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KMID : 0379119980260020281
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Korean Journal of Mycology
1998 Volume.26 No. 2 p.281 ~ p.286
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Juice Clarification with the Use of Polygalacturonase , Ganoderma lucidum , Juice clarification
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Abstract
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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℃ and 4 unit/5 ㎖ juice, respectively. The apple juice was almost completely clarified at 40℃ 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.
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