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KMID : 0380919960250010094
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 1 p.94 ~ p.103
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Preparation of Cellular Liquid from Brown Seaweeds for Functional Tonic Products
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Kang Yeung-Joo
Ryu Kun-Tae
Kim Hyo-Sun
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Abstract
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Cellular liquid was prepared through various physical processes(cryo-grinding, centrifugation, and ultrafiltration) with fresh brown seaweeds, sea mustard(Undaria pinnatifida), seaweed fusiforme(Hizikia fusiforme) and sea tangle(Laminaria japonica). The liquid was analyzed for yield, compositions, color and sensory assessment to develop a functional tonic product. Ultrafiltration(UF) process after centrifugation resulted in the yield of 6.8-56.5% and this process was not effective for sea tangle in terms of yield. UF processes effectively removed alginic acid, chlorophyll, and carotenoids ; in addition, the process significantly decreased the polyphenol content. Major amino acids of freeze dried powder from seaweed fusiforme and sea tangle were glutamic acid and aspartic acid ; in contrast, those from sea mustard were alanine, aspartic acid and valine. Predominant cations of freeze dried powder were K^+, Na^+, Mg^(2+), and Ca^(2+) ; major anions were Cl^-, SO₄^(2-), and NO₃^-.
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KEYWORD
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cellular liquid, brown seaweeds, functional tonic products
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