Journal
FOOD CHEMISTRY
Volume 171, Issue -, Pages 70-77Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.08.097
Keywords
Saccharina japonica; Alginate; Subcritical water hydrolysis; Monosaccharides; Bioactive compounds
Funding
- Ministry of Oceans and Fisheries, South Korea [20131039449]
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Polysaccharides are the major components of brown seaweed, accounting for approximately 40-65% of the total mass. The majority of the brown seaweed polysaccharides consists of alginate (40% of dry matter), a linear hetero-polysaccharides commonly developed in fields. However, depolymerisation of alginate is required to recover high-value compounds. In this report, depolymerisation was performed using subcritical water hydrolysis (SWH) at 180-260 degrees C, with a ratio of material to water of 1:25 (w/v) and 1% formic acid as a catalyst. Sugar recovery was higher at low temperatures in the presence of catalyst. The antioxidant properties of Saccharina japonica showed the best activity at 180 degrees C in the presence of a catalyst. The mass spectra produced using MALDI-TOF showed that polysaccharides and oligosaccharides were produced during hydrothermal treatment. Hydrolysis treatment at 180 degrees C in the presence of a catalyst may be useful for modifying the structure of S. japonica and purified alginate. (C) 2014 Elsevier Ltd. All rights reserved.
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