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http://dx.doi.org/10.5657/kfas.2007.40.1.001

Chemical Composition and Rheological Properties of Deproteinated Porphyran  

Koo, Jae-Geun (Department of Food Science and Biotechnology, Kunsan National University)
Park, Byung-Chun (Department of Food Science and Biotechnology, Kunsan National University)
Kim, Byung-Gi (Department of Food Science and Biotechnology, Kunsan National University)
Kim, Hyun-Ae (Department of Food Science and Biotechnology, Kunsan National University)
Ryu, Chung-Hee (Department of Food and Nutrition, Kunsan National University)
Kim, Sun-Young (Department of Food and Nutrition, Kunsan National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.40, no.1, 2007 , pp. 1-7 More about this Journal
Abstract
The chemical and rheological properties of deproteinated porphyrans from laver Porphyra yezoensis were investigated to obtain basic data for the production of food materials with biological functionality. Deproteinated porphyran was prepared by acid extraction (pH 4.0, $80^{\circ}C$, 4 hr) and successive hydrolysis with 0.5% Alcalase and 0.5% Flavourzyme. The porphyran constituted 10.7% of the dry laver and consisted of 0.6% protein, 14.8% ester sulfate, 3.2% 6-O-methyl galactose, 16.0% 3,6-anhydro-L-galactose, and 67.3% galactose. The effects of concentration and temperature on the apparent viscosity were examined by applying the power law and Arrhenius equations. The porphyran solution showed the typical behavior of a pseudoplastic liquid and the flow behavior index decreased with increasing concentration. The activation energy of the deproteinated porphyran solution at a 1,000 L/s shear rate also increased from $1.4954{\times}10^{4}\;to\;1.9544{\times}10^{4}\;J/kg$ mol with the concentration.
Keywords
Deproteinated porphyran; Flow properties; Porphyra yezoensis;
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Times Cited By KSCI : 2  (Citation Analysis)
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