Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 33 Issue 4
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- Pages.325-330
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- 2000
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Studies on Physicochemical and Biological Properties of Depolymerized Alginate from Sea tangle, Laminaria japonicus by Thermal Decomposition -1. Changes in Viscosity, Average Molecular Weight and Chemical Structure of Depolymerized Alginate-
다시마 (Laminaria japonicus) Alginate의 가열가수분해에 따른 물리${\cdot}$ 화학적 및 생물학적 특성에 관한 연구 -1. 저분자 alginate의 점도, 평균분자량 및 분자구조의 변화-
- KIM Yuck-Yong (Research Laboratory, MSC Co. Ltd.) ;
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CHO Young-Je
(Faculty of Food Science and Biotechnology, Food Science and Technology Major, Pukyong National Univ.)
- Published : 2000.07.01
Abstract
Alginate obtained from brown algae had various physicochemical and rheological properties and could used as a dietary fiber, However, alginate has not been widely applied to the food industry, since it had high viscosity, high gelling effect conjugated with some mineral, and low solubility. To improve functionality of alginate, partially develymerized alginates, which was water-soluble dietary fiber were obtained by hydrolysis of alginate from the sea tangle, Laminaria japonicus, heated at
갈조류의 주성분인 alginate는 다양한 생리적 기능을 가지고 있으나, 고점성과 난용성으로 인하여 식품에의 광범위한 이용에 제한을 받고 있는 실정이다. Alginate가 가지고 있는 고유의 생리적 기능성을 유지 향상시키면서 점성을 줄이고 용해도를 높혀서 alginate의 이용성을 확대할 목적으로 가열에 의한 저분자화를 시도하였다. 즉, 평균분자량이 약 10,000 (HAG-10), 50,000 (HAG-50) 및 100,000 (HAG-100) 정도의 alginate를 제조하여 각 저분자 atginate의 물리
Keywords
- Depolymerized alginate;
- Sea tangle;
- Thermal decomposition;
- Mannuronate;
- Guluronate;
- M/G ratio;
- MM-block;
- GG-block