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KMID : 1160620080130040321
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Preventive Nutrition and Food Science
2008 Volume.13 No. 4 p.321 ~ p.326
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Effects of Extraction Conditions on the Componential Extraction of Brown Seaweed (Undaria pinnatifida)
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Park Nan-Young
Kim In-Sun
Jeong Yong-Jin
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Abstract
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In order to improve the market competitiveness of the processed products of Undaria pinnatifida, various extraction conditions of Undaria pinnatifida were examined to determine the optimal conditions for the extraction of its valuable components. The highest level of alginic acid content was detected after 90 min of typical extraction or after 20 min of pressure extraction, after which the levels decreased slightly. The concentrations of reducing sugar and crude protein were also high after 90 min of typical extraction. Both alginic acid and reducing sugar were extracted in greater amounts using pressure extraction. The reducing sugar content was 2.8~3.2 times higher using pressure extraction rather than typical extraction. Furthermore, the extraction results were superior with the pressure extraction method. The appropriate temperature and duration of extraction were found to be 120℃ for 20 min. The use of a single enzyme yielded better results during extraction compared to the use of a mixture of enzymes. 20 min of pressure extraction followed by the addition of 0.1% pectinase and 2 hr of further extraction at 50℃ yielded high contents of alginic acid and reducing sugar from Undaria pinnatifida.
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KEYWORD
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brown seaweed, Undaria pinnatifida, alginic acid, pectinase
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