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http://dx.doi.org/10.3746/jkfn.2007.36.3.262

Physiochemical Properties of Carrageenan Hydrolysates by Organic Acids  

Joo, Dong-Sik (Dept. of Foodservice Industry, Hanzhong University)
Cho, Soon-Yeoung (East Coastal Marine Bioresources Research Center, Kangnung National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.3, 2007 , pp. 262-268 More about this Journal
Abstract
This study was conducted to investigate various physiochemical activities of carrageenan hydrolysates obtained with organic acid treatments. The hydrolysates treated with citrate and malate at $100^{\circ}C,\;110^{\circ}C\;and\;120^{\circ}C$ had antimicrobial activities against Bacillus cereus and Bacillus subtilis. Especially, the hydrolysates with malate at $120^{\circ}C$ for 180 min treatment had the strongest antimicrobial activity to Bacillus subtilis. Regardless of the hydrolysis conditions, inhibition ratios of tyrosinase activity by citrate and malate under $100{\sim}120^{\circ}C$ were over 97%. Especially, the inhibition ratios for tyrosinase activity of the hydrolysates obtained with citrate at $100^{\circ}C$ for 180 min and at $120^{\circ}C$ for 90 min were 99.4% and 98.2%, respectively. Also, the inhibition ratios for tyrosinase activity of the hydrolysates obtained with malate under the same conditions were about 99.5% and 99.3%, respectively. The APTT as anticoagulant activity of carrageenan hydrolysates with 0.3% malate and citrate at $80^{\circ}C$ for 180 min were $2,451{\pm}18(sec)\;and\;1,617{\pm}15(sec)$, respectively.
Keywords
carrageenan hydrolysates; antimicrobial activity; tyrosinase inhibition activity; anticoagulant activity;
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