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Production of an Acidic Polygalacturonase from Aspergillus kawachii by Solid State Fermentation and Their Application for Pectin Extraction

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 18 Number 3 (2009.06)바로가기
  • 페이지
    pp.732-738
  • 저자
    Guillermo Cristian Guadalupe Martinez-Avila, Cristobal Noe Aguilar, Raul Rodriguez-Herrera, Juan Carlos Contreras-Esquivel, Louise Wicker
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A108255

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원문정보

초록

영어
An acidic polygalacturonase (PG) from Aspergillus kawachii was produced by solid state fermentation employinga polyurethane foam support. The conditions used for the production of acidic PG were particle size of support (0.6 or 500mm3) and fermentation time. From the factors studied, the particle size had important influence on enzyme production. Thebest conditions for acidic PG production were 0.6mm3 particle size, 18 hr at 30oC and initial pH of 5.0. In addition, pectinwas extracted from citrus pomaces (grapefruit, lime, and tangerine) by acidic PG at 50oC for 24 hr with citric acid solution.Infrared spectroscopy showed that lime pomace had more high-methoxylated (65%) endogenous pectin than was obtainedthan from grapefruit or tangerine pomaces. The enzymatically extracted pectin yield in dry basis (d.b.) for grapefruit and limepectins were 6.95 and 4.25%, respectively. The citric acid solution alone also contributed to pectin extraction from citruspomaces (7-9%, d.b.). Limited pectin extraction by acidic PG from tangerine pomace was most likely due to the presence oflow-methoxylated endogenous pectin. The enzymatic method for pectin extraction using acidic PG from A. kawachii is apromising technique for releasing highly polymerized pectic substances from high-methoxylated lime or grapefruit pomaces.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

pectinase pectic substance citrus pomace pectin-releasing enzyme solid state culture

저자

  • Guillermo Cristian Guadalupe Martinez-Avila [ Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo City 25000, Coahuila State, Mexico ]
  • Louise Wicker [ Department of Food Science and Technology, University of Georgia Athens, GA 30602-7610, USA ]
  • Cristobal Noé Aguilar [ Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo City 25000, Coahuila State, Mexico ]
  • Raúl Rodríguez-Herrera [ Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo City 25000, Coahuila State, Mexico ]
  • Juan Carlos Contreras-Esquivel [ Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo City 25000, Coahuila State, Mexico ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

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