コンブの調理における低分子アルギン酸の生成量

概要

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The amounts of soluble alginate and their average molecular weights in model cooking solutions of konbu (Laminaria angustata) were determined by the GPC-HPLC method. Soy sauce (25%) and/or acetic acid (1%) were used as model cooking solutions. After 3h of heating at 95℃ in acetic acid, the largest amount of soluble alginate (33.5 g/100g konbu) was effused into the solution, and the average molecular weight was 20,000. The Percentage of depolymerized alginate with a molecular weight less than that reached 99% of the soluble alginate. After 3h of heating in a mixture of soy sauce and acetic acid, the amount of soluble alginate was 30.9 g/100g konbu, and the molecular weight was higher than that of the alginate produced in acetic acid alone. The average molecular weight of the soluble alginate in these solutions was found to be negatively correlated with the amount of alginate effused into the solution.
社団法人日本家政学会の論文
1997-09-15