Effect of Organic Acids on Decomposition of Alginic Acid.

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  • 乾燥昆布の調味成分による軟化に関する研究　第６報　アルギン酸の加水分解に及ぼす有機酸の影響
  • アルギンサン ノ カスイ ブンカイ ニ オヨボス ユウキサン ノ エイキョウ
  • Effects of Seasonings on Softening of Combu, an Edible Product of Dried Fronds of Laminaria japonica Part VI
  • 乾燥昆布の調味成分による軟化に関する研究(第6報)

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Abstract

To elucidate the mechanism of softening of combu fronds by seasonings during cooking processes, the effect of organic acids on the change in molecular weight of alginic acid was examined by means of gel permeation chromatography. Calcium alginate was immersed in model solutions of acetic acid, lactic acid, malic acid and citric acid, and the following results were obtained. Regardless of the kind of organic acids, the molecular weight of alginic acid decreased slightly until 50°C on immersion in each 1M solution. but above 70°C, the molecular weight rapidly decreased after immersion for 60min. In the range of 0.2-2M, the molecular weight decreased to about 1/10 of the initial molecular weight (1.1×106) at 70°C and about 1/25 at 90°C regardless of organic acid concentrations. The effect of organic acids on the decrease in molecular weight was in the order of citric acid>malic acid>lactic acid>acetic acid. The smaller the molecular weight became, the narrower the molecular weight distribution (Mw/Mn) was. Although the initial Mw/Mn was 3.7, it became about 1.5 after immersion in 2M of each model solution at 90°C.

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