Effect of Removal of Viscous Materials on Physicochemical Properties of Sea Tangle Extract

점질물 제거가 다시마 추출액의 물리화학적 특성에 미치는 영향

  • Lee, Jung-Kun (Research and Development Center, Nong Shim Co., Ltd.) ;
  • Lee, Seung-Ryeol (Research and Development Center, Nong Shim Co., Ltd.) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, Sejong University)
  • Published : 1994.04.01


Removal of viscous materials, mainly alginate, from sea tangle extracts by $CaCl_2$ precipitation or ultrafiltration was investigated. The sea tangle extracts were prepared by enzymatic hydrolysis of polysaccharides followed by 2 hours of boiling in 1.5% NaCl or 2.0% sucrose solution. The $CaCl_2$ precipitation resulted in higher amount of total solid, amino-nitrogen and mannitol than those values of ultrafiltration, but protein extracted was less in the former. Both methods caused a significant decrease in the viscosity and turbidity of the extracts. The composition of four nucleotides showed that UMP and IMP were not detected in $CaCl_2$ precipitated extracts, while ultrafiltered extracts showed a fairly even distribution of them. Removal of viscous material, particularly ultrafiltration increased the glutamic acid in amino acid composition and reduced serine, histidine, lysine, glycine, phenylalanine and leucine.