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Extraction and Quality Characteristics of Porphyran from Laver(Porphyra yezoensis) Waste  

Kim, Seon-Jae (Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Ma, Seung-Jin (Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Jang, Yoon-Sen (Hara Corporation)
Publication Information
Journal of the Korean Society of Food Culture / v.20, no.4, 2005 , pp. 446-450 More about this Journal
Abstract
Chemical compositions such as total sugar, sulfate/total sugar, protein and 3,6-anhydrogalactose content of porphyran extracted from commercial laver, discolored laver and laver waste were measured. The total sugar contents of commercial laver, discolored laver and laver waste showed 54.5%, 45.7% and 56.2%, respectively. The total sugar of the commercial laver and laver waste were showed almost similar portion although that of discolored laver showed relatively lower level. The sulfate/total sugar contents showed 17.6%, 13.9% and 17.3%, and 3,6-anhydrogalactose contents showed 13.8%, 9.1% and 13.9% in commercial laver, discoloredlaver and laver waste respectively.
Keywords
Porphyra yezoensis; commercial laver; decolored laver; laver waste; porphyran;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
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