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Nutraceuticals and food v.7 no.3, 2002년, pp.317 - 319  

Use of Exo-polygalacturonase to Improve Extraction Yields of Alginic Acid from Sea Mustard (Undaria pinnatifida)

Lee, Seung-Cheol   (Department of Food Science and Biotechnology, Kyungnam UniversityUU0000075  ); Oh, Jeong-Hoon   (Department of Food Science and Biotechnology, Kyungnam UniversityUU0000075  ); Hwang, Yong-Il   (Department of Food Science and Biotechnology, Kyungnam UniversityUU0000075  ); Kim, Jeong-Mok   (Department of Food Science and Biotechnology, Mokpo National UniversityUU0000552  );
  • 초록

    Exo-polygalacturonase (EPG) from Rhizopus sp. was applied to the extraction of alginic acid from sea mustard to increase extraction yield. EPG digestion was examined under distinct conditions within temperatures from $25^{\circ}C$ to 5 $0^{\circ}C$ , pH 5 to 9, and treatment times from 0 to 36 hr. The optimal conditions fur alginic acid extraction with EPG were: pH 7.0 at 3 $0^{\circ}C$ for 24 hrs. The EPG hot water extraction yield was 3.4 times higher yield than hot water extraction alone. Using EPG to extract alginic acid from sea mustard should be considered a viable alternative to conventional extraction, with the advantage of reducing hazardous wastes such as strong acid and alkali solutions.


  • 주제어

    alginic acid extraction .   exo-polygalacturonase .   sea mustard.  

  • 참고문헌 (14)

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  • Oh, Jeong-Hoon (3)

  • Hwang, Yong-Il (54)

  • 김정목 (24)

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