김( Pyropia yezoensis )에서 분리한 포피란 효소가수분해물의 화학적 및 유동 특성
Chemical Composition and Rheological Properties of Enzymatic Hydrolysate of Porphyran Isolated from Pyropia yezoensis
1
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
The chemical and rheological properties of natural and enzymatically hydrolyzed porphyran isolated from Pyropia yezoensis were investigated. The enzymatic hydrolysate was prepared by hydrolysis of porphyran using β-agarase followed by fractionation based on molecular weight (>300 kDa (Fr-1), 100-300 kDa (Fr-2), 10-100 kDa (Fr-3) and 1-10 kDa (Fr-4) using an ultrafiltration membrane. Each hydrolysate fraction consisted mainly of galactose (42.757.5%), 3,6-anhydro galactose (6.5-15.1%) and ester sulfate (8.6-14.1%). The sulfate content of the enzymatically hydrolyzed fractions decreased with an increase in molecular weight, whereas the 3,6-anhydro galactose content increased significantly. The rheological behavior of porphyran and enzymatically hydrolyzed porphyran solutions demonstrated a pseudoplastic behavior, which agrees with the Herschel-Bulkley model. The effect of temperature on the viscosity of the porphyrans and hydolysate fractions were measured and modeled using the Arrhenius equation. The activation energy of the porphyrans and enzymatically hydrolyzed porphyran (Fr-1) increased from 12.30 to 20.29 kJ/mol and 9.06 to 23.84 kJ/mol, respectively with increasing concentrations from 3% to 7%. These data indicate that the extent of the apparent viscosity of porphyran and enzymatically hydrolyzed porphyran are influenced by both temperature and concentration.
Abstract
The chemical and rheological properties of natural and enzymatically hydrolyzed porphyran isolated from Pyropia yezoensis were investigated. The enzymatic hydrolysate was prepared by hydrolysis of porphyran using β-agarase followed by fractionation based on molecular weight (>300 kDa (Fr-1), 100-300 kDa (Fr-2), 10-100 kDa (Fr-3) and 1-10 kDa (Fr-4) using an ultrafiltration membrane. Each hydrolysate fraction consisted mainly of galactose (42.757.5%), 3,6-anhydro galactose (6.5-15.1%) and ester sulfate (8.6-14.1%). The sulfate content of the enzymatically hydrolyzed fractions decreased with an increase in molecular weight, whereas the 3,6-anhydro galactose content increased significantly. The rheological behavior of porphyran and enzymatically hydrolyzed porphyran solutions demonstrated a pseudoplastic behavior, which agrees with the Herschel-Bulkley model. The effect of temperature on the viscosity of the porphyrans and hydolysate fractions were measured and modeled using the Arrhenius equation. The activation energy of the porphyrans and enzymatically hydrolyzed porphyran (Fr-1) increased from 12.30 to 20.29 kJ/mol and 9.06 to 23.84 kJ/mol, respectively with increasing concentrations from 3% to 7%. These data indicate that the extent of the apparent viscosity of porphyran and enzymatically hydrolyzed porphyran are influenced by both temperature and concentration.
참고문헌 (19)
- AOAC., "Official method of analysis of AOAC international. 16th. Ed" (1990)
- Furneaux RH, "Agaroids from New Zealand members of the Gracilariacece(Gracilariales, Rhodophyta)-a novel dimethylated agar", Hydrobiologia, 204, pp.205 (1990), 645~654
- Im SA, "Identification of optimal molecular size of modified Aloe polysaccharides with maximum immunomodulatory activity", International Immunopharmacol, 5, pp.271~279 (2005)
- Koo JG, "Rheological properties of fucoidans from Laminaria religiosa, sporophylls of Undaria pinnatifida, Hizikia fusiforme and Sagassum fulvellum in Korea", J Kor Fish Soc, 30, pp.329~333 (1997)
- 구재근, "제단백 Porphyran의 성분 및 유동 특성", 한국수산과학회지, 40(1), pp.1~7 (2007), 한국수산과학회
- "Korea Statistical Information Service" (2013)[URL]
- 이정선, "김에서 분리한 포피란과 불용성 식이섬유가 고지방식이 섭취 흰쥐의 지질대사에 미치는 영향", 한국식품영양학회지, 23(4), pp.562~569 (2010), 한국식품영양학회
- Osumi Y, "Antitumor activity of oligosaccharides derived from Porphyra yezoensis prophyran", Nippon suisan gakkaishi, 64, pp.847~853 (1998)
- Paula RCM, "Composition and rheological propweties of Albizia lebbeck gum exudates", Carbohydr Polymers, 44, pp.133~139 (2001)
- 구재근, "Porphyran의 신속한 정제 방법 및 화학적 특성", 한국수산과학회지, 41(6), pp.409~413 (2008), 한국수산과학회
- Park JH, "Effect of extraction temperature and pH on the chemical properties of crude porphyran extracted from Porphyra yezoensis", J Korean Fish Soc, 31, pp.127~131 (1998)
- Peat S, "Carbohydrates of the red alga, Porphyra umbilicalis", J Chem Soc, pp.1590~1595 (1961)
- Rao MA, "Rheology of fluids in food processing", Food technol, 36, pp.116~126 (1982)
- Rincon F, "Physicochemical and rheological characterization of Prosopis jiliflora seed gum and aqueous dispersion", Food Hydrocolloids, 35, pp.348~357 (2014)
- 안동현, "감마선 조사가 알긴산과 카라기난의 물리적 특성에 미치는 영향", 한국식품영양과학회지, 36(7), pp.902~907 (2007), 한국식품영양과학회
- Su JC, "Carbohydrates and nucleotides in the rotialga Porphyra perforata", Biochem, 1, pp.468~474 (1962)
- Yoshizawa Y, "Macrophage stimulation activity of the polysaccharide fraction from a marine alga (Porphyra yezoensis) : structure-function relationships and improved solubility", Biosci Biotechnol Biochem, 59, pp.1933~1937 (1995)[DOI]
- Zhang Q, "The structure of a sulfated galactan from porphyra haitanensis and its in vivo antioxidant activity", Carbohydrate Res, 339, pp.105~111 (2004)[DOI]
- Zhao T, "Degradation of porphyran from Porphyra haitanensis and the antioxidant activities of the degraded porphyrans with different molecular weight", Intern JBiolog Macromol, 38, pp.45~50 (2006)