Solubilization of Polysaccharide and Functional Components by High-pressure Enzyme Treatment from Ginger (Zingiber officinale Rosc.)
2018
Nam, D.G., National Institute of Agricultural Science (NIAS), Rural Development Administration (RDA), Wanju, Republic of Korea | Kim, M., National Institute of Agricultural Science (NIAS), Rural Development Administration (RDA), Wanju, Republic of Korea | Im, P., National Institute of Agricultural Science (NIAS), Rural Development Administration (RDA), Wanju, Republic of Korea | Kim, S.B., National Institute of Agricultural Science (NIAS), Rural Development Administration (RDA), Wanju, Republic of Korea | Choe, J.S., National Institute of Agricultural Science (NIAS), Rural Development Administration (RDA), Wanju, Republic of Korea | Choi, A.J., National Institute of Agricultural Science (NIAS), Rural Development Administration (RDA), Wanju, Republic of Korea
The objectives of this study were to characterize the physicochemical properties of ginger (Zingiber officinale Rosc.) and the optimum extract processing condition to increase the solubilization efficiency of 6-gingerol and polysaccharides disintegration. The physicochemical properties were investigated under high-pressure enzyme (HP) and enzyme (WB) treatment conditions such as reaction time (1, 2, 3 h), pressure (50, 70, 100 MPa) and sample types, and cell wall degradation enzyme (hemicellulase, cellulase, pectinase, glucosidase, etc.) The effect of high-pressure enzyme treatment depending on sample types was significantly highest in the freeze-dried ginger powder. The optimum condition for high-pressure enzyme treatment was with Pectinex Ultra SP-L (Pec) enzymes for 2 h at 50o C and 100 MPa. Water soluble indexes increased 4.6 and 3.8 times more compared to CON (15.35%) while total polyphenol contents increased by 1.8 and 1.7 times compared to CON (1.43%). The total contents of indicator components such as 6, 8, 10-gingerol and shogaol was 1.53%, increasing 2.7 times more compared to CON (0.57%) with a significant difference (p less than 0.001). The high-pressure and enzymatic approach described in this study would be beneficial to food industries for developing ginger functional product and materials.
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