• Bulletin of Food Technology
• /
• v.11 no.2
• /
• pp.79-80
• /
• 1998

식이섬유 및 미네랄이 풍부하여 현재 건강식품으로서 주목을 받고 있는 미역! 기존의 건조 미역과 달리 1970년경부터 원료미역을 $80^{\circ}C$이상의 더운 물에 담근 후에 식염과 혼합하여 만든 염장 미역이 일본에서 유통되고 있다. 본 고에서는 염장 미역의 보존성에 대하여 살펴보았다.

• Journal of Life Science
• /
• v.18 no.3
• /
• pp.387-394
• /
• 2008

This research was performed to determine the proximate compositions, mineral contents, alginic acid, antioxidative activities and amino acids of sea mustards (Miyeok: Undaria pinnatifida) collected from Gijang and Wando area. Ash content was higher in Gijang samples, whereas carbohydrate and moisture were higher in Wando Sil Miyeok. General compositions of dried sea mustard showed different contents as manufacture's company and places. The major free amino acids were hydroxyproline, alanine, glutamic acid and asparagine in Gijang samples. Both Gijang and Wando Sil Miyeok showed lower contents comparing with Gijang Gadak Miyeok. Major mineral content was Na, K, Ca, Mg and P, and especially, Na and K were the most abundant in both Gijang and Wando sea mustards. Alginic acid content was almost similar in both sea mustards. Antioxidative activity of methanol extract of sea mustards was measured by using DPPH radical scavenging and SOD-like activity. DPPH radical scavenging activity was 45.5% $(40\;{\mu}g/ml)$ in Gijang Gadak Miyeok and 37.0% and 26.0% $(40\;{\mu}g/ml)$ in Gijang and Wando Sil Miyok, respectively. SOD-like activity of Gijang and Wando Sil Miyok was 63% and 71% $(10\;{\mu}g/ml)$, respectively. These results show that biological activities depend on Miyeok manufacture's process. When stimulated macrophages RAW264.7 cells with lipopolysaccharide (LPS), inhibition of NO production in Gijang Sil Miyeok (44.2%) was 9% high comparing with that of Wando Sil Miyeok (35.7%).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.3
• /
• pp.598-602
• /
• 2004

In the preparation of jam using Undaria pinnatifida sporophyll, effects of food ingredients to the jam rheology were investigated. The paste was prepared by crushing the sporophyll using chopper and homogenizer with 2.5 times water and then it was filtrated before to make a jam. The sporophyll jam was adjusted to 62$^{\circ}$Brix by heating and concentration. It was a similar to the commercial jam in the gel strength. Among the various treatments, the jam prepared with 60% (w/w) sugar, 0.75% (w/w) high methoxy (HM) pectin and 0.3% (w/w) citric acid showed best quality aspects of both texture profile analysis (TPA) and sensory evaluation. Addition of 0,08% (v/w) synthetic strawberry flavor and 0.5% (w/w) cinnamon powder to sporophyll paste gave a good masking effect for the undesirable sea mustard flavor.

• Korean Journal of Food Science and Technology
• /
• v.14 no.4
• /
• pp.336-341
• /
• 1982

The histochemical examination of Undaria pinnatifida Laver were conducted with light microscope and electron microscope. The results obtained were as follow: 1. Undaria pinnatifida frond were composed with epidermis, cortex and medulla. But the cutting section of Undaria pinnatifida Laver showed that only the epidermal cell were bound to each other. The cortex and medulla of the frond were destroyed during U.P. Laver process. 2. To identification of bind material of U.P. Laver, which were treated with sodium carbonate solution for extraction of alginic acid and reacted with Periodic Acid Schiff(PAS) reagent. And the PAS reaction result was negative by light microscope observation. On this result, we found out that the alginic acid has the binder role of U.P. Laver. 3. Also, the bind structure of U.P. Laver were observed by electron microscope and could well find out the epidermal cell wall and bind position of alginic acid, which were could not observed by light microscope.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2018.04a
• /
• pp.77-77
• /
• 2018

미역의 뿌리부분인 미역귀에는 알긴산과 후코이단 성분이 풍부하고 고혈압과 당뇨등과 같은 성인병을 예방하는데 도움이 된다. 후코이단은 미역과 다시마 같은 갈조류에서 추출된 천연물질로 특히 면역력을 활성화하고 항암작용으로 잘 알려져 있다. 알긴산 등 유용성분이 함유된 것으로 알려진 미역귀의 유용성분을 분석하여, 향후 미역귀를 활용한 제품개발의 기초자료를 제공하고자 본 연구를 수행하였다. 본 연구에 사용된 미역귀는 2015년 12월 완도 금일수산에서 제공받아 연구재료로 활용하였다. AOAC방법에 따라 분석한 미역귀의 일반성분은 수분이 대부분을 차지하였으며, 조섬유와 가용성 무질소물 함량이 높게 나타났다. 이는 시료로 사용한 미역귀가 수확 후 바로 냉동보관 되어서 수분함량이 높은 것으로 보여진다. 유리당은 미역귀 1g에 증류수를 가하여 $60^{\circ}C$에서 4시간 추출 한 후, 원심분리(3,000 rpm, 30 min)하여 $0.45{\mu}m$ membrane filter (Millipore Co., USA)로 여과한 여액을 HPLC (High Performance Liquid Chromatography)를 이용하여 분석한 결과, 미역귀의 유리당은 Galactose 1종만이 검출되었다. 미역귀의 구성아미노산과 유리아미노산은 $0.45{\mu}m$ membrane filter로 여과하여 얻은 여액을 일정량 취하여 AccQ-Tag 시약을 사용하여 유도체화 시킨 후 HPLC로 분석하였다. 미역귀의 구성아미노산은 glutamic acid, aspartic acid, alanine, lysine, threonine, valine, arginine 순으로 높은 함량을 나타내었으며, 유리아미노산은 glutamic acid, alanine, threonine, arginine, lysine 순으로 높은 함량을 나타내었다. 미역귀의 유리아미노산함량은 표고에 비하여 현저히 낮은 함량이 나타났으며, 주요아미노산은 해조류의 풍미를 대표하는 아미노산인 glutamic acid와 alanine으로 나타났다.

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 2000.05a
• /
• pp.80-81
• /
• 2000

미역(Sea mustard, Undaria pinnatifida)은 옛부터 임산부나 환자들에게 영양식으로 공급되어 온 우리나라의 전형적인 해조류이다. 미역에는 Ca, Fe, I등과 같은 무기질이 풍부할 뿐만 아니라(립원, 1975; 전중) 미역의 세포막 구성성분으로 다량 존재하는 알긴산은 콜레스테롤 배출작용, 중금속(Cd), 방사능 물질(Sr)의 체내 흡수 억제 및 배출 작용과 정장작용 등이 있는 것으로 보고되고 있으며(태전, 1987; Suzuki et al., 1993), 비만을 방지하기 위한 dietary fiber 식품으로서 각광을 받고 있다(홍소, 1984). 그리고 미역과 같은 갈조류에 존재하는 fucoidan은 항암효과가 있는 것으로 알려져 있다(Yamamoto and Maruyama, 1983; Sakagami, 1983). 이처럼 미역은 열량보다는 건강 및 약리적으로 우수한 식품임에도 불구하고 계속적인 내수소비 및 대일 수출감소로 재고가 매년 누적됨에 따라 미역 양식산업의 채산성은 날로 악화되어 가고 있는 실정이다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.10
• /
• pp.1453-1459
• /
• 2011

This research was performed to determine the quality characteristics of cookies made from flour added with 0, 1, 3, and 5% sea mustard (Undaria pinnatifida Suringer) powder. The quality characteristics of the cookies, including pH and density of the dough, moisture content, spread factor, loss rate, leavening rate, color, mineral content, texture properties, and sensory properties, were estimated. The density of the dough, water content, spread factor, loss rate, leavening rate, a and b values of color scale, and mineral content of the cookies significantly increased while those of pH, L value, and hardness decreased with higher content of sea mustard powder. With the exception of flavor, consumer acceptability scores in terms of appearance, taste, texture, and overall preference for cookies made from 3% sea mustard powder significantly ranked the highest. Taken together, the results of this study suggest that addition of 3% sea mustard powder to flour is effective for increasing the consumer acceptability and functionality of cookies.

• Korean Journal of Plant Taxonomy
• /
• v.42 no.1
• /
• pp.40-49
• /
• 2012

The NE Asiatic Solidago virgaurea complex in Korea has been reported on 5 taxa (S. virgaurea subsp. asiatica, S. virgaurea var. taquetii, S. virgaurea var. coreana, S. virgaurea subsp. leiocarpa, and S. virgaurea subsp. gigantea). However, the broad morphological variations and a lack of diagnostic characteristics have made it difficult to distinguish these taxa and have thus resulted in a complicated taxonomy in the complex. Therefore, to clarify the classification and delimitation of each taxon, the morphological characteristics of the S. virgaurea complex were investigated by examining the original descriptions and type specimens. Field work was also conducted to investigate the morphological and geographic features. In conclusion, S. japonica Kitam., as a legitimate name, was distributed all over the country except for the Is. Ulleung-do in Korea, as distinguished from S. virgaurea L. Both S. virgaurea var. taquetii and S. virgaurea var. coreana were considered as synonyms of S. japonica, as their morphological characteristics were within the variation range of those of S. japonica. Furthermore, S. virgaurea subsp. leiocarpa does not occur in Korea. Additional investigations are required to clarify the classification of S. virgaurea subsp. gigantea, whose populations were not found during the investigation in this study. S. dahurica, meanwhile, was distributed in the northern part of North Korea.

• Journal of the Korean Society of Marine Environment & Safety
• /
• v.16 no.2
• /
• pp.153-159
• /
• 2010

This study looked into changes in catches of anchovy and production of sea mustard(Undaria pinnatifida) in Southern part of East Sea in Korea from 1990 to 2007 out of the fishing industry production statistics of Korea from 1969 to 2007, and then examined the relationship between the productions and the sea temperature. The production of sea mustard(Undaria pinnatifida) decreased when the sea surface temperature was high, as it adversely affected its production, while its production increased when the sea surface temperature was low, as this facilitated its growth.

• Proceedings of the Korea Society of Poultry Science Conference
• /
• 2004.11a
• /
• pp.33-34
• /
• 2004

Effect of dietary 2.0 % brown seaweed(Undaria pinnatifida) with bean extract on anti-oxidant system and TNF-$\alpha$ levels were evaluated in blood of 2 week-old broiler chicks activated innate immune response. Dietary brown seaweed and activation of innate immune response decreased MnSOD activities. while activation of innate immune reponse only increased CuZnSOD activities in erythrocyte cytosol. Activation of innate immune response lowered plasma SOD activity in birds fed seaweed with bean extract, increased peroxide levels, and decreased peroxidase activity in plasma. Brown seaweed with bean extract reduced TNF-$\alpha$ levels and increased ovotransferrins concentrations in plasma. The result indicated that dietary 2.0 % brown seaweed with bean extract affect innate immune response changing anti-oxidant system and TNF-$\alpha$ levels in broiler chicks.