Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Effect of Pectinase Treatment on Extraction Yield of the Juice of Fragaria ananassa Duch. and the Quality Characteristics of Strawberry Wine during Ethanolic Fermentation

딸기 과즙의 수율과 딸기 발효주의 품질에 대한 pectinase 처리의 영향

  • Jeong, Eun-Jeong (Research Center for Industrial Development of BioFood Materials, Chonbuk National University) ;
  • Kim, Min-Hwa (Department of Food Science & Technology and Institute of Agricultural Science & Technology, Chonbuk National University) ;
  • Kim, Yong-Suk (Department of Food Science & Technology and Institute of Agricultural Science & Technology, Chonbuk National University)
  • 정은정 (전북대학교 바이오식품소재개발 및 산업화연구센터) ;
  • 김민화 (전북대학교 식품공학과 및 농업과학기술연구소) ;
  • 김용석 (전북대학교 식품공학과 및 농업과학기술연구소)
  • Published : 2010.02.27
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Abstract

To develop a low-ethanol strawberry wine, the use of pectinase to improve the extraction yield of strawberry juice was investigated, and changes in physicochemical characteristics during ethanolic fermentation were assessed. The juice yield from strawberry fruit increased by 18.9% after Viscozyme L treatment (1,000 ppm, 30 min), compared with a control group, a greater increase than seen with other pectinases (17.5-18.7%). No significant quality differences were observed between control juice and juice prepared with enzyme treatment, indicating that neither physicochemical characteristics nor ethanol content during fermentation were affected by pectinase treatment. The major pigments of strawberry juice were cyanidin-3-glucoside and pelargonidin-3-glucoside, both of which are anthocyanins. The pigment level after enzyme treatment was slightly lower than that of the control group, at all fermentation times. We consider that the economics of strawberry wine manufacture may be increased by use of pectinase because juice level was increased, but no change in ethanol content or physicochemical characteristics was apparent.

저에탄올 딸기 발효주 제조를 위한 딸기 과즙의 수율을 향상시키기 위하여 4종의 pectinase를 이용하여 효소처리시 최적조건을 설정하였으며, 발효기간에 따른 이화학적 특성, 에탄올함량, anthocyanin 색소함량의 변화를 조사하였다. 4종의 pectinase를 1,000 ppm의 농도로 30, 60분간 처리하여 수율을 측정한 결과, Viscozyme L 효소를 1,000 ppm에서 30분간 처리시 수율이 81.7%로서 가장 높았으며, 대조구에 비해 수율이 18.9% 증가하였다. 에탄올 발효시 효소처리에 따른 이화학적인 특성의 차이는 관찰되지 않았으며. 에탄올함량의 경우도 pectinase 처리에 의한 함량변화는 나타나지 않았다. 딸기 과즙의 주요 색소는 cyanidin-3-glucoside와 pelargonidin-3-glucoside로 검출되었으며, 발효기간 중 효소처리구의 색소 함량이 대조구보다 약간 낮았고, 두 처리구 모두 발효 기간에 따라 anthocyanin 색소의 안정성이 떨어지므로 딸기발효주의 색도 유지를 위한 연구가 필요한 것으로 판단되었다.

Keywords

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