Food Engineering Progress
Korean Society for Food Engineering
Article

검류를 이용한 단세포 당근 제조 수율 향상 방법

고종호1, 이정노2, 김혁화1,*
Jong-Ho Koh1, Jungno Lee2, Hyuk-Hwa Kim1,*
1한국폴리텍 바이오대학 바이오식품분석과
2한국폴리텍 바이오대학 바이오 품질관리과
1Dept. of Bio-Food Technology, Korea Bio Polytechnic College
2Dept. of Bio-Quality Control, Korea Bio Polytechnic College
*Corresponding author: Hyuk-Hwa Kim, Dept. of Bio-Food Technology, Korea Bio Polytechnic College 315-1, Daehakro Ganggyeong-eup, Nonsan-si, Chungnam 320-905, Korea, Tel: +82-41-746-7355; Fax: +82-41-746-7350, E-mail: biohugh@gmail.com

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 23, 2009; Revised: Nov 05, 2009; Accepted: Nov 06, 2009

Published Online: Nov 30, 2009

Abatract

In this study, the effects of gums (guar gum, xanthan gum, locust beam gum) on the activity of polygalacturonase( PGase) were examined. PGase activity was assayed by measuring the release of reducing groups from polygalacturonic acid. Guar gum, xanthan gum and locust bean gum were capable of increasing the catalytic activity of the PGase by 105%, 87% and 90%, respectively. Carrot was macerated by Macerozyme R-200 with gums and the yield of the maceration reaction for the production of carrot single cells was increased up to 13% in the presence of guar gum. This suggested that gums stated above can be used as good enhancers not only for the catalytic activity of the PGase but also for the production of carrot single cell.

Keywords: polygalacturonase; guar gum; xanthan gum; locust bean gum; single cells