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KMID : 0380619920240040382
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 4 p.382 ~ p.386
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Effect of Temperature on Some Quality Characteristics of Aqueous Extracts of Sea Mustard
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Abstract
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Effect of temperature on some quality characteristics of aqueous extracts of sea mustard was investigated. The concentration of total solids and protein and their yields in the extracts were increased as the extraction temperature raised from 50℃ to 100℃ during initial period of extraction. However the lower values of the percent of supernatant was obtained at 50℃ and 100℃ . The percent of yields of solids and protein for 1 hour extraction at 100℃ were 21.56% and 4.7%, respectively. The highest viscosity, which was 2.5∼4.0 times of higher values of the other extracts, was obtained by 2 hours extraction at 100 ℃ . The turbidity was gradually decreased after 1 hour extraction. The activation energy calculated for initial increase rate of solid and protein concentration were 1.18 and 3.90 Cal/mole, respectively.
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