Browse > Article

Characteristics of Suspension Containing Single Cells from Watermelon and Muskmelon Treated with Cell Separating Enzymes  

Park, Yong-Kon (Korea Food Research Institute)
Kang, Yoon-Han (Department of Food Science, Wonju National College)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.1, 2004 , pp. 58-63 More about this Journal
Abstract
Cell-separating enzymes were used to investigate enzymatic maceration of watermelon and muskmelon containing single cells. Watermelon and muskmelon were macerated with Macerozyme A and Sumyzyme MC for 30-120min. Changes in maceration properties such as yields, color, viscosity, total sugar, total pectin, total polyphenol, particle size distribution, minerals, and free amino acids of suspensions after enzymatic disintegration were investigated. Contents of biochemical components in the supernatant of suspensions increased with increasing treatment time. Suspensions containing single cells showed good thermal stability without affecting original qualities. Mineral content of single-cell suspension was higher than those of watermelon and muskmelon juices. Potassium contents of single-cell suspension and juice were 240.8 and 172.7 mg%, respectively. Results suggest single-cell suspensions of watermelon and muskmelon can he utilized as ingredients for new beverages.
Keywords
cell separating enzymes; maceration; suspension;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Toyama N. A cell separating enzyme as a complementary enzyme to cellulase and its applications in processing of vegetables. J. Ferm. Technol. 43: 683-689 (1965)
2 Zetelaki-Horvath K, Gatai K. Disintegration of vegetable tissues by endo-polygalacturonase. Acta Alimentaria 6: 227-240 (1977)
3 Guillon F, Thibault J, Rombouts FM, Voragen AGJ, Pilnik W. Enzymic hydrolysis of the hairy fragments of sugar beet pectins. Carbohydr. Res. 190: 97 (1989)   DOI   ScienceOn
4 Park YK, Kang YH. Enzymatic maceration of vegetables with cell separating enzymes. Korean J. Postharvest Sci. Technol. 7: 184-188 (2000)
5 Lee DH, Lee SC, Hwang YI. Processing properties of kiwifruit treated with protopectinase. J. Korean Soc. Food Sci. Nutr. 29: 401-406 (2000)
6 Zetelaki-Horvath K. Disintegration of vegetable tissues as a function of polygalacturonase concentration and incubation period. Acta Alimentaria 9: 367-382 (1980)
7 Lee DH, Lee SC, Hwang YI. Characteristics of sweet persimmon treated with protopectinase from Bacillus subtilis EK11. J. Korean Soc. Food Sci. Nutr. 32: 29-34 (2003)   DOI
8 Miguchi S, Araki H, Yamamoto N. Fractination of dietary fiber constituents in vegetables by a sequential extraction procedure. Nippon Shokuhin Kogyo Gakkaishi 35: 405-416 (1988)   DOI
9 Zetelaki-Horvath K, Gatai K. Application of endo-polygalacturonase to vegetables and fruits. Acta Alimentaria 6: 355-377 (1977)
10 Nakamura T, Hours RA, Sakai T. Enzymatic maceration of vegetables with protopectinase. J. Food Sci. 60: 468-472 (1995)   DOI   ScienceOn
11 Sakai T, Okushima M. Microbial production of pectin from citrus peel. Appl. Environ. Microbiol. 39: 908-912 (1980)
12 Renard CM, Voragen AG, Thibault J, Pilnik W. Studies on apple protopectin. I. Extraction of insoluble pectin by chemical means. Carbohydr. Polym. 12: 9-25 (1990)   DOI   ScienceOn
13 Zetelaki-Horvath K, Urbanyi G. Determination of partical size of vegetable tissue by a sedimentation technique after enzymatic disintegration. Acta Alimentaria 7: 69-78 (1978)
14 Tantchev SS, Malkki Y, Pessa E, Kinnunen A, Mokkila M. An absorption weighting method for determining the degree of enzymatic maceration in fruit and vegetables. Acta Alimentaria 19: 261-271 (1990)
15 Tolbert NE. The Biochemistry of Plants. Vol. 1, Academic Press, New York, NY, USA. pp. 101-116 (1980)
16 Brett CT, Waldron KW. Physiology and Biochemistry of Plant Cell Walls. Chapman & Hall, London, UK. p. 45 (1996)
17 Toyama N, Owatashi H. Extraction of green tea components from manufactured tea leaves using cellulase and cell separating enzyme. J. Ferm. Technol. 44: 830-834 (1966)