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http://dx.doi.org/10.5657/KFAS.2011.0630

Structural Features of Enzymatic Hydrolysate of Porphyran Isolated from Porphyra yezoensis  

Park, Jin-Hee (Department of Food Science and Biotechnology, Kunsan National University)
Koo, Jae-Geun (Department of Food Science and Biotechnology, Kunsan National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.44, no.6, 2011 , pp. 630-634 More about this Journal
Abstract
Enzymatic hydrolysate of porphyran from Porphyra yezoensis was prepared by treatment with ${\beta}$-agarase. The hydrolysate was fractioned into molecular sizes of <3, 3-30, and 30-300 kDa using an ultrafiltration membrane. The membrane fractions were further separated into neutral and anionic fractions using Dowex $1{\times}8$ ion exchange chromatography. After hydrolysis of porphyran with ${\beta}$-agarase, 23.2% of the starting porphyran was recovered as a neutral fraction of low-molecular weight (<3 kDa), and 28.9% remained as an enzyme-resistant anionic fraction of high molecular weight (>300 kDa). Desulfation of porphyran and $^{13}C$-NMR analysis of the anionic fraction of low molecular weight (<3 kDa) showed that the anionic fraction has a backbone consisting of 3-linked ${\beta}$-D-galactose units alternating with either 4-linked a-L-galactose 6-sulfate or 3, 6-anhydro-a-L-galactose units. These results indicate that porphryan is a copolymer of two moieties, about 25% of which are composed of neoagarose moieties and 75% as anionic moieties.
Keywords
Porphyra yezoensis; Porphyran; ${\beta}$-Agarase; Structure; $^{13}C$-NMR;
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Times Cited By KSCI : 2  (Citation Analysis)
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