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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Alginic Acid Yields and Viscosity by Different Extraction Conditions from Various Seaweeds (Laminaria religiosa, Hizikia fusiforme, and Undaria pinnatifida)

추출조건에 따른 해조류의 알긴산 수율과 점도

  • 윤미옥 (목포대학교 생명공학부 식품생물공학전공) ;
  • 이승철 (경남대학교 생명과학부 식품생물공학전공) ;
  • 임종환 (목포대학교 생명공학부 식품생물공학전공) ;
  • 김정목 (목포대학교 생명공학부 식품생물공학전공)
  • Published : 2004.04.01
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Abstract

Alginates were extracted from the Laminaria religiosa, Undaria pinnatifida, and Hizikia fusiforme by using four different extraction methods and compared the yields of alginate. Acid-alkali soluble alginate (AASA) extraction method from Undaria pinnatifida resulted in the best yield of alginate among the seaweeds. The optimal condition for extracting alginate from Laminaria religiosa was 0.4 N H$_2$SO$_4$ and 3% NaCO$_3$ concentrations at the AASA extraction method. The alginate yields of hot water extractable material (HWEM) water soluble alginate (WSA), alkali soluble alginate (ASA) and AASA in Hizikia fusiforme were 18.6, 4.7, 22.5 and 26.5%, respectively. The alginates manufactured by the WSA extraction method showed more bright color than those of the ASA and AASA extraction methods. The alginate prepared by the ASA extraction method from Hizikia fusiforme showed the higher viscosity than that of the ASA extraction method. The molecular weight of the alginate from Hizikia fusiforme was 33.3 kDa to 121.6 kDa depending on the extraction method.

HWEM(hot-watele material ), WSA(water soluble alginate), ASA(alkali soluble alginate), AASA(acid alkali soluble alginate)의 네 가지 알긴산 추출방법을 이용해서 다시마(Laminaria religiosa), 미역(Undaria pinnatifida), 톳(Hizikia fusiforme)의 3가지 시료를 가지고 알긴산을 추출하여 수율을 알아본 결과 사용된 시료 중에서 AASA추출방법에 의한 미역에서의 알긴산 함량이 39.6%로 가장 우수하게 나타났으며 HWEM은 10.2∼18.6% 정도의 수율로 AASA 방법으로 얻은 수율보다 절반밖에 미치지 못하였다. 제조된 알긴산 분말의 색도는 다시마로부터 WSA추출법을 이용해서 제조한 알긴산의 ΔE값이 20.63으로 가장 밝게 나왔으며 추출에 사용된 모든 시료들에 있어서 WSA추출방법에 의한것이 밝은 색도를 가지며 ASA 추출방법을 이용해서 얻은 알긴산의 색도는 ΔE값이 75.31로 다른 것에 비해 어두운 색의 알긴산이 제조되었다. AASA 추출방법에서 3% $Na_2$CO$_3$ 농도에서 37.1%로 높은 수율을 얻을 수 있었으며, H$_2$SO$_4$의 농도를 0.1, 0.2, 0.4 N로 변화시켜서 추출한 결과는 0.4 NH$_2$SO$_4$에서 34.9%의 높은 수율을 나타냈다. 톳에서 추출한 알긴산의 점도는 상업용에 비해 훨씬 낮은 점도를 나타내었으며 ASA추출 방법에 의해 얻어진 알긴산의 점도가 WSA에 의한 것보다 높은 점성을 나타내었다.

Keywords

References

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