectinase because juice level was increased, but no change in ethanol content or physicochemical characteristics was apparent.