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Emulsifying ability of porphyran prepared from dried nori, Porphyra yezoensis, a red alga.

A suspension of low-quality dried nori processed from Porphyra yezoensis, a red alga, was autoclaved at 120 degrees C for 30 min, and from the supernatant, five preparations of porphyran of differing molecular masses and chemical compositions were obtained by preprecipitation with ethanol at stepwise-increasing concentrations of 50 and 67% followed by size-exclusion chromatography. The porphyran preparations exhibited a high emulsifying activity index and high emulsion stability over a wide range of pH and temperature and also in the presence of sodium chloride. An adequately high coefficient of correlation between the median diameter of oil droplets and their 3,6-anhydrogalactose content suggests that 3,6-anhydrogalactose could take part in emulsification with porphyran.[1]

References

  1. Emulsifying ability of porphyran prepared from dried nori, Porphyra yezoensis, a red alga. Takahashi, K., Hirano, Y., Araki, S., Hattori, M. J. Agric. Food Chem. (2000) [Pubmed]
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