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Extraction of Porphyran from Decolored Laver  

Kim, Seon-Jae (Faculty of Biotechnology and Food Industrial Technology Research Center, Mokpo National University)
Moon, Ji-Sook (Faculty of Biotechnology and Food Industrial Technology Research Center, Mokpo National University)
Kang, Seong-Gook (Faculty of Biotechnology and Food Industrial Technology Research Center, Mokpo National University)
Jung, Soon-Teck (Faculty of Biotechnology and Food Industrial Technology Research Center, Mokpo National University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.6, 2003 , pp. 1017-1021 More about this Journal
Abstract
The chemical properties of porphyran from dried laver (Porphyra yezoensis) and decolored laver were measured. Dried laver contained 12.5% porphyran while decolored laver contained 12.3%. The chemical components of porphyran extracted from dried and decolored laver were examined. The content of total sugar was 64.5% and 63.7% on dry base, respectively, while that of sulfate was 17.6% and 16.9%, respectively. The content of 3,6-anhydrogalactose was 18.8% and 18.1%, respectively.
Keywords
Porphyra yezoensis; dried laver decolored; crude porphyran;
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