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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 ℃, and was stable in the pH range 7.5 to 8.5 and at temperature up to 30℃, 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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