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KMID : 0380020150300020063
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Korean Journal of Biotechnology and Bioengineering
2015 Volume.30 No. 2 p.63 ~ p.68
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Optimization of Demucilage Process of Opuntia ficus-indica var. saboten Fruit using High Hydrostatic Pressure Enzyme Dissolution
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Im Sung-Bin
Lee Hyung-Jae
Shim Jae-Yong
Kim Tae-Rahk
Kim Dae-Ok
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Abstract
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This study aimed to develop and optimize a demucilaging process of Opuntia ficus-indica var. saboten (OFI) fruit to increase its usability as functional food ingredient and food additive. Viscozyme and Novozym 33095 as multienzyme complex having a broad spectrum of carbohydrases and pectolytic enzymes, respectively, were used in enzymatic dissolution along with high hydrostatic pressure liquefaction. To optimize the liquefaction process using high hydrostatic pressure liquefying extractor, response surface methodology with 3-factor central composite design was employed with reaction factors such as temperatures (25, 32, 40, 48, and 55°C), pressures (20, 40, 60, 80, and 100 MPa), and times (15, 30, 45, 60, and 75 min). At optimum conditions (25°C, 100 MPa, and 58.275 min) for high hydrostatic pressure liquefaction process, the processed OFI fruit juice was predicted to have viscosity at 2.917 poise, partly due to the release of free sugars such as fructose and glucose detected using HPLC-ELSA system. The results above suggests that the OFI fruit juice with decreased viscosity may be used for various manufacturing processes of food, beverage, ice cream, and cosmetics.
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KEYWORD
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Carbohydrases, HPLC-ELSD, Pectolytic enzymes, Response surface methodology, Viscosity
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