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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes of Food Compopents in Mesangi (Capsosiphon fulvecense), Gashiparae (Enteromorpha prolifera), and Cheonggak (Codium fragile) Depending on Harvest Times

채취시기에 따른 매생이, 가시파래 및 청각 식품 성분의 변화

  • Jung, Kyoo-Jin (Hotel Culinary and Baking, Jeonnam Provincial College) ;
  • Jung, Chun-Hee (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Pyeun, Jae-Hyeung (Hotel Culinary and Baking, Jeonnam Provincial College) ;
  • Choi, Young-Joon (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
  • 정규진 (전남도립남도대학 호텔조리제빵과) ;
  • 정춘희 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 변재형 (전남도립남도대학 호텔조리제빵과) ;
  • 최영준 (경상대학교 해양생물이용학부/해양산업연구소)
  • Published : 2005.06.01
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Abstract

The change of food components in seaweeds, masangi (Capsosiphon fulvecense), gashiparae (Enteromorpha prolifera) and cheonggak (Codium fragile) was investigated at various harvest times. The crude protein was $34.1\~43.8\%$ for masangi and $22.5\~35.7\%$ for gashiparae, respectively. The content of glutamic acid, aspartic acid and leucine among total amino acid was high. The major free amino acids were proline and alanine for masangi, asparagine and glutamic acid for gashipare, and hdyrolxyproline, glutamic acid and alanine for cheonggak. In gashipare, the content of aspargine was greatly decreased, while one of sarcosine was increased in March. The ratio of polyene was $63.91\~74.04\%$ for masangi, $62.87\~68.23\%$ for gashipare, and $40.26\~44.61\%$ for cheonggak. The levels of Ca, K, Mg and Fe were high. In masangi and gashiparae, the chlorophyll a and b was greatly decreased in March.

매생이, 가시파래 및 청각에 있는 식품성분을 조사할 목적으로 매생이와 가시파래의 수확기인 12월부터 3월, 그리고 청각은 6월부터 8월까지 월별로 채취하여 채취 시기별 일반성분, 총 아미노산과 유리 아미노산, 지방산 조성, 무기질 함량 및 클로로필의 함량 변화를 측정하였다. 매생이와 가시파래는 조단백질 함량이 특히 높아서 각각 $34.1\~43.8\%$ 및 $22.5\~35.7\%$이었다. 매생이, 가시파래 및 청각의 아미노산은 glutamic acid, aspartic acid, leucine의 순으로 높았다. 매생이의 유리 아미노산은 proline과 alanine의 함량이 가장 높았다. 가시파래는 asparagine과 glutamic acid의 함량이 특히 높았으며, 3월에 asparagine의 함량이 현저히 감소한 반면 sarcosine이 크게 증가하였다. 청각의 주요 유리 아미노산은 hydroxyproline, glutamic acid 및 alanine이었다. 매생이, 가시 파래와 청각의 폴리엔산 비율은 각각 $63.91\~74.05\%,\;62.87\~68.23\%,\;40.25\~44.61\%$였다. 대표적인 무기질은 Ca, K, Mg와 Fe이었으며, 매생이와 가시 파래의 chlorophyll a와 b는 3월에 크게 감소하였다. 매생이와 가시파래는 고단백질 해조 식품으로 개발이 기대되며, 특히 가시파래에 다량 함유된 asparagine은 약리 성분으로 개발이 가능할 것으로 기대된다.

Keywords

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