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논문 개요

기관명, 저널명, ISSN, ISBN 으로 구성된 논문 개요 표입니다.
기관명 NDSL
저널명 KSBB Journal
ISSN 1225-7117,
ISBN

논문저자 및 소속기관 정보

저자, 소속기관, 출판인, 간행물 번호, 발행연도, 초록, 원문UR, 첨부파일 순으로 구성된 논문저자 및 소속기관 정보표입니다
저자(한글) 임성빈,이형재,심재용,김태락,김대옥
저자(영문)
소속기관
소속기관(영문)
출판인
간행물 번호
발행연도 2015-01-01
초록 This study aimed to develop and optimize a demucilaging process of Opuntia ficus-indica var. saboten (OFI) fruit to increase its usability as functional food ingredient and food additive. Viscozyme and Novozym 33095 as multienzyme complex having a broad spectrum of carbohydrases and pectolytic enzymes, respectively, were used in enzymatic dissolution along with high hydrostatic pressure liquefaction. To optimize the liquefaction process using high hydrostatic pressure liquefying extractor, response surface methodology with 3-factor central composite design was employed with reaction factors such as temperatures (25, 32, 40, 48, and $55^{ circ}C$ ), pressures (20, 40, 60, 80, and 100 MPa), and times (15, 30, 45, 60, and 75 min). At optimum conditions ( $25^{ circ}C$ , 100 MPa, and 58.275 min) for high hydrostatic pressure liquefaction process, the processed OFI fruit juice was predicted to have viscosity at 2.917 poise, partly due to the release of free sugars such as fructose and glucose detected using HPLC-ELSA system. The results above suggests that the OFI fruit juice with decreased viscosity may be used for various manufacturing processes of food, beverage, ice cream, and cosmetics.
원문URL http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=03553784&target=NART&cn=JAKO201519262930353
첨부파일

추가정보

과학기술표준분류, ICT 기술분류,DDC 분류,주제어 (키워드) 순으로 구성된 추가정보표입니다
과학기술표준분류
ICT 기술분류
DDC 분류
주제어 (키워드) Carbohydrases,HPLC-ELSD,Pectolytic enzymes,Response surface methodology,Viscosity