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KMID : 0380619920240040387
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 4 p.387 ~ p.392
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Effects of HCl , Sugar , Salt , and Sequestrants on Some Quality Properties of Aqueous extracts of Sea Mustard
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Park So-Youn
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Abstract
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In order to improve the solids and protein concentration and their yields in sea mustard extracts, HCI, sucrose, NaCl, EDTA, and SHMP were added during aqueous extraction and studied their effects on quality characteristics of the extracts. The extracts were prepared by 2 hours of boiling of ground sea mustard and centrifugation. Addition of HCI at 0.1∼0.5 N level was found that the solids and protein yields was significantly improved along with the ratio of supernatant seperated. The maximum solids and protein yields obtained were 52.48%, 36.73%, respectively, while those values of the aqueous extract without HCl were 23.20%c, and 4.87%. Viscosity was reduced from 450 cps to less than 20 cps by HCl addition. When NaCl, sucrose, SHMP, and NazEDTA were added in the concentration of range of 0.5∼3.0%, solid concentration and yields were also significantly improved by the order of NazEDTA-SHMP-sucrose-NaCl in their effect. The highest solid yield of 55.0% was obtained from 3% addition of NazEDTA. Viscosity and turbidity were also reduced by addition of SHMP and NazEDTA.
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