Article
검류를 이용한 단세포 당근 제조 수율 향상 방법
고종호1, 이정노2, 김혁화1,*
Method for Increasing the Yield of the Production of Carrot Single Cell by Using Gums
Jong-Ho Koh1, Jungno Lee2, Hyuk-Hwa Kim1,*
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
