Changes during Cooking in Polysaccharide and Metal Compositions and in Properties of Alginate of Tangle <i>Laminaria japonica</i>

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  • SATO Shiro
    School of Home Economics, Notre Dame Seishin University
  • HATA Keiko
    School of Home Economics, Notre Dame Seishin University
  • SATO Kuniko
    Course of Home Economics, Shujitsu Junior College

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  • 海そうの調理加工に関する基礎的研究　ＩＶ　　煮熟によるコンブそう体の多糖類および金属組成ならびにアルギン酸の性状の変動
  • シャジュク ニヨル コンブ ソウタイ ノ タトウルイ オヨビ キンゾク ソセイ

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The water-soluble polysaccharides (SP) retained in the fronds decreased rapidly at the early stage of cooking. The water-insoluble polysaccharides (IP) retained in the fronds slowly decreased, and the effused polysaccharides into soup (EP) increased throughout cooking.<br> Among SP-bound metals, K decreased rapidly, and Ca and Mg slowly increased during cooking. In the IP fraction, Ca did not change and the other metals (Na, K and Mg) decreased. In the EP fratction, K decreased slightly, and the other metals somewhat increased.<br> The metal composition of EP was similar to SP uncooked fronds, and that of SP retained in the cooked fronds was similar to that of IP of uncooked fronds. Ca and Mg were dominant in IP retained in th cooked fronds.<br> The molecular weight of alginate retained in the cooked fronds was higher than that in EP. The M/G ratio of the former was lower than that of the latter.<br> Thermalgravimetric analysis revealed that the water-holding capacity of sodium alginate solution after heating rose significantly. These results suggest that the transformation of the water-insoluble alginate to the water-soluble one occurred during cooking and that the alginate effused into soup was the water-soluble alginate of uncooked fronds.

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