Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Extraction of Porphyran from Decolored Laver

변색김으로부터 porphyran의 추출

  • Kim, Seon-Jae (Faculty of Biotechnology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Moon, Ji-Sook (Faculty of Biotechnology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kang, Seong-Gook (Faculty of Biotechnology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Jung, Soon-Teck (Faculty of Biotechnology and Food Industrial Technology Research Center, Mokpo National University)
  • 김선재 (목포대학교 생물산업학부 및 식품산업기술연구센터) ;
  • 문지숙 (목포대학교 생물산업학부 및 식품산업기술연구센터) ;
  • 강성국 (목포대학교 생물산업학부 및 식품산업기술연구센터) ;
  • 정순택 (목포대학교 생물산업학부 및 식품산업기술연구센터)
  • Published : 2003.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

The chemical properties of porphyran from dried laver (Porphyra yezoensis) and decolored laver were measured. Dried laver contained 12.5% porphyran while decolored laver contained 12.3%. The chemical components of porphyran extracted from dried and decolored laver were examined. The content of total sugar was 64.5% and 63.7% on dry base, respectively, while that of sulfate was 17.6% and 16.9%, respectively. The content of 3,6-anhydrogalactose was 18.8% and 18.1%, respectively.

건조김과 변색김의 탄수화물과 지방 및 회분함량은 거의 동일한 함량을 나타냈으나 단백질함량은 건조김이 더 높게 나타났다. 김의 chlorophyll과 carotenoids 색소는 95% 에탄올 농도에서 그 추출성이 크게 증가하는 경향을 나타냈으며, 변색김 보다 건조김에서 그 함량이 총 chlorophyll은 1.5배, 총 carotenoids는 10배정도 더 높게 나타났다. 건조김과 변색김의 비타민 C 함량은 건조김은 35.9 mg%, 변색김은 21.4 mg%를 나타내, 건조김이 변색 김보다 높게 나타났다. 총당은 건조김이 15.6%, 변색김이 15.2%를 나타내 거의 동일한 함량이 존재하였다. Crude porphyran의 함량은 건조김이 12.5%, 변색김이 12.3%를 나타내 건조김과 변색김으로부터 crude porphyran의 추출율은 거의 같은 수준으로 나타났다. 건조김과 변색김으로부터 얻어진 porphyran의 화학적 조성을 비교해 보면 crude porphyran의 총당 함량은 건조김 porphyran이 64.5%, 변색김 porphyran은 63.7%를 나타내어 각각의 crude porphyran의 총당은 거의 비슷한 함량임을 나타냈다. 황산기 함량은 총당 중에 황산기의 함량이 건조김 porphyran은 17.6%, 변색김은 16.9%을 나타내었고, 3,6-anhydrogalactose은 건조김 porphyran이 18.8%, 변색김 porphyran이 18.1%를 나타내어 거의 같은 수준의 화학조성을 갖고 있어 변색김으로부터도 포피란의 추출이 가능한 것으로 나타났다.

Keywords

References

  1. Ministry of Maritime Affairs and Fisheries. Statistical Year Book of Maritime Affairs and Fisheries, pp. 1169-1171. Ministry of Maritime Affairs and Fisheries, Seoul, Korea (2000)
  2. Jo, KS., Do, J.R. and Koo, J.G. Pretreatment conditions of Por-phyra yezoensis, Undaria pinnatifida for functional algae-tea. J. Korean Soc. Food Sci. Nutr. 27: 275-280 (1998)
  3. Nunn, J.R. and von Holdt, M.M. Red-seaweed poly saccharides-2. Porphyra capensis and the separation of D-and L-galactose by crystallization. J. Chem. Soc. 1094-1099 (1957) https://doi.org/10.1039/jr9570001094
  4. Levine, G.M., Deren, J.J., Steiger, E. and Zinno, R. Role of oral intake in maintenance of gut mass and disaccharide activity. Gas-troenterology 67: 975-982 (1974)
  5. Takahashi, H., Yang, S.I., Hayashi, C., Kim, M., Ymanaka, J. and Yamamoto, T. Effect of partially hydrolyed guar gum of fecal out put in human volunteers. Nutr. Res. 13: 649-657 (1993) https://doi.org/10.1016/S0271-5317(05)80557-3
  6. Noda, H., Horiguchi, Y. and Araki, S. Studies on the flavor sub-stance of Nori, the dried laver Porphyra spp.-II. Free amino acid and 5'-nucleotide. Bull. Japan. Soc. Sci. Fish. 41: 1299-1306(1975) https://doi.org/10.2331/suisan.41.1299
  7. Noda, H., Amano, H. and Abo, K Sugars, organic acids, and minerals of Nori, the dried laver, Porphyra spp. Bull. Japan. Soc. Sci. Fish. 47: 57-63 (1981) https://doi.org/10.2331/suisan.47.57
  8. Osumi, Y, Harada, K, Fukuda, N., Amano, H. and Noda, H. Changes of volitile sulfur compounds of Nori products, Porphyra spp. during storage. Nippon Suisan Gakkaishi 56: 599-606(1990) https://doi.org/10.2331/suisan.56.599
  9. Harada, K, Osumi, Y., Fukuda, N., Amano, H. and Noda, H. Changes of amino acid composition of Nori products, Porphyra spp. during storage. Nippon Suisan Gakkaishi 56: 607-612 (1990) https://doi.org/10.2331/suisan.56.607
  10. Lee, KH., Song, S.H. and Jeong, I.H. Quality changes of dried lavers during processing and storage. Bull. Korean Fish Soc. 20: 408-413 (1987)
  11. Kaneda, T. and Ando, H. Component lipids of purple laver and their antioxygenic activity. Proc. Int. Seaweed Symp. 7: 553-559(1971)
  12. Park, J.H., Kang, K.C., Baek, S.B., Lee, Y.H. and Rhee, K.S. Seperation of antioxidant compounds from edible marine algae. Korean J. Food Sci. Technol. 23: 256-261 (1991)
  13. Park, Y.B., Kim, I.S., Yoo, S.J., Ahn, J.K., Lee, T.G., Park, D.C. and Kim, S.B. Elucidation of anti-tumour initiator and promoter derived from seaweed-2: Investigation of seaweed extracts sup-pressing mutagenic activity of PhIP and MeIQx. J. Korean Fish. Soc. 31: 581-586 (1998)
  14. Noda, H. and Amano, K Antitumour activity of polysaccharides and lipid from marine algae. Nippon Suisan Gakkaishi 55: 12651271(1989) https://doi.org/10.2331/suisan.55.1265
  15. Cho, K.J., Lee, Y.S. and Ryu, B.H. Antitumor effect and immu-nological activity of seaweeds toward sarcoma-180. Bull. Korean Fish. Soc. 23: 345-352 (1990)
  16. Jung, K.J., Jung, B.M. and Kim, S.B. Effect of porphyran iso-lated from laver, Porphyra yezoensis, on lipid metabolism in hyperlipidemic and hypercholesterolemic rats. Korean J. Food Sci. Technol. 33: 633-640 (2001)
  17. Jung, K.J., Jung, B.M. and Kim, S.B. Effect of porphyran iso-lated from laver, Porphra yezoensis, on liver lipid peroxidation in hyperlipidemic rats and on immunological functions in mice. Korean J. Food Sci. Technol. 34: 325-329 (2002)
  18. AOAC. Official Method of Analysis. 15th ed. The Association of Official Analytical Chemists. Washington, D.C., USA (1990)
  19. Dubois, M., Gills, KA., Hamilton, J.K., Rebers, PA. and Smith, F. Colorimetric method for the determination of sugars and related substances. Anal. Biochem. 28: 350-356 (1956)
  20. Lee, YG. Methods of Food Analysis. 1st ed. Hyungsul Press Co., Seoul, Korea (1998)
  21. Koo, J.G. and Park, J.H. Chemical and gelling properties of alkali-modified porphyran. J. Korean Fish. Soc. 32: 271-275(1999)
  22. Dodgson, K.S. and Price, R.G. A note on the determination of the ester sulfate content of sulphated polysaccharides. Biochem. J. 84: 106-110 (1962) https://doi.org/10.1042/bj0840106
  23. Yaphe, W. and Arsenault, G.P Improved resorcinol reagent for the determination of fructose, and of 3,6-anhydrogalactose in polysaccharides. Anal. Biochem. 13: 143-148 (1965) https://doi.org/10.1016/0003-2697(65)90128-4
  24. Hong, S.P, Koo, J.K., Jo, K.S. and Kim, D.S. Physicochemical characteristics of water or alcohol soluble extracts from laver, Porphyra yeroensis. J. Korean Soc. Food Sci. Nutr. 26: 10-16(1997)
  25. Park, J.H, Koo, J.G., Do, J.R., Yang, C.B. and Woo, S.K. Effect of extraction temperature and pH on the chemical properties of crude porphyran extracted from Porphyra yezoensis. J. Korean Fish. Soc. 32: 127-131 (1998)
  26. Lahaye, M. Marine algae as sources of fibers. Determination of soluble and insoluble dietary fiber contents in some sea vegeta-bles. J. Sci. Food Agric. 54: 587-594 (1991) https://doi.org/10.1002/jsfa.2740540410
  27. Anderson, N.S., Dolan, T.C.S. and Rees, D.A. Evidence for acommon structural pattern in the polysaccharide sulphate of the Rhodophyceae. Nature 13: 1060-1069 (1965)
  28. Morrice, L.M., McLean, M.W., Long, W.F and Williamson, EB. Porphyran primary structure. Eur. J. Biochem. 133: 673-681(1983) https://doi.org/10.1111/j.1432-1033.1983.tb07516.x
  29. Yamamoto, I., and Maruyama, H. Effect of dietary seaweed prep-aration on 1,2-dimethylhydrazine-induced intestinal carcinogenesis in rats. Cancer Lett. 26: 241-249 (1985) https://doi.org/10.1016/0304-3835(85)90047-3
  30. Yamamoto, I., Maruyama, H. and Moriguchi, M. The effect of dietary seaweeds on 7,12-dimethylbenz[\alpha] anthracene-induced mammary tumorigenesis in rats. Cancer Lett. 35: 109-115 (1987) https://doi.org/10.1016/0304-3835(87)90033-4
  31. Noda, H. Amano, H., Arashima, K Studies on the antitumour activity of marine algae. Bull. Japanese Soc. Sci. Fish. 55: 12591264(1989) https://doi.org/10.2331/suisan.55.1259
  32. Noda, H. Amano, H., Arashima, K. Antitumour activity of polys-saccharides and lipids from marine algae. Bull. Japan. Soc. Sci. Fish. 55: 1265-1272 (1989) https://doi.org/10.2331/suisan.55.1265