Physicochemical Properties of Agarooligosaccharides for Using as Food Stuffs

식품소재로서의 한천올리고당의 이화학적 특성

  • Kim, Bong-Jo (Faculty of Food Science & Biotechnology, Pukyong National University) ;
  • Song, Chang-Moon (Daesang Co., Ltd.) ;
  • Ha, Soon-Duck (Faculty of Food Science & Biotechnology, Pukyong National University) ;
  • Hwang, Sun-Hee (Faculty of Food Science & Biotechnology, Pukyong National University) ;
  • Kim, Hak-Ju (Faculty of Food Science & Biotechnology, Pukyong National University) ;
  • Bae, Seoung-Kwon (Faculty of Food Science & Biotechnology, Pukyong National University) ;
  • Kong, Jai-Yul (Faculty of Food Science & Biotechnology, Pukyong National University)
  • 김봉조 (부경대학교 식품생명공학부) ;
  • 송창문 (대상(주)) ;
  • 하순득 (부경대학교 식품생명공학부) ;
  • 황선희 (부경대학교 식품생명공학부) ;
  • 김학주 (부경대학교 식품생명공학부) ;
  • 배승권 (부경대학교 식품생명공학부) ;
  • 공재열 (부경대학교 식품생명공학부)
  • Published : 2000.04.30

Abstract

A marine bacterium Bacillus cereus ASK202 showing a high agar degrading activity, was incubated in the culture medium containing agar. After incubation for 30 hr, the productivity of agarase in the culture broth reached to maximum value (160.8 units/L). As the results of TLC and HPLC analysis, agarooligosaccharides (degrees of polymerization 2, 4 and 6) were produced from the hydrolysis of agar by using the crude agarase. Physical and chemical properties of agarooligosaccharides were compared with the manufactured products of other oligosaccharides (fructooligosaccharide; isomaltooligosaccharide; maltotetraoligosaccharide) and agarooligosaccharides showed higher viscosity, higher contents of oligosaccharides, higher stability at low pH's and higher temperatures, and lower sweetness than other oligosaccharides.

Keywords

Bacillus cereus;agarase;agarooligosaccharide;food stuff