Studies on the Manufacture of Underia pinnatifida Laver and it's Physicochemical Properties - I. Histochemical Properties -

미역김의 제조와 이화학적 특성에 관한 연구 - 제 1 보 : 미역김의 조직화학적 특성 -

  • Kim, Kil-Hwan (Food Technology Laboratory, Korea Advanced Institute of Science and Technology) ;
  • Kim, Chang-Sik (Department of Food Technology, Dongguk University)
  • 김길환 (한국과학기술원 식품공학연구실) ;
  • 김창식 (동국대학교 식품공학과)
  • Published : 1982.12.30


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.