Fisheries and Aquatic Sciences

한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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Effects of Hydrolysis Time on the Molecular Weight Distribution of Alginates Prepared from Sea Tangle Laminaria japonicus

  • Lim Yeong-Seon (Department of Food Science, Kangnung National University) ;
  • You Byeong-Jin (Department of Food Science, Kangnung National University)
  • 발행 : 2005.09.01
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초록

To prepare oligouronic acids from high-molecular-weight alginates, sea tangle Laminaria japonicus alginates were hydrolyzed at $80^{\circ}C$ for various hydrolysis times (HT). The effects of hydrolysis time on the distribution ratios (DR) of the molecular weights (MW) of the hydrolyzed alginates were in-vestigated. As HT increased, the DR of the alginates with MW>500 kDa decreased ex-ponentially, while those with MW=50-100 kDa or MW<50 kDa increased exponentially. For MW=300-500 kDa, DR increased exponentially until HT reached 60 min, and then decreased exponentially. Similarly, for MW=100-300 kDa, DR increased exponentially until HT reached 90 min, and then decreased.

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피인용 문헌

  1. Effects of Hydrolysis pH on Distribution of Molecular Weights of Alginates of Sea Tangle Laminaria japonica vol.39, pp.4, 2006, https://doi.org/10.5657/kfas.2006.39.4.313
  2. 다시마 Laminaria iaponicus 알긴산의 분자량 분포에 미치는 가수분해 온도의 영향 vol.40, pp.4, 2005, https://doi.org/10.5657/kfas.2007.40.4.187
  3. 글루텐의 표면소수성에 미치는 전해질, pH 및 다시마(Sacchrina japonicas) 알긴산나트륨의 분자량의 영향 vol.54, pp.4, 2005, https://doi.org/10.5657/kfas.2021.0543