The effects of the treatment with various complex carbohydrates such as Pectinex, Celluclast, Viscozyme and Ultraflo on physiochemical properties, polyphenol extraction yield conditions and antioxidant activity of pear and its processed products were investigated. Also, Pear puree is easily subject to browning due to peeling, cutting and crushing. The anti-browning for pear puree processing were optimized. When peel, flesh and core of pear was treated by complex carbohydrates, the soluble solid content of peel and flesh increased, however in the case of pear core the soluble solid did not increase significantly. And in the case of peel and flesh of pear was treated by Pectinex, giving the most significant improvement. When peel, flesh and core of pear were treated by Pectinex was shown, highest extraction yield of reducing sugar contents. Total sugar content increased in the most enzymes treatment groups. In case of pear peel, Viscozyme treatment group showed the highest total polyphenol contents, total flavonoid contents, DPPH radical scavenging activity, ABTS radical scavenging and SOD-like activity. When flesh and core of pear were treated with Celluclast, total polyphenol contents increased, the other three treatment groups except for Ultraflo treatment group increased in a total flavonoid contents. With regard to pear flesh, Celluclast gave the highest DPPH radical scavenging activity. However ABTS radical scavenging activity and SOD-like activity were not affected by complex carbohydrates treatment. When pear flesh was treated by four complex carbohydrates, DPPH radical scavenging activity and ABTS radical scavenging activity did not increase significantly.
As for the complex carbohydrase treatment for the production of pear puree, all the enzyme treatment groups showed higher soluble solid content and reducing sugar, pH and acidity change by enzyme treatment. When pear puree was treated with Pectinex and Viscozyme respectively, anti-browning effect was shown due to the increased of acidity of puree, and the viscosity of puree decreased. Additionally with Pectinex and Viscozyme total polyphenol content and DPPH radical scavenging activity increased.
Consequently it was found that various pear processed products could be developed using complex carbohydrase.