Pectinase 처리가 복분자 과즙의 추출 수율 향상과 알코올 발효 중 이화학적 특성에 미치는 영향 Effect of Pectinase Treatment on the Extraction Yield Improvement from Rubus coreanus Juice and Physicochemical Characteristics during Alcohol Fermentation원문보기
Pectinase 처리가 복분자 과즙의 추출 수율에 미치는 영향과 알코올 발효 중 이화학적 변화에 대하여 조사하였다. Pectinex 100L 처리(500 ppm, 30분)에 의해 복분자 과즙의 추출 수율은 대조구보다 8.60%가 증가되었다. 설탕 첨가에 의해 $24^{\circ}Brix$에서 발효를 시작한 처리구(24B-group)와 $8^{\circ}Brix$에서 발효를 시작하고 발효 4일 후에 설탕 16%를 첨가한 처리구(8B-group)의 고형분 함량은 발효 10일 후에 각각 $8.2{\sim}8.3%$와 $7.7{\sim}8.0%$로 감소하였으나 Pectinex 100L 처리에 의한 유의적 차이는 관찰되지 않았다. Pectinex 100L 처리구의 초기 적정산도는 $1.18{\sim}1.22%$로서 대조구(1.02%)보다 약간 높았다. 발효 초기에 복분자 과즙의 명도($L^*$)와 황색도($b^*$)는 효소처리에 의해 감소하였으나 적색도($a^*$)는 증가하였다. 대조구와 효소처리구 사이의 색차(${\Delta}E^*$)는 발효기간에 따라 점차 감소하였다. 발효 10일 후 24B-group과 8B-group의 알코올 함량은 각각 $16.01{\sim}16.22%$와 $13.29{\sim}13.52%$ 이었으며, 메탄올 함량은 각각 $0.359{\sim}0.404$ ppm과 $0.520{\sim}0.604$ ppm을 나타내어 법적 기준에 적합하였다.
Pectinase 처리가 복분자 과즙의 추출 수율에 미치는 영향과 알코올 발효 중 이화학적 변화에 대하여 조사하였다. Pectinex 100L 처리(500 ppm, 30분)에 의해 복분자 과즙의 추출 수율은 대조구보다 8.60%가 증가되었다. 설탕 첨가에 의해 $24^{\circ}Brix$에서 발효를 시작한 처리구(24B-group)와 $8^{\circ}Brix$에서 발효를 시작하고 발효 4일 후에 설탕 16%를 첨가한 처리구(8B-group)의 고형분 함량은 발효 10일 후에 각각 $8.2{\sim}8.3%$와 $7.7{\sim}8.0%$로 감소하였으나 Pectinex 100L 처리에 의한 유의적 차이는 관찰되지 않았다. Pectinex 100L 처리구의 초기 적정산도는 $1.18{\sim}1.22%$로서 대조구(1.02%)보다 약간 높았다. 발효 초기에 복분자 과즙의 명도($L^*$)와 황색도($b^*$)는 효소처리에 의해 감소하였으나 적색도($a^*$)는 증가하였다. 대조구와 효소처리구 사이의 색차(${\Delta}E^*$)는 발효기간에 따라 점차 감소하였다. 발효 10일 후 24B-group과 8B-group의 알코올 함량은 각각 $16.01{\sim}16.22%$와 $13.29{\sim}13.52%$ 이었으며, 메탄올 함량은 각각 $0.359{\sim}0.404$ ppm과 $0.520{\sim}0.604$ ppm을 나타내어 법적 기준에 적합하였다.
The effects of pectinase treatment and other processing conditions on juice yield from Rubus coreanus, and physicochemical changes during alcohol fermentation, were investigated. The yield from R. coreanus increased by 8.60% with Pectinex 100L treatment (500 ppm, 30 min) compared to a control group....
The effects of pectinase treatment and other processing conditions on juice yield from Rubus coreanus, and physicochemical changes during alcohol fermentation, were investigated. The yield from R. coreanus increased by 8.60% with Pectinex 100L treatment (500 ppm, 30 min) compared to a control group. The soluble solid content in the group fermented at $24^{\circ}Brix$ by addition of sucrose (24B-group), and the group fermented at $8^{\circ}Brix$ by addition of 16% sucrose after 4 days of fermentation (8B-group) decreased to $8.2{\sim}8.3$ and $7.7{\sim}8.0%$ after 10 days of fermentation, respectively, and no significant differences were observed with Pectinex 100L treatment. Initial titratable acidity in the enzyme treatment was slightly higher ($1.18{\sim}1.22%$) than for the control group (1.02%). The initial $L^*$ and $b^*$ values of R. coreanus juice decreased with enzyme treatment, and the $a^*$ value increased, but the color difference (${\Delta}E$) between the control and enzyme treatment gradually decreased with fermentation time. The ethanol contents in the 24B-group and the 8B-group were $16.01{\sim}16.22%$ and $13.29{\sim}13.52%$, respectively, after 10 days of fermentation. The methanol contents in the enzyme treatment and the control were $0.359{\sim}0.404$ and $0.520{\sim}0.604$ mg/mL, respectively, and within standard regulations (1 mg/mL).
The effects of pectinase treatment and other processing conditions on juice yield from Rubus coreanus, and physicochemical changes during alcohol fermentation, were investigated. The yield from R. coreanus increased by 8.60% with Pectinex 100L treatment (500 ppm, 30 min) compared to a control group. The soluble solid content in the group fermented at $24^{\circ}Brix$ by addition of sucrose (24B-group), and the group fermented at $8^{\circ}Brix$ by addition of 16% sucrose after 4 days of fermentation (8B-group) decreased to $8.2{\sim}8.3$ and $7.7{\sim}8.0%$ after 10 days of fermentation, respectively, and no significant differences were observed with Pectinex 100L treatment. Initial titratable acidity in the enzyme treatment was slightly higher ($1.18{\sim}1.22%$) than for the control group (1.02%). The initial $L^*$ and $b^*$ values of R. coreanus juice decreased with enzyme treatment, and the $a^*$ value increased, but the color difference (${\Delta}E$) between the control and enzyme treatment gradually decreased with fermentation time. The ethanol contents in the 24B-group and the 8B-group were $16.01{\sim}16.22%$ and $13.29{\sim}13.52%$, respectively, after 10 days of fermentation. The methanol contents in the enzyme treatment and the control were $0.359{\sim}0.404$ and $0.520{\sim}0.604$ mg/mL, respectively, and within standard regulations (1 mg/mL).
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제안 방법
In this study we have estimated the effects of pectinase treatment on improving the juice extraction yield of R. coreanus and to characterize the physicochemical characteristics of the juice during alcohol fermentation.
대상 데이터
Evaluations were peifoimed in triplicate.
R. coreanus fruits were obtained from Asan National Agricultural Cooperative Federation (Gochang, Korea) and stored at -20 ℃ until use. Pectinex 100L (pectintranseliminase + polygalacturonase + pectinesterase, standard activity of 5, 000 FDU/mL) and Viscozyme L (arabanase + cellulase + p-glucanase + hemicellulase + xylanase, unit 100 FBG/g) were obtained from Novozyme Co.
This research was supported by Research Center for Industrial Development of BioFood Materials in Chonbuk National University, Jeonju, Korea. The center is designated as a Regional Innovation Center appointed by the Ministry of Commerce, Industry and Energy (MOCIE), Jeollabuk-do Provincial Government and Chonbuk National University.
데이터처리
Data was analyzed using the Statistic Analysis System package software(18) for the analysis of variance to determine differences between samples. When applicable, Duncan's multiple comparison was performed to separate the means of test samples.
이론/모형
Ethanol and methanol content was analyzed by gas-chromatography using a sample pretreated by the distillation method(17). Twenty-five mL of distilled water was added to 100 mL of fermented wine and distilled on a heating mantle (Hana Co.
성능/효과
From our results, we estimated that the R. coreanus juice yield by pectinase treatment was increased by 8.60% without the change of ethanol contents and physicochemical characteristics, and therefore the productivity of R. coreanus wine was increased. In addition, we have concluded that R.
60% according to enzyme treatments at levels of 500 or 1, 000 ppm. The extraction yield was the highest at 60.98% (8.60% increases) by the treatment of Pectinex 100L at 500 ppm for 120 min among treatment groups, but this was not a statistical difference from the 1,000 ppm treatment (60.52%). Yields were increased by 6.
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