Changes in Functional Properties of Alginic Acid by Enzymatic Degradation

알긴산의 부분적인 효소분해에 의한 특성 변화

  • Joo, Dong-Sik (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Lee, Jung-Suck (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Cho, Soon-Yeong (Department of Food Science, Kangnung National University) ;
  • Shin, Sung-Jae (Department of Food Science and Technology, National Fisheries University of Pusan) ;
  • Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 주동식 (부산수산대학교 식품공학과) ;
  • 이정석 (부산수산대학교 식품공학과) ;
  • 조순영 (강릉대학교 식품과학과) ;
  • 신성재 (부산수산대학교 식품공학과) ;
  • 이응호 (부산수산대학교 식품공학과)
  • Published : 1995.02.01

Abstract

In order to expand the utility of alginic acid in the food industry, we have investigated to prepare low viscous alginic acid using a method for degradation of alginic acid with the enzyme system of Vibrio sp. AL-145. The enzyme showed maximum activity at pH 8.0 and $37^{\circ}C$, and was stable in the pH range 7.5 to 8.5 and at temperature up to $30^{\circ}C$, and 0.5M NaCl needed for the enzyme activity. The viscosity of alginic acid decreased with the reaction time courses regardless of alginic acid and enzyme concentration, and 90% of viscosity decreased with 60 min of reaction time, but the changes of reducing sugar not exhibited. The soluble concentration of partially degradated alginic acid(PDA) in water was about 10%(w/v), and adsorption capacity of $Ca^{2+}$ ion increased with increasing the concentration of PDA. The alcohol concentration on precipitation of PDA was higher than Na-alginic acid.