Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Chemical Composition and Rheological Properties of Deproteinated Porphyran

제단백 Porphyran의 성분 및 유동 특성

  • Koo, Jae-Geun (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Park, Byung-Chun (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Kim, Byung-Gi (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Kim, Hyun-Ae (Department of Food Science and Biotechnology, Kunsan National University) ;
  • Ryu, Chung-Hee (Department of Food and Nutrition, Kunsan National University) ;
  • Kim, Sun-Young (Department of Food and Nutrition, Kunsan National University)
  • 구재근 (군산대학교 식품생명공학) ;
  • 박병춘 (군산대학교 식품생명공학) ;
  • 김병기 (군산대학교 식품생명공학) ;
  • 김현애 (군산대학교 식품생명공학) ;
  • 유정희 (군산대학교 식품영양학과) ;
  • 김선영 (군산대학교 식품영양학과)
  • Published : 2007.02.28
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Abstract

The chemical and rheological properties of deproteinated porphyrans from laver Porphyra yezoensis were investigated to obtain basic data for the production of food materials with biological functionality. Deproteinated porphyran was prepared by acid extraction (pH 4.0, $80^{\circ}C$, 4 hr) and successive hydrolysis with 0.5% Alcalase and 0.5% Flavourzyme. The porphyran constituted 10.7% of the dry laver and consisted of 0.6% protein, 14.8% ester sulfate, 3.2% 6-O-methyl galactose, 16.0% 3,6-anhydro-L-galactose, and 67.3% galactose. The effects of concentration and temperature on the apparent viscosity were examined by applying the power law and Arrhenius equations. The porphyran solution showed the typical behavior of a pseudoplastic liquid and the flow behavior index decreased with increasing concentration. The activation energy of the deproteinated porphyran solution at a 1,000 L/s shear rate also increased from $1.4954{\times}10^{4}\;to\;1.9544{\times}10^{4}\;J/kg$ mol with the concentration.

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References

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