Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Optimal Processing Parameters of Low Molecular Weight Carrageenan by Ultrasound

초음파에 의한 carrageenan 저분자화의 최적 조건

  • KIM Sang-Moo (Faculty of marine Bioscience and Technology, Kangnung National University) ;
  • PARK Seong-Min (Department of Food Science and Technology, Pukyong National University) ;
  • CHOI Hyeon-Mee (Department of Food Science and Technology, Pukyong National University) ;
  • LEE Keun-Tai (Department of Food Science and Technology, Pukyong National University)
  • Published : 1999.07.01
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Abstract

The carrageenans are linear, sulfated Polysaccharides extracted from various species of the Rhodophyta (marine red algae). The carrageenan backbone is based on a repeating disaccharide sequence of $\beta$-D-galactopyranose residues linked glycosidically through position 1 and 3, and $\alpha$-D-galactopyranose residues linked glycosidically through position 1 and 4. Carrageenans are typical food polysaccharides in that food applications overwhelmingly dominate their end uses. Other applications, hewer, including cosmetics, pharmaceuticals, industrial suspensions and paints are also of importance But because of its high degree of gelling and viscosity with low solubility, carrageenan is limited to use beyond $0.03\%$ as food additives. Response Surface Methodology was applied for optimizing the processing parameters of ultrasound treatment in order to produce low-molecular-weight carrageenan. The use of ultrasound significantly reduced viscosity of $\lambda$-carrageenan solutions. Optimal parameters for ultrasound reduction of carrageenan molecular weight were: temperature, $10^{\circ}C$; ultrasound intensity, 121.64 $W/cm^2$ ; tarrageenan concentration, $2\%$; treatment time, 40 min. As the gel permeation chromatogram of dextran standards (M.W.= 500,000 ; 260,000 ; 167,000 ; 71,400 ; 42,000) and ultrsound treated carrageenan, the molecular weight of ultrasound treated carrageenan were approximately 200,000 (peak 1) and 60,000 (peak 2), respectively.

[ $\lambda$ ]-carrageenan 고유의 특성을 유지하면서 용해성을 높인 저분자 $\lambda$-carrageenan을 제조하여 보다 효율적으로 식품산업에 이용하기 위하여 초음파를 이용하여 $\lambda$-carrageenan을 저분자화하는 최적조건을 조사한 결과 $\lambda$-carrageenan의 초음파 처리시 각 처리조건들과 저분자화 효과와의 상관관계를 나타내는 반응표면식을 구한 결과, carrageenan 농도와 초음파 강도가 저분자화에 미치는 주 영향인자인 것으로 나타났다. 그리고 저분자화를 위한 초음파 처리의 최적 조건은 초음파 처리온도 $10^{\circ}C$, 초음파 강도 121.64 $W/cm^2$, 시료 carrageenan 농도 $2\%$, 초음파 처리시간 40분이었다. $\lambda$-carrageenan 및 저분자화된 $\lambda$-carrageenan의 분자량을 조사한 결과 대조구 $\lambda$-carrageenan의 분자량은 약 250,000이었으며 초음파처리에 따른 저분자화 된 $\lambda$-carrageenan의 분자량은 각각 p-1의 경우 약 200,000정도였으며, p-2의 경우 약 60,000정도이었다.

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