分子量劃分對海菜膠乳化特性的影響

Effect of Molecular Weight Fractionation on Emulsifying Properties of Monostroma Nitidum Mucilage

蔡震壽(Jenn-Shou Tsai) ； 郭玉華(Yu-Hua Kou)

《中華民國營養學會雜誌》 20卷3期 (1995/07) Pp. 257-267

https://doi.org/10.6691/JCNS.199507_20(3).0006

摘要

The effects of molecular weight fractionation using hollow fiber membrane on emulsifying properties of Monostroma nitidum mucilage were investigated. By gel permeation chromatography, it was observed that the low molecular weight fraction of protein of Monostroma nitidum mucilage was lower than 10 kDa and was easily adsorbed onto the oil/water intrerfaces after emulsification. The fractionated molecular weight larger than 10 kDa showed higher emulsifying activity and emulsifying activity index. Increase of fractionation time increased the amounts of polysaccharides and protein adsorbed on the oil/water interfaces, and also enhanced the emulsifying activity and emulsion stability from 48.3 and 47.8% to 53.4 and 52.3%, respectively.

關鍵字

海菜膠 ； 乳化特性 ； 分子量劃分

並列摘要

The effects of molecular weight fractionation using hollow fiber membrane on emulsifying properties of Monostroma nitidum mucilage were investigated. By gel permeation chromatography, it was observed that the low molecular weight fraction of protein of Monostroma nitidum mucilage was lower than 10 kDa and was easily adsorbed onto the oil/water intrerfaces after emulsification. The fractionated molecular weight larger than 10 kDa showed higher emulsifying activity and emulsifying activity index. Increase of fractionation time increased the amounts of polysaccharides and protein adsorbed on the oil/water interfaces, and also enhanced the emulsifying activity and emulsion stability from 48.3 and 47.8% to 53.4 and 52.3%, respectively.

並列關鍵字

Monostoma nitidum ； emulsifying properties ； molecular weight fractionation