Effect of Acid Treatment on Extractability and Properties of Agar

산처리(酸處理) 조건(條件)이 한천(寒天)의 수율(收率) 및 성질(性質)에 미치는 영향(影響)

  • Park, Young-Yi (Department of Food Technology Korea University) ;
  • Lee, Chul (Department of Food Technology Korea University) ;
  • Yang, Han-Chul (Department of Food Technology Korea University)
  • 박영이 (고려대학교 식품공학과) ;
  • 이철 (고려대학교 식품공학과) ;
  • 양한철 (고려대학교 식품공학과)
  • Published : 1985.10.30


Agar was prepared from domestic agarophyte (Gelidium amansii) by a process of acid extraction. Optimal conditions in the acid treatment of the seaweed and the gelling properties of the agar thus prepared were investigated. The yield and gel strength of the control (the agar extracted with distilled water) showed 13,3% and 306g/$cm^2$, respectively. The yield of 38.7% was obtained when agar was extracted with 0.007N Hydorchloric acid while the gel strength of agar,511g/$cm^2$ was observed with the agar extracted with 0.005N Hydorchloric acid solution. The agar extracted with hydrochloric acid solution showed excellent properties of agar at the acid concentration range 0.005N-0.01N The cooking time of 60 min. was found to be effective to the yield and also to the gelling property of the agar and the cooking longer than 60 min. was proved to be destructive to agar. In general, yield and gelling properties of the agar obtained showed a close relation to the acid concentration and cooking time, but no consistent influence on the contents of ash and sulfur trioxide.