발효 다시마(Saccharina japonica) 분말, 미역귀 후코이단 분말 및 이들 혼합분말의 수분 흡습 특성 = Moisture Sorption Characteristics of Lactobacillus brevis-fermented Sea Tangle Saccharina japonica, Mekabu Fucoidan, and These Mixture Powders

다국어 초록 (Multilingual Abstract)

The goal of this study was to investigate moisture sorption characteristics of Lactobacillus brevis-fermented sea tangle Saccharina japonica, Mekabu fucoidan, and these mixture powders. Moisture sorption isotherms of powders were determined at 37°C using the static gravimetric technique in a water activity (a_w) range of 0.11-0.93. Equilibrium moisture content (X_eq) values of the fermented sea tangle powder were almost 3 times when a_w<0.7 and increased upto almost 4 times when a_w<0.9 higher than mekabu fucoidan powder. In these reason, to improve strong hygroscopic nature of the fermented sea tangle powder, fermented sea tangle and mekabu fucoidan powders were dissolved as ratios of 7:3, 5:5, and 3:7 (w/w) in a distilled water and then freeze dried. X_eq values of mixture powders were around average value of sum of both powders at all a_w ranges. All moisture sorption isotherms of powders exhibited typical J-shaped type III. X_eq of mixture powders increased with increasing a_w and decreased as increasing proportion of mekabu fucoidan powder. The Peleg model was found to accurately describe moisture sorption isotherms of powders. The results can be used to understand hygroscopic nature of powders, improve shelf life, and retain quality across postharvest processing.

참고문헌 (Reference)

1 O. Berteau, "Sulfated fucans, fresh perspectives: structures, functions, and biological properties of sulfated fucans and an overview of enzymes active toward this class of polysaccharide" Oxford University Press (OUP) 13 (13): 29R-40R, 2003

2 Amudha Senthil, "Studies on development and storage stability of instant spice adjunct mix from seaweed (Eucheuma)" Springer Science and Business Media LLC 48 (48): 712-717, 2011

3 Ferial Haroun-Bouhedja, "Relationship between Sulfate Groups and Biological Activities of Fucans" Elsevier BV 100 (100): 453-459, 2000

4 Daeung Yu, "Moisture sorption characteristics of probiotic‐fermented sea tangle powder and its thermodynamic properties" Wiley 43 (43): e13991-, 2019

5 Roberto A. Lemus, "Kinetic study of dehydration and desorption isotherms of red alga Gracilaria" Elsevier BV 41 (41): 1592-1599, 2008

6 Russell Cooper, "GFS, a preparation of Tasmanian Undaria pinnatifida is associated with healing and inhibition of reactivation of Herpes" Springer Science and Business Media LLC 2 (2): 11-, 2002

7 Lionel Chevolot, "Further data on the structure of brown seaweed fucans: relationships with anticoagulant activity" Elsevier BV 319 (319): 154-165, 1999

8 L.Ait Mohamed, "Equilibrium moisture content and heat of sorption of Gelidium sesquipedale" Elsevier BV 41 (41): 199-209, 2005

9 Ramón Moreira, "Drying temperature effect on powder physical properties and aqueous extract characteristics of Fucus vesiculosus" Springer Science and Business Media LLC 28 (28): 2485-2494, 2016

10 Mahir Turhan, "Application of Peleg model to study water absorption in chickpea during soaking" Elsevier BV 53 (53): 153-159, 2002

11 Itoh H, "Antitumor activity and immunological properties of marine algal polysaccharides, especially fucoidan, prepared from Sargassum thunbergii of Phaeophyceae" 13 : 2045-2052, 1993

12 Young Mi Kang, "Antioxidant effects of fermented sea tangle (Laminaria japonica) by Lactobacillus brevis BJ20 in individuals with high level of γ-GT: A randomized, double-blind, and placebo-controlled clinical study" Elsevier BV 50 (50): 1166-1169, 2012

13 Yvonne V. Yuan, "Antioxidant and antiproliferative activities of extracts from a variety of edible seaweeds" Elsevier BV 44 (44): 1144-1150, 2006

14 Jing Wang, "Antioxidant activity of sulfated polysaccharide fractions extracted from Laminaria japonica" Elsevier BV 42 (42): 127-132, 2008

15 Bae-Jin Lee, "Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods" Elsevier BV 122 (122): 271-276, 2010