Effects of HCl, Sugar, Salt, and Sequestrants on Some Quality Properties of Aqueous extracts of Sea Mustard

산, 염 및 당의 첨가가 미역 추출액의 품질 특성에 미치는 영향

  • Choi, Hee-Sook (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) ;
  • 김종군 (세종대학교 가정학과) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 1992.08.01


In order to improve the solids and protein concentration and their yields in sea mustard extracts, HCl, sucrose, NaCl, EDTA, and SHMP were added during aqueous extraction and studied their effects on quality characteristics of the extracts. The extracts were prepared by 2 hours of boiling of ground sea mustard and centrifugation. Addition of HCl at $0.1{\sim}0.5N$ level was found that the solids and protein yields was significantly improved along with the ratio of supernatant seperated. The maximum solids and protein yields obtained were 52.48%, 36.73%, respectively, while those values of the aqueous extract without HCl were 23.20%, and 4.87%. Viscosity was reduced from 450 cps to less than 20 cps by HCl addition. When NaCl, sucrose, SHMP, and $Na_2EDTA$ were added in the concentration of range of $0.5{\sim}3.0%$, solid concentration and yields were also significantly improved by the order of $Na_2EDTA-SHMP-sucrose-NaCl$ in their effect. The highest solid yield of 55.0% was obtained from 3% addition of $Na_2EDTA$. Viscosity and turbidity were also reduced by addition of SHMP and $Na_2EDTA$.


sea mustard;HCl;sucrose;NaCl;EDTA;SHMP;solid;protein;yields;viscosity;turbidity