Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Characteristics of Water or Alcohol Soluble Extracts from Laver, Porphyra yezoensis

김 추출물의 이화학적 특성

  • Published : 1997.02.01
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Abstract

To confirm the possibility of seaweed extracts for functional food, water or ethyl alcohol solubles were extracted from laver, Porphyra yezoensis and evaluated those food components such as proteins, carbohydrates, nucleic acids, taurine, pigments and browning extent. The amount of proteins, polysaccharides and nucleic acids extracted decreased with increasing ethyl alcohol concentration, which was maximal when water was used as extraction solvent. The extractability of proteins, polysaccharides and nucleic acids was different between the dried and the roasted laver. Taurine was extracted about 1% from the dried and the roasted laver in the range of o~7o% ethyl alcohol concentration. The amount of carotenoids extracted by 95% ethyl alcohol from the dried and the roasted laver were 146.6 and 138.4mg%, respectively, which was 66 ~ 80% of yield extracted by methanol/acetone(1/1) solvent. The browning value of 50 ~6o% ethyl alcohol extraction group from roasted laver was highest among water/ethyl alcohol extraction group. The extraction yield was maximum when laver was extracted with water, and the value was 26.3% for the dried laver and 27.5% for the roasted layer. Organoleptic characteristics from four kinds of extraction groups containing hot water extraction showed that extracts from the roasted laver were evaluated most eminent and thought to be applicable to various preparation of food.

김의 유용성분을 식품가공에 응용키 위한 기초적 연 구로 건조김과 배소김을 에탄을 농도를 달리 하여 추출하고 추출물의 수율, 단백질, 다당, 핵산, 타우린, 클로로필 및 카로티노이드의 함량, 갈색도 및 주요 추출처리구의 관능적 특성을 검토하였다. 단백질, 다당질 및 핵산 성분은 에탄을 농도가 낮을수록 높은 추출성을 보였으나 단백질의 경우 건조김이, 다당 및 핵산의 경우에는 배소김이 상대적으로 3배 이상 높은 추출성을 보였다 타우린은 건조김이나 배소김에 관계없이 0~70%에탄을 범위에서 1,000mg%이상의 높은 추출성 을 보였다. 카로티노이드의 경우는 95% 에탄을 농도에서 건조김 146.6mg%, 배소김 138.4mg%로서 최대를 보였으나 이 수준은 메탄올/아세톤을 혼합용매로 추출하는 경우의 66~80% 수준이었다. 유리 당과 아미노산 의 반응을 반영하는 갈변도는 배소김을 대상으로 한 경 우 50~60% 에탄을 추출물이 가장 높게 나타난 반면 추출수율은 물만을 용매로 한 경우가 26.3~27.5%로 최대를 보였다. 한편 주요추출물의 관능특성을 조사한 결과, 배소김의 추출물이 맛과 향 등 관능적 측면에서 우수한 것으로 판단되어 배소김을 대상으로 한 물/에탄을 추출물이 각종 식품소재로서 응용가치가 클 것으로 평가되었다.

Keywords

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