Effect of Organic Acids on Decomposition of Alginic Acid.

Nakagawa, Sadato; Okuda, Hiroyuki

doi:10.3136/nskkk.43.917

Cited by 2 publications

(1 citation statement)

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“…3B) in U. pinnatifida after soaking in acetic acid up to 24 h did not show any changes. Nakagawa and Okuda (1996) reported that the molecular weight of alginate from Laminaria japonica decreased slightly after soaking in 1 M acetic acid at 30ºC for 5 h. Changes in alginate from L. japonica were not similar to our results for alginate from U. pinnatifida.…”

Section: Resultscontrasting

confidence: 56%

Changes in Texture and Dietary Fiber of the Brown Alga Undaria Pinnatifida by Various Processing Methods

Onodera

Yoshie-Stark

Suzuki

2008

FSTR

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To elucidate the effects of simple processing on seaweed as food, several methods were applied to Undaria pinnatifida. In this study, 1) boiling in the NaCl solution or 2) soaking in acetic acid, 3) calcium lactate or 4) sodium gluconate solution were performed for U. pinnatifida. After processing, dietary fiber content, breaking strength and molecular weight of extracted alginate were measured. Breaking strengths and insoluble dietary fiber contents decreased as boiling time increased. Breaking strength of U. pinnatifida after calcium lactate treatment was higher than that for sodium gluconate treatment. Molecular weight of alginate was not affected by processing, excepting heating treatment. Our results indicate that processing methods other than heating primarily affect the texture of seaweed products.

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Section: Resultscontrasting

confidence: 56%