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KMID : 0665419960110050683
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Korean Journal of Food Culture
1996 Volume.11 No. 5 p.683 ~ p.687
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Enzymatic Solubilization of Thermally Treated Jujube Tissues
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황재관/Hwang,Jae Kwan
이동선/김종태/최정선/정강현/Lee,Dong Sun/Kim,Chong Tai/Choi,Jung Sun/Chung,Kang Hyun
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Abstract
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Jujube paste was prepared by autoclaving the fresh jujube at 1.2 atm and 120℃ for 30 min and removing the skin and cores. In order to increase the juice yield, the paste was treated with pectinase, cellulase and their combinations. The soluble fractions of enzymatically treated jujube paste were characterized in terms of yield, pH, titratable acidity, color, Bx, transmittance and sugar compositions. The original paste exhibited the water soluble fraction of 57.3%. Of various quality factors, the clarity was the most significantly distinguished between pectinase and cellulase treatments. The cellulase treatment produced the cloudy juice with the yield of 83.60%. On the other hand, the clear juice was produced by the pectinase and combined treatments due to degradation of pectins, whose yields were 79.47% and 85.39%, respectively. The results clearly demonstrated that the pectinase treatments improved the solubilization efficiency and clarity.
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