한국식품조리과학회지 (Korean journal of food and cookery science)
- 제11권5호
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- Pages.542-547
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- 1995
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Aspergillus japonicus에서 추출한 Pectinesterase를 이용한 Low Methoxyl Pectin Gel 및 LMP 사과 Jelly 제조에 관한 연구
The Preparation of Low Methoxyl Pectin Gel and LMP Apple Jelly with Pectinesterase Isolated from Aspergillus Japonicus
- Choi, Jung-Sun (Dept. Food and Nutrition, Yonsei University) ;
- Oh, Hea-Sook (Dept. Food and Nutrition, Sanggi University) ;
- Yoon, Sun (Dept. Food and Nutrition, Yonsei University)
- 발행 : 1995.12.01
초록
Pectinesterase was isolated from the culture medium of Aspergillus japonicus and partially purified by DEAE-Sephadex batchwise, Sephadex G-75 gel filtration and ion exchange chromatography. The purified enzyme solution was completely free from polygalacturonase which depolymerizes pectin molecule. The ability of the pectinesterase to demethylate high methoxyl pectin was investigated. On 20 minute of incubation methoxyl content of low methoxyl pectin decreased from 88% to 6.93%. In general gel prepared with the pectin containing lower methoxyl content showed the lower value of percent sag, and showed the hieher Bel strength. Textural characteristics of pectin gel determined by Rheometer showed that as the methoxyl content was lowered, hardness and resilience of the gel were increased and cohesiveness was decreased. Apple juice containing HMP and organic acids can be converted into low methoxyl pectin apple jelly by the action of pectinesterase and addition of calcium ion. The strength of low methoxyl pectin apple jelly increased when it stored at room temperature.
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