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KMID : 0377619760300010071
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Korean Jungang Medical Journal
1976 Volume.30 No. 1 p.71 ~ p.77
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Studies on the Change of Compositions in Laver
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Abstract
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In order to study the change in moisture, carbohydrate, crude protein, amino acid and color the laver after long period of storage, an experiment was undertaken in which the materials were storage as room temperature (25-28°C).
The moisture, carbohydrate, crude protein, amino acid and color of the fresh layer were compared with those of the aged layer which was preserved at room temperature.
The carbohydrate and crude protein contents of fresh and aged lavers were determined by synthrone reagent and micro keldahl method. Amino acid analysis were carried out with automatic amino acid analyzer.
The results obtained were as follows:
I) The decrease of carbohydrate and crude proteins of the aged laver samples were about 120,% and 10% when the laver was preserved for long period of storage. 2) Tile content- of four pigments, i. e. , caroteoid, chlorophyll, phycocyan and
phycoerythrin in fresh laver were 17.4mg%20. Omg%, 677mg% and 789-mg%, res￢pectively. The amount of each of the pigments was decreased with the storage time.
3) In both (rest and aged samples were found 17 kinds of amino acids. Although there was no change in the kind of amino acids between the two samples, the quan￢tity of each of the amino acids was decreased with the storage time.
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