Tichocarpus crinitus 로부터 추출한 다당류의 특성

서지정보

· 발행기관 : 한국식품영양학회
· 수록지 정보 : 한국식품영양학회지 / 11권 / 1호
· 저자명 : 황성연, 최원균, 이현자

초록

Russia 연안에서 채취한 홍조류인 Tichocarpus crinitus로부터 열수 추출한 KCl-insoluble carrageenan의 수율은 17.1%, KCl-soluble carrageenan의 수율은 3.52%였다. KCl-insoluble carrageenan의 경우 total sulfate 18.06%, protein 5.61%, K^+ 3.51%, Na^+ 0.49%, Ca^2+ 1.66%, galactose 54.26%, xylose 4.68%, glucose, mannose가 소량(0.1% 미만)검출되었고, KCl-soluble carrageenan의 경우 total sulfate 24.06%, protein 5.20%, K^+ 5.32%, Na^+ 0.61%, Ca^2+ 2.80%, galactose 33.54%, xylose 5.48%, mannose 4.32%, glucose가 소량(0.1% 미만) 검출되었다. FT-IR spectroscopy 측정 결과 KCl-insoluble carrageenan은 κ-carrageenan으로, KCl-soluble carrageenan은 λ-carrageenan이 주를 이루는 λ, ι-혼합형 carrageenan으로 나타났다. KCl-insoluble carrageenan과 KCl-soluble carrageenan 수용액의 점도는 열 안정성 측정 결과 두 가지 획분 모두 90℃에서 1시간 정도까지도 안정한 것으로 나타났다. KCl-insoluble carrageenan의 경우는 K^+ 첨가에 이하여 두 배 정도까지의 점도 증가를 나타내었으나 Ca^2+ 첨가에 의한 경우와 KCl-soluble carrageenan에 대하여 K^+ 및 Ca^2+을 첨가한 경우 모두 점도에 영향을 미치지 않았다. 산, 알칼리에 대한 안정성을 조사한 결과 두 가지 시료 모두 알칼리 존재에서는 안정하나 산의 존재에서는 급격한 안정성의 저하를 나타내었다. 이와 같은 결과로 볼 때 Tichocarpus crinitus로부터 열수 추출한 κ-carrageenan으로 판단되는 KCl-insoluble carrageenan은 KCl-soluble carrageenan과 함께 식품첨가물로 이용시 겔화제보다는 점도증진제로 이용이 기대된다.

영어초록

Two kinds of carrageenan were extracted from red seaweeds, Tichocarpus crinitus, collected in The Peter the Great Bay of Russia an August, 1996. One is KCl-insoluble carrageenan and another is KCl-soluble carrageenan. The yield of KCl-insoluble carrageenan was 17.15%, which is composed of 18.06% total sulfate, 5.61% protein, 3.51% K^+, 0.49% Na^+, 1.66% Ca^2+, 54.26% galactose, 4.68% xylose, trace of mannose and glucose. The yield of KCl-soluble carrageenan was 3.52%, which is composed of 24.06% total sulfate, 5.2% protein, 5.32% K^+, 0.16% Na^+, 2.80% Ca^2+, 33.54% galactose, 5.48% xylose, 4.32% mannose, trace of glucose. But rhamnose was not detected in both case. FT-IR spectrum showed that the KCl-insoluble carrageenan was kappa-type carrageenan and that KCl-soluble carrageenan was lambda, iota hybrid-type carrageenan. KCl-insoluble carrageenan was very weakly formation the gel compared with KCl-insoluble carrageenan from other red seaweeds. So we investigated viscosity. Both type carrageenan was stable in the temperature until 90℃, 1 hr. The viscosity of the solution of KCl-insoluble carrageenan was increased to about two folds by K^+, but ws not changed by Ca^2+. The viscosity of the solution of KCl-soluble carrageenan was reduced by K^+ and Ca^2+. The viscosity of the solution of KCl-soluble carrageenan was reduced by K^+ and Ca^2+. Both of them was stabilized in alkali but was reduced in comparison with acid conditions. In this study, both carrageenan was expected as thickening agent than gelling agent for food additives.

참고자료

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