지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 435 - 440 (6page)
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초록· 키워드
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Response surface methodology (RSM) was used to determine the treatment conditions of optimal enzymatic hydrolysis for vinegar preparation from persimmon peel. Persimmon peel was hydrolyzed with different concentrations of Viscozyme L (0-4%) at different temperatures ($40-60^{\circ}C$) for different lengths of time (2-10 h) followed by vinegar fermentation. Reducing sugar and soluble solids of the hydrolyzed juice were significantly affected by the hydrolysis conditions. Optimal condition was obtained with the enzyme concentration of 2.38 g/100 mL, reaction temperature of $49.19^{\circ}C$, and reaction time of 6.32 h. The titratable acidity of vinegar prepared from the juice hydrolyzed under the optimized condition increased by 276% (4.25 g/100 g). Acetic acid, citric acid, oxalic acid, and succinic acid were identified in the vinegar. Results suggest that the enzymatic hydrolysis pretreatment could be used for increasing the yield of the vinegar fermentation.
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