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KMID : 0903520050480030240
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2005 Volume.48 No. 3 p.240 ~ p.245
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Optimization of Enzyme Treatment Condition for Clarification of Pomegranate Extract
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Kim Seong-Ho
Kim In-Ho
Cha Tae-Yang
Kang Bok-Hee
Lee Jin-Hyung
Kim Jong-Myeung
Song Kyung-Sik
Sohng Bang-Ho
Kim Jong-Guk
Lee Jin-Man
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Abstract
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Response surface methodology was used to investigate clarification characteristics (turbidity, brown color, soluble solid, total sugar and reducing sugar) of enzyme in pomegranate extract. Enzyme was treated at 16 conditions including independent variables of temperature (35~55oC), time (30~70 min) and concentration (0.02~0.10%) based on central composition design. Turbidity was decreased with increase of enzyme concentration, and the minimum value of turbidity was 0.04 (OD) when 0.08% enzyme was treated at 37.99oC for 60.90 min. Total sugar was affected by all treatment conditions and the maximum value was 8.37% when 0.03% enzyme was treated at 39.28oC for 42.04 min. Reducing sugar and soluble solid were largely affected by enzyme concentration, and the maximum value of reducing sugar was 7.22% when 0.02% enzyme was treated at 42.96oC for 46.21 min. The maximum value of soluble solid was 8.13% when 0.02% enzyme was treated at 46.91oC for 42.13 min.
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KEYWORD
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pomegranate, enzyme, clarification, turbidity, RSM
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