Effect of Temperature on Some Quality Characteristics of Aqueous Extracts of Sea Mustard

미역 추출액의 품질 특성에 미치는 온도의 영향

  • Choi, Hee-Sook (Department of Food Science and Nutrition, Sook Myung Women's University) ;
  • Kim, Sang-Soon (Department of Food Science and Nutrition, Sook Myung Women's University) ;
  • Kim, Jong-Goon (Department of Home Economics, King Sejong University) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
  • 최희숙 (숙명여자대학교 식품영양학과) ;
  • 김상순 (숙명여자대학교 식품영양학과) ;
  • 김종군 (세종대학교 가정학과) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 1992.08.01


Effect of temperature on some quality characteristics of aqueous extracts of sea mustard was investigated. The concentration of total solids and protein and their yields in the extracts were increased as the extraction temperature raised from $50^{\circ}C$ to $100^{\circ}C$ during initial period of extraction. However the lower values of the percent of supernatant was obtained at $50^{\circ}C$ and $100^{\circ}C$. The percent of yields of solids and protein for 1 hour extraction at $100^{\circ}C$ were 21.56% and 4.7%, respectively. The highest viscosity, which was $2.5{\sim}4.0$ times of higher values of the other extracts, was obtained by 2 hours extraction at $100^{\circ}C$. The turbidity was gradually decreased after 1 hour extraction. The activation energy calculated for initial increase rate of solid and protein concentration were 1.18 and 3.90 Cal/mole, respectively.


sea mustard;extraction temperature;yields;sold;protein;viscosity;turbidity;activation energy