Effects of HCl, Sugar, Salt, and Sequestrants on Some Quality Properties of Aqueous extracts of Sea Mustard

산, 염 및 당의 첨가가 미역 추출액의 품질 특성에 미치는 영향

In order to improve the solids and protein concentration and their yields in sea mustard extracts, HCl, sucrose, NaCl, EDTA, and SHMP were added during aqueous extraction and studied their effects on quality characteristics of the extracts. The extracts were prepared by 2 hours of boiling of ground sea mustard and centrifugation. Addition of HCl at $0.1{\sim}0.5N$ level was found that the solids and protein yields was significantly improved along with the ratio of supernatant seperated. The maximum solids and protein yields obtained were 52.48%, 36.73%, respectively, while those values of the aqueous extract without HCl were 23.20%, and 4.87%. Viscosity was reduced from 450 cps to less than 20 cps by HCl addition. When NaCl, sucrose, SHMP, and $Na_2EDTA$ were added in the concentration of range of $0.5{\sim}3.0%$, solid concentration and yields were also significantly improved by the order of $Na_2EDTA-SHMP-sucrose-NaCl$ in their effect. The highest solid yield of 55.0% was obtained from 3% addition of $Na_2EDTA$. Viscosity and turbidity were also reduced by addition of SHMP and $Na_2EDTA$.

미역 추출액의 고형분과 단백질의 수율 및 농도를 증가시키기 위하여 HCl, 설탕, 소금, EDTA, SHMP를 첨가하여 추출액의 품질 특성에 미치는 영향을 조사하였다. 추출액은 분말 미역을 첨가하여 2시간 끓인 후 원심 분리하였다. $0.1{\sim}0.5N$ HCl를 첨가하였을 때 고형분과 단백질 수율 및 상징액율은 현저히 증가하였다. 산처리를 하지 않는 대조구의 고형분과 단백질 수율 23.20%와 4.87%에서 각각 52.48%와 36.73%로 증가하였으며 점도는 450 cps에서 20 cps 이하로 감소하였다. 설탕, 소금, SHMP, $Na_2EDTA$를 $0.5{\sim}3.0%$ 첨가하였을 때 고형분 농도와 수율은 $Na_2EDTA-SHMP-sucrose-NaCl$ 순으로 현저히 증가하였으며, $Na_2EDTA$ 3% 첨가하였을 때 고형분 수율은 55%로 가장 높았고 점도와 탁도는 SHMP와 $Na_2EDTA$ 첨가시 감소하였다.