복분자의 효소 추출 공정의 최적화 및 성분 변화
Optimization of Macerating Enzymatic Extraction Process and Components Change of Extract of Rubus coreanus Miq. Fruit
2
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
The objective of this study is to investigate the optimal condition for macerating enzymatic extraction process that leads to the highest yield and the largest extracted amount of bio-active contents from Rubus coreanus Miq. fruit. The optimal extraction conditions were found as the following: The initial amount of the water added to the fruit was 20 ~ 30%by weight. The mixing ratio used for the macerating enzyme was 4 : 1 : 2 (w : w : w) for cellulase:pectinase:amylogucosidase,and the amount of the macerating enzyme added was 2% by weight. The extraction process was done at a temperature of 45 ~ 50℃ for 10 hours. The extraction yields on Rubus coreanus Miq. fruit by macerating enzymatic extraction process was increased by 84.3% compared to that of hot-water extraction process. The amounts of organic acids and vitamin found in the extract were also higher. The amount of polyphenol and anthocyanin contents in the extract were 185% and 257% of those from hot-water extraction, respectively. These results suggest that macerating enzymatic extraction is an effective method to boost extraction yield and to increase the amount of extraction of bio-active contents from Rubus coreanus Miq. fruit.
Abstract
The objective of this study is to investigate the optimal condition for macerating enzymatic extraction process that leads to the highest yield and the largest extracted amount of bio-active contents from Rubus coreanus Miq. fruit. The optimal extraction conditions were found as the following: The initial amount of the water added to the fruit was 20 ~ 30%by weight. The mixing ratio used for the macerating enzyme was 4 : 1 : 2 (w : w : w) for cellulase:pectinase:amylogucosidase,and the amount of the macerating enzyme added was 2% by weight. The extraction process was done at a temperature of 45 ~ 50℃ for 10 hours. The extraction yields on Rubus coreanus Miq. fruit by macerating enzymatic extraction process was increased by 84.3% compared to that of hot-water extraction process. The amounts of organic acids and vitamin found in the extract were also higher. The amount of polyphenol and anthocyanin contents in the extract were 185% and 257% of those from hot-water extraction, respectively. These results suggest that macerating enzymatic extraction is an effective method to boost extraction yield and to increase the amount of extraction of bio-active contents from Rubus coreanus Miq. fruit.
참고문헌 (44)
- Bahramian S, "Optimization of enzymatic extraction of sugars from Kabkab date fruit", Middle-East Journal of Scientific Research, 7, pp.211~216 (2011)
- Baumann JW, "Application of enzymes in fruit juice technology, In Enzymes and food processing", pp.129~147 (1981), Applied Science Publishers Ltd
- Bello A, "Phytochemical screening, polyphenolic content and alphaglucosidase inhibitory potential of Leptadenia hastata(Pers.) Decne", Nigerian Journal of Basic and Applied Science, 19, pp.181~186 (2011)
- Carvalho LMJ, "Effect of enzymatic hydrolysis on particle size reduction in lemon juice(Citrus limon L.), cv. Tahiti", Brazilian Journal of Food Technology, 9, pp.277~282 (2006)
- 조완구, "복분자 추출물의 항산화활성과 가열 돈육의 산화 억제 효과", 한국식품영양과학회지, 37(7), pp.820~825 (2008), 한국식품영양과학회
- Crandall PC, "Raspberry management, In Small fruit crop management" (1990), Prentice Hall Press
- Diwan A, "Process development for the production of clarified guava juice", Journal of Food Science and Technology, 42, pp.245~249 (2005)
- Eugeniusz P, "Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juices and wine beverages: A review", Flavour and Fragrance Journal, 22, pp.251~254 (2007)
- Haight KG, "The use of macerating enzymes in grape juice processing", American Journal of Enology and Viticulture, 45, pp.113~116 (1994)
- Hamzah F, "Preliminary study on enzymatic hydrolysis of treated oil palm(Elaeis) empty fruit bunches fibre(EFB) by using combination of cellulase and β-1- 4 glucosidase", Biomass and Bioenergy, 35, pp.1055~1059 (2011)
- Hanmoungjai P, "Enzymeassisted water-extraction of oil and protein from rice bran", Journal of Chemical Technology and Biotechnology, 77, pp.771~776 (2002)
- Hao PF, "Study on the enzyme extraction process of hypericin by pectinase", Zhong Yao Cai, 34, pp.1133~1137 (2011)
- Jennings DL, "Raspberries and blackberries: their breeding, diseases and growth", pp.230~ (1988), Academic Press
- Jennings SN, "Improvement of raspberry cultivars in Scotland", Acta Horticulturae, 585, pp.179~183 (2002)
- 정향숙, "자외선이 조사된 인간피부섬유아세포에 복분자 추출물이 미치는 영향", 한국약용작물학회지, 17(5), pp.321~327 (2009), 한국약용작물학회
- Johanna B, "Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices", Journal of the Science of Food and Agriculture, 85, pp.2548~2556 (2005)
- Joshi VK, "Extraction of juice from peaches, plums and apricots by pectinolytic treatment", Journal of Food Science and Technology, 28, pp.65~66 (1991)
- Juhasz M, "Thermal stability of vitamin C: Thermogravimetric analysis and use of total ion monitoring chromatograms", Journal of Pharmaceutical and Biomedical Analysis, 59, pp.190~193 (2012)
- Kammer D, "A novel process for the recovery of polyphenols from Vitis vinifera L. pomace", Journal of Food Science, 70, pp.157~163 (2005)
- Kil BS, "Studies on herbal resources plants in Chollabuk-do area", Korean Journal of Plant Resources, 13, pp.61~65 (2000)
- 이현용, "초음파 병행 추출을 이용한 마황과 복분자, 당귀 분획물의 면역활성 조절 효과", 한국약용작물학회지, 13(4), pp.161~170 (2005), 한국약용작물학회
- Korea Food & Drug Administration, "Health Functional Food Code. Section Ⅲ.3.5.5 Citric Acid", pp.3551~3552 (2008), Food and Drug Administration
- Korea Food & Drug Administration, "Health Functional Food Code. Section Ⅲ.3.1 Vitamins", pp.3111~3145 (2008), Food and Drug Administration
- Kreutler PA, "Nutrition in perspective", pp.218~219 (1987), Prentice Hall Press
- Ku CS, "Optimization of the extraction of anthocyanin from Bokbunja(Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts", Bioresource Technology, 99, pp.8325~8330 (2008)
- 권지웅, "복분자 에탄올 추출물의 생리활성 탐색", 한국약용작물학회지, 19(5), pp.325~333 (2011), 한국약용작물학회
- 권지웅, "추출방법에 따른 복분자 추출물의 생리활성", 한국식품조리과학회지, 28(1), pp.25~32 (2012), 한국식품조리과학회
- 권민철, "초고압 공정에 의한 복분자의 면역조절효능 비교", 한국약용작물학회지, 15(6), pp.398~404 (2007), 한국약용작물학회
- Kylie JN, "Changes in cell wall composition during ripening of grape berries", Plant Physiology, 118, pp.783~792 (1998)
- Laroze L, "Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes", Electronic Journal of Biotechnology, 13, pp.1~11 (2010)
- Lee J, "Extraction of anthocyanins and polyphenolics from blueberry processing waste", Journal of Food Science, 69, pp.564~573 (2004)
- Li P, "Extraction optimization of water-extracted mycelial polysaccharide from endophytic fungus Fusarium oxysporum Dzf17 by response surface methodology", International Journal of Molecular Sciences, 13, pp.5441~5453 (2012)
- Neubeck CE, "Fruits, fruit products, and wines, In Enzymes in food processing", pp.397~442 (1975), Academic Press
- Pilnik W, "Pectic enzymes in fruit and vegetable juice manufacture, In Enzymes in Food Processing", pp.363~399 (1993), Academic Press
- Prabuddha B, "Computational and experimental investigation of the enzymatic hydrolysis of cellulose", pp.50~57 (2011), Georgia Institute of Technology
- Qin L, "Effect of enzymatic hydrolysis on the yield of cloudy carrot juice and the effects of hydrocolloids on color and cloud stability during ambient storage", Journal of the Science of Food and Agriculture, 85, pp.505~512 (2005)
- 류일환, "신규 섬유질 분해성 젖산균 Enterococcus sp. TO-94를 이용한 오미자의 발효 특성", 한국약용작물학회지, 18(6), pp.429~438 (2010), 한국약용작물학회
- 류일환, "오디의 추출 공정에 따른 성분 변화 및 분말 과립차의 관능 특성", 한국약용작물학회지, 20(5), pp.331~338 (2012), 한국약용작물학회
- Solehah A, "Enzyme for improved extraction and stabilization of colour and flavour of orange juice", Journal of Food Science and Technology, 31, pp.508~510 (1964)
- Sreekantiah KR, "Utilization of fungal enzyme in the liquefaction of soft fruits and extraction and clarification of fruit juice", Journal of Food Science and Technology, 8, pp.201~203 (1971)
- Tyopponen JT, "Thermal stability of vitamin E in barley", Acta Agriculturae Scandinavica, 35, pp.136~138 (1985)
- Wightman JD, "β-Glucosidase activity in juice processing enzymes based on anthocyanin analysis", Journal of Food Science, 61, pp.544~548 (1996)
- Wrolstad RE, "Glycosidase activity of enzyme preparations used in fruit juice processing", Food Technology, 48, pp.90~98 (1994)
- Zheng HZ, "Enhancing polyphenol extraction from unripe apples by carbohydratehydrolyzing enzymes", Journal of Zhejiang University Science B, 10, pp.912~919 (2009)