• Applied Biological Chemistry
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• v.42 no.1
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• pp.1-5
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• 1999

For effective utilization of apple pomace, protopectinase(PPase) produced from Bacillus subtilis IFO 12113 was used for pectin extraction from apple pomace. Optimal conditions for enzyme treatment were found at $60^{\circ}$, pH 7.8, 48 hours with 20 : 1 ratio of substrate to enzyme. The yield of extracted pectin from water-alcohol insoluble pectin by enzyme at optimal condition was 34.3%. The purity and methoxyl content of extracted pectin by PPase at optimal condition were measured as 52.9% and 2.75%, respectively. Intrinsic viscosity and average molecular weight of extracted pectin by enzymatic method were 0.178 ml/g and $4.9{\times}10^3$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.627-632
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• 1992

The effect of dietary pectin in the upper gastrointestinal transit rate was studied. Rats fed fiber-free diet or 10% pectin diet were offered 51-$CrCl_3,$ a transit marker. The movement of 51-Cr dose through the gastrointestinal tract was measured at intervals from 20 minutes to 6 hours after dosing. pectin significantly increased gastric emptying rate upto 3 hours after dosing. Pectin also increased small intestinal transit rate from 3 hours to 4 hours after dosing. The results suggest that delayed gastric emptying is not likely the important aspect of the mechanism by which pectin could flatten the post-prandial response of serum glucose and insulin.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.741-745
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• 2005

Pectin was dissolved in HCl, citric acid, and deionized distilled water (DW, 2%, v/v) and irradiated at different irradiation doses (2.5-50 kGy) by gamma ray to investigate its physicochemical characteristics and biological activity. Viscosity of pectin solution was significantly decreased by irradiation up to 10 kGy, then remained constant thereafter. Gamma-irradiation increased monosaccharide and polysaccharide levels up to 30-40 kDa. Electron donating ability of pectin solution was highest when DW was added and was increased by increasing irradiation dose (p<0.05). ${\beta}-Carotene$ bleaching assay revealed irradiation resulted in development of antioxidantive activity in pectin solution. Growth inhibition of cancer cell lines was observed in irradiated pectin solution in dose-dependent manner, with G36l showing the highest. Results suggested irradiation of pectin solution could be effective for preparation of functional pectin oligomer.

• Clean Technology
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• v.23 no.3
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• pp.270-278
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• 2017

This study introduces a method to easily fabricate highly monodisperse pectin hydrogel microfibers in a microfluidic device by using partial gelation. The hydrodynamic parameters between the pectin aqueous solution and the calcium ions containing oil solution are precisely controlled to form a stable elongation flow of the pectin aqueous solution, and partial gelation of the pectin aqueous solution is performed by the chelating of the calcium ions at the interface between the two phases. The partially gelled pectin aqueous solution is phase-separated from the oil solution in an aqueous calcium chloride solution outside the microfluidic device and is completely gelled to produce monodisperse pectin hydrogel microfibers. The thickness of the pectin hydrogel microfiber is controlled in a reproducible manner by controlling the volumetric flow rate of the initially injected pectin aqueous solution. The pectin hydrogel microfibers were 200 to 500 micrometers in diameter and had a coefficient of variation below 5% under all thickness conditions, indicating that the pectin hydrogel microfibers produced by partial gelation are highly monodisperse. In addition, biomaterials can be immobilized to the pectin hydrogel microfibers produced by a single process, demonstrating the possibility that our pectin hydrogel microfiber can be used as carriers for biomaterials or tissue engineering.

• Food Science and Preservation
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• v.6 no.4
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• pp.488-494
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• 1999

The changes in firmness, mineral compositions and pectic substances of Mume(Prunus mume Sieb. et Zucc) fruits during maturation were determined. An average weight of the fruits in 92days after full bloom was increased during maturation proceeded up to the range of 212∼232%, as compared with that of 64days. The rate of weight increase of 'Ohshuku' fruits was 257%, and it was highest among four varieties. The ratio of stone to flesh weight was decreased, but the diameter of the flesh of fruits was increased during maturation. The firmness of 'Koume' fruits was rapidly decreased from 78days after full bloom. Three varieties, except 'Koume' fruits, showed similar changes in firmness. Potassium content of fruits was 85%. Calcium and Mg were decreased as the flesh of fruits became plump. The ratios of hydrochloric acid-soluble pectin(HSP) , water-soluble pectin(WSP), sodium hexamethaphosphate-soluble pectin(PSP), and sodium hydroxode-soluble pectin(SSP) contents to the total pectin content of the fruits were 66∼76, 8.4∼19.7, 5.4∼7.5 and 7.1∼8.3%, respectively. The total pectin content was increased up to 71days after full bloom, but it was decreased thereafter. Also, a significant increase of WSP and a decrease of HSP were observed during the softening process of fruits.

• Applied Chemistry for Engineering
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• v.10 no.7
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• pp.1008-1013
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• 1999

Mechanical properties and morphology of pectin/starch blend films depending upon the composition and plasticizer ratio were studied. Blends were prepared continuously in a twin-screw extruder. Films were prepared using a single-screw extruder with slit die. Most of the blends showed a good thermoplastic behavior, while the blends with very high ratio of pectin/starch had a poor thermoplasticity. Tensile properties of blend films were changed significantly by the amount of glycerol and relatively little by the ratio of pectin/starch. Differential scanning calorimetry(DSC) curves of wet blends showed a transition similar to glass transition temperature(Tg) at about $125^{\circ}C$. It was found by Scanning electron microscopy(SEM) study that there exists a good interfacial adhesion between pectin and starch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.611-616
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• 1993

This study was carried out to investigate change in the polygalacturonase and ${\beta}-galactosidase$ activities, pectins, cell wall structure of persimmon fruit during ripening and softening. Polygalacturonase and ${\beta}-galactosidase$ activities were not detected at turning stage. However polygalacturonase activities of mature and soft persimmon fruits were 55.01 and 206.70units/100g-fresh weight(fr. wt.), respectively. ${\beta}-Galactosidase$ activities of mature and soft persimmon fruits were 21.79 and 380.23unit/100g-fr. wt. respectively. The contents of total and insoluble pectins increased during maturation but decreased during softening. The content of water-soluble pectin increased during maturation and softening. The intercellular space was in larged during ripening, and middle lamella was degraded in mature persimmon fruit, and the cells of soft persimmon fruit were separated each other.

• Applied Biological Chemistry
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• v.34 no.1
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• pp.26-31
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• 1991

The physicochemical properties of starches from dry(Suwon 147) and moist type(Hwangmi) sweet potato were investigated and molecular structural properties of their amylopectins were also studied by gel chromatography. Suwon 147 starch bad lower swelling power and higher gelatinization temperature than Hwangmi starch. $\beta-Amylolysis\;limit(%)$ of Suwon 147 and Hwangmi amylopectin were 57.6% and 57.0%, respectively. Average unit chain length of amylopectins were 24.8 glucose units for Suwon 147 and 21.9 for Hwangmi. The elution profiles by Sephadex G-50 after debranched amylopectins of the two starches were similar but DPs of each peak were different.

• Journal of Nutrition and Health
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• v.23 no.6
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• pp.427-433
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• 1990

The effect of short term feeding of various levels of pectin on vitamin B$_{12}$ absorption was studied. Rats fed fiber-free(FF) diet were divided into FF, 2% pectin, 5% pectin or 10% pectin diet group prior to the vitamin B$_{12}$ absorption test. On the day of the absorption test, absorption of a single oral dose of 57-Co-vitamin B12 was measured while rats were consuming their assigned diet. 5 and 10% pectin diet significantly inhibited vitamin B$_{12}$ absorption when compared with FF diet. Pectin intake was inversely correlated with the absorption of vitamin B$_{12}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.562-568
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• 2016

This study investigated the effects of Yuza pectin extract (0, 0.1, 0.15, and 0.2%, w/v) on the physicochemical, microbial, rheological, and sensory properties of yogurt. Pectin extract was extracted from Yuza peel by using citrate after juicing the flesh. The total sugar content of Yuza pectin was 89.07%. The pH of Yuza pectin extract-added yogurt was 4.43. All Yuza pectin extract-added yogurt samples showed shear-thinning flow behaviors (n=0.33~0.44). The values for apparent viscosity ($0.34{\sim}0.47Pa{\cdot}s$), consistency index ($4.48{\sim}10.25Pa{\cdot}s^n$), yield stress (6.56~17.61 Pa), storage modulus (47.96~75.21 Pa), and loss modulus (19.79~26.06 Pa) for 0.1~0.2% (w/v) Yuza pectin extract-added yogurt were considerably higher than those of the control. These result indicated that Yuza pectin extract could enhance steady and dynamic shear rheological properties of yogurt. The sensory scores of Yuza pectin extract-added yogurt were higher than those of the control.