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| Effects of Storage Temperature and Humidity on Enzyme Activities and Strength of Agar Gel in Brown Alga Gracilaria |
| ZHANG Xiwen1, WU Ling1,2,3,4, TONG Fengjing1, JIANG Zedong1,2,3,4, ZHU Yanbing1,2,3,4, XIAO Anfeng1,2,3,4, NI Hui1,2,3,4, LI Qingbiao1,2,3,4 |
1. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China;
2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Xiamen 361021, China;
3. Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen Southern Ocean Technology Center of China, Xiamen 361021, China;
4. Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China |
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Abstract Brown alga Gracilaria samples were disposed in a fresh-keeping box and thus had moisture of 10%, 14%, 40%, and 60% by adjusting the humidity in the fresh-keeping box. Then the samples with different moistures were continuously treated in a constant temperature incubator at 5 ℃, 15 ℃, 25 ℃, and 35 ℃ for 4 days, and agarase enzyme activity, reducing sugar content, agar extract extraction yield, agar gel strength, and other indicators were measured daily after treatment, three times in each group to clarify the intrinsic relationship between agarase activity and agar gel strength. The results showed that the changes in ambient temperature and humidity led to have an important influence on the activity of agaric enzyme and the strength of the extracted agar gel, with humidity being the most important factor. There were increases in agarase activity and the gel strength of agar as the humidity was elevated in the brown alga. There was stronger gel strength in the agar extracted from the brown alga containing 10% moisture 1 day and 2 days after the start of storage, with the maximum gel strength of (604.2±136.7), than that in gel extracted from the brown alga containing moisture of 60%.
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Received: 30 September 2019
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