KMID : 0380619950270010086
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Korean Journal of Food Science and Technology 1995 Volume.27 No. 1 p.86 ~ p.91
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Changes in Functional Properties of Alginic Acid by Enzymatic Degradation
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Abstract
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In order to expand the utility of alginic acid in the food industry, we have investigated to prepare low viscous alginic acid using a method for degradation of alginic acid with the enzyme system of Vibrio sp. AL-145. The enzyme showed maximum activity at pH 8.0 and 37 ¡É, and was stable in the pH range 7.5 to 8.5 and at temperature up to 30¡É, and 0.5M NaCI needed for the enzyme activity. The viscosity of alginic acid decreased with the reaction time courses regardless of alginic acid and enzyme concentration, and 90% of viscosity decreased with 60 min of reaction time, but the changes of reducing sugar not exhibited. The soluble concentration of partially degradated alginic acid(PDA) in water was about 10%(w/v), and adsorption capacity of Ca^(2+) ion increased with increasing the concentration of PDA. The alcohol concentration on precipitation of PDA was higher than Na-alginic acid.
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