Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Use of Exo-polygalacturonase to Improve Extraction Yields of Alginic Acid from Sea Mustard (Undaria pinnatifida)

  • Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Oh, Jeong-Hoon (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Hwang, Yong-Il (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Kim, Jeong-Mok (Department of Food Science and Biotechnology, Mokpo National University)
  • Published : 2002.09.01
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Abstract

Exo-polygalacturonase (EPG) from Rhizopus sp. was applied to the extraction of alginic acid from sea mustard to increase extraction yield. EPG digestion was examined under distinct conditions within temperatures from $25^{\circ}C$ to 5$0^{\circ}C$, pH 5 to 9, and treatment times from 0 to 36 hr. The optimal conditions fur alginic acid extraction with EPG were: pH 7.0 at 3$0^{\circ}C$ for 24 hrs. The EPG hot water extraction yield was 3.4 times higher yield than hot water extraction alone. Using EPG to extract alginic acid from sea mustard should be considered a viable alternative to conventional extraction, with the advantage of reducing hazardous wastes such as strong acid and alkali solutions.

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References

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