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KMID : 1024420180220020173
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Food Engineering Progress
2018 Volume.22 No. 2 p.173 ~ p.185
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Solubilization of Polysaccharide and Functional Components by High-pressure Enzyme Treatment from Ginger (Zingiber officinale Rosc.)
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Nam Dong-Geon
Kim Min-A
Im Pu-Reum
Kim Sang-Bum
Choi Jung-Sook
Choi Ae-Jin
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Abstract
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The objectives of this study were to characterize the physicochemical properties of ginger (Zingiber officinale Rosc.) and the optimum extract processing condition to increase the solubilization efficiency of 6-gingerol and polysaccharides disintegration. The physicochemical properties were investigated under high-pressure enzyme (HP) and enzyme (WB) treatment conditions such as reaction time (1, 2, 3 h), pressure (50, 70, 100 MPa) and sample types, and cell wall degradation enzyme (hemicellulase, cellulase, pectinase, glucosidase, etc.) The effect of high-pressure enzyme treatment depending on sample types was significantly highest in the freeze-dried ginger powder. The optimum condition for high-pressure enzyme treatment was with Pectinex Ultra SP-L (Pec) enzymes for 2 h at 50°C and 100 MPa. Water soluble indexes increased 4.6 and 3.8 times more compared to CON (15.35%) while total polyphenol contents increased by 1.8 and 1.7 times compared to CON (1.43%). The total contents of indicator components such as 6, 8, 10-gingerol and shogaol was 1.53%, increasing 2.7 times more compared to CON (0.57%) with a significant difference (p<0.001). The high-pressure and enzymatic approach described in this study would be beneficial to food industries for developing ginger functional product and materials.
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KEYWORD
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ginger (Zingiber officinale Rosc.), high-pressure, enzyme, processing, solubilization characterization
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