Extraction of Agar from Porphyra and Its Application

View Statistics Email Alert RSS Feed

Information

Details

Project title

Code/計畫編號

86食品會報13(15)

Translated Name/計畫中文名

紫菜中瓊膠的抽取及其加工應用

Project Coordinator/計畫主持人

Jenn-Shou Tsai

Funding Organization/主管機關

Council of Agriculture,Executive Yuan

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=326735

Year

1997

Start date/計畫起

01-07-1996

Expected Completion/計畫迄

01-06-1997

Bugetid/研究經費

501千元

ResearchField/研究領域

食品科技(農)

紫菜為紅藻植物的一種。藻體內含有大量的紫菜多醣(Porphyran),它是一種細胞間質物,可以熱水萃取而得到。藻體經鹼前處理後紫菜多醣可轉換成瓊膠(agar)。因此,本實驗探討以不同NaOH濃度前處理、加熱萃取條件與酵素處理對狹葉紫菜(Porphyra dentata)中瓊膠的萃取量及其物化特性之影響。紫菜以NaOH(5%-25%)進行鹼前處理,於20%NaOH處理者可得最大的瓊膠萃取量。NaOH濃度為5-20%時,3,6-anhydro-galactose(3,6-AG)的含量隨NaOH濃度增加而增加,其膠體強度由1720.0上升至2653.9g/cm/sup 2/,內生性黏度由1.73增加至2.69dl/g。紫菜若以纖維分解酵素Cellulase(6%w/w)與Macerozyme(0-10%)混合處理,當Macerozyme濃度為2%時,瓊膠萃取量16.1%為最高,但Macerozyme濃度再提高時,萃取量則有明顯下降至13.0%。隨著Macerozyme濃度(0-8%)的增加,3,6-AG含量由56.53增加至65.95%,膠體強度由2716.9增加至3046.9g/cm/sup 2/,內生性黏度由2.64增加至3.82dl/g。但當濃度增至10%時,3,6-AG含量、膠體強度及內生性黏度均下降,分別為52.02%、2045.4g/cm/sup 2/及1.91dl/g。添加1%蔗糖於紫菜瓊膠中其膠體強度可由1284.7g/cm/sup 2/增加至1372.6g/cm/sup 2/。若添加檸檬酸0.005-0.05%,其膠體強度由2785.0g/cm/sup 2/下降至536.5g/cm/sup 2/,當濃度達0.1%時則無法成膠。紫菜瓊膠中添加0.1%(w/w)之多醣類,可提高其膠強度。Porphyra dentata is a kind of red algae. The main polysaccharide is Porphyran, which is an intercellular substance that can be extracted with hot water. Porphyran converts into agar when Porphyra dentata is pretreated with NaOH solution at 85.degree.C. The purpose of this study was to investigate the effects of NaOH pretreatment, extraction temperatures, times and enzyme treatment on the yield and physico-chemical properties of agar extracted from Porphyra dentata. Agar was extracted by various concentration of NaOH 5-25% (w/w). The highest yield was obtained using 20%NaOH pretreatment at 120.degree.C for 3hrs. The 3,6-anhydro-galactose (3, 6AG) content increased with increased NaOH concentration. The gel strength and intrinsic viscosity of agar increased from 1720.0g/cm/sup 2/ and 1.72dl/g to 2653.9g/cm/sup 2/ and 2.69dl/g, respectively, as NaOH concentration was increased from 0 to 20%. The highest yield of 16.1% was obtained when treated with a mixture of 6% Cellulase and 2% Macerozyme, but the yield decreased to 13.1% as the Macerozyme concentration was increased to 10% (w/w). On the other hand, the 3,6-AG content, gel strength and intrinsic viscosity increased from 56.53%, 2716.9g/cm/sup 2/ and 2.64dl/g to 65.95%, 3046.9g/cm/sup 2/ and 3.82dl/g, respectively, as the Macerozyme concentration was increased from 0 to 8% (w/w). Addition of 1% sucrose increased the gel strength from 1284.7 to 1372.6g/cm/sup 2/. Addition of citric acid (0.005-0.05%), decreased the gel strength from 2785.0g/cm/sup 2/ to 536.5g/cm/sup 2/, and gel did not form when 0.1% citric acid was added. Addition of 0.1% (w/w) polysaccharide to the agar increased gel strength in the following descending Konjac>Locust bean gum>k-carrageenan>Xanthan gum>Guar gum>Carboxymethyl cellulose.<

Keyword(s)

紫菜
萃取
成分
加工
Porphyra
Extraction
Component
Processing

DSpace CRIS

Extraction of Agar from Porphyra and Its Application

Details

Description