Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Fluid Properties and Quality of Agar Solution from Cheju Seaweed, Gellidium amansii

제주산 우뭇가사리로 부터 추출한 한천의 품질 및 용액 특성

  • KANG Hoon-I (Department of Food Science and Technology, Yosu National Fisheries University) ;
  • KO Moon-Sub (Department of Food Science and Technology, Yosu National Fisheries University) ;
  • KIM Hyeon-Ju (Department of Food Science and Technology, Yosu National Fisheries University) ;
  • KIM Sung-Woo (Department of Food Science and Technology, Yosu National Fisheries University) ;
  • BAE Tae-Jin (Department of Food Science and Technology, Yosu National Fisheries University)
  • 강훈이 (여수수산대학교 식품공학과) ;
  • 고문섭 (여수수산대학교 식품공학과) ;
  • 김현주 (여수수산대학교 식품공학과) ;
  • 김성우 (여수수산대학교 식품공학과) ;
  • 배태진 (여수수산대학교 식품공학과)
  • Published : 1996.09.01
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Abstract

To bring out the functional properties of Agar-agar extracted with 0.01N $H_2SO_4$ from Gellidium amansii produced in Che-ju Udo and its fluid properties were investigated. The yield of agar from Gellidium amansii produced was $32.7\%$, the content ratio of agarose and agaropectin was 79 to 21, gelation ability was $0.19\%$ and jelly strength was $413.8\;dyne/cm^2$. Agar-agar solution showed the movement of non-Newtonian fluid and pseudoplastic property was emerged as its concentration go higher. The yield stresses in the range of $0.5\~5\%$ agar-agar solution were $0.09\~1.21\;dyne/cm^2\;at\;80^{\circ}C,\;0.12\~5.29\;dyne/cm^2\;at\;60^{\circ}C\;and\;4.84\~58.37\;dyne/cm^2\;at\;50^{\circ}C$.

식품첨가제, 안정제 등으로 널리 쓰여지고 있는 한천을 신소재로서의 기능성을 밝히기 위하여 제주 우도산 우뭇가사리로 부터 한천을 열수 추출하여 품질 및 용액특성을 검토하였다. 제주 우도산 우뭇가사리로 부터 한천의 추출수율은 $32.7\%$, agarose와 agaropectin의 함량비는 79 : 21이었고, gel화능은 $0.2\%$ 및 jelly 강도는 $413.8 dyne/cm^2$이였다. 한천용액은 비뉴우톤 유체의 거동을 보였으며, 농도가 높아짐 에 따라 pseudoplastic 특성을 나타내었다. $0.5\~5\%$의 농도범위에서 한천용액의 항복력은 온도 $80^{\circ}C,\;60^{\circ}C$ 및 $50^{\circ}C$에서 각각 $0.09\~1.21\;dyne/cm^2,\;0.12\~5.29\;dyne/cm^2$ 및 $4.84\~58.37\;dyne/cm^2$의 범위로 농도가 증가할수록 그 값이 증가하였으며, 온도가 낮을수록 농도에 크게 영향을 받았다.

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