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KMID : 1134819970260030430
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 3 p.430 ~ p.435
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Cell Separation of Vegetable Tissues by Protopectinase
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Lee Seung-Cheol
Ko Bo-Sung
Lee Dae-Hee
Hwang Yong-Il
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Abstract
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Protopectinases are heterologous group of enzymes that degrades insoluble protopectin which consists of middle lamella between cells of plant tissues. Tissues of potato and carrot could be separated to single cells by addition of protopectinase isolated from Rhizopus sp. Color changes of the suspensions treated with protopectinase and mechanically macerated after 2 weeks at 4℃, were investigated. Color change of the latter was very serious, however, that of the former was insignificant. Furthermore, after heat treatment at 121℃ for 5min, the constituents of mechanically macerted carrot suspension were separated into two layers, but those of single celled carrot were not. Yields of carrot juices extracted from single celled suspensions and mechanical maceration were 93.6% and 56.0%, respectively. These results support that treatment of protopectinase can increase yield of juices extracted from plant, and manufacture high value-added products in food processing.
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KEYWORD
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protopectinase, Rhizopus sp., single cell suspensions
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