The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
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Juice Clarification with the Use of Polygalacturonase Produced by Ganoderma lucidum

Ganoderma lucidum이 생산하는 Polygalacturonase를 이용한 과즙청징

  • Yoon, Sook (Department of Food Science & Technology, Chonbuk National University) ;
  • Kim, Myung-Kon (Department of Food Resources, Iri National College of Agriculture & Technology) ;
  • Hong, Jai-Sik (Department of Food Science & Technology, Chonbuk National University) ;
  • Park, Il-Woong (Department of Food Science & Technology, Chonbuk Sanup University)
  • 윤숙 (전북대학교 농과대학 식품공학과) ;
  • 김명곤 (국립 이리농공전문대학 식량자원학과) ;
  • 홍재식 (전북대학교 농과대학 식품공학과) ;
  • 박일웅 (전북 산업대학교 식품공학과)
  • Published : 1998.06.30
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Abstract

Ganoderma lucidum produced the potent pectolytic enzymes for clarifying cloudy fruit juice. Among the purified polygalacturonases (endo- and exo-polygalacturonase), endo-polygalacturonase had a good effect on juice clarification. The optimum temperature and concentration of endo-polygalacturonase for the juice clarification were $40^{\circ}C$ and 4 unit/5 ml juice, respectively. The apple juice was almost completely clarified at $40^{\circ}C$ for 60 min. It was suggested that culture filtrate of Ganoderma lucidum or it's ammonium sulfate fraction should be used as a good source of pectolytic enzyme for juice clarification.

Ganoderma lucidum이 생산하는 polygalacturoanse(endo- 및 exo-polygalacturoanse)를 이용하여 과즙청징 효과를 검토한 결과에 endo-polygalacturoanse에 의해서만 과즙청징을 이를 수 있었으며, 과즙청징을 위한 endo-polygalacturoanse의 반응 최적 온도는 $40^{\circ}C$이었고, 과즙 5 ml 당 약 4 unit의 endo-polygalacturoanse를 첨가 하였을 때 60분에 거의 청징되었다. 그리고 polygalacturoanse의 효소원으로는 영지버섯 균사체 배양 여액이나 ammonium sulfate 분획물을 이용하는 방안이 가장 효율적일 것으로 생각되었다.

Keywords

References

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