Characterization of porphyran from the edible seaweed Nori and its efficient preparation and application
| Project/Area Number |
10660197
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Fisheries chemistry
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| Research Institution | Saga University |
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Principal Investigator |
NAKAGAWA Hiroki Faculty of Agriculture, Saga university, professor, 農学部, 教授 (80038223)
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| Co-Investigator(Kenkyū-buntansha) |
HAMA Yoichiro Faculty of Agriculture, Saga University, Associate Professor, 農学部, 助教授 (00243999)
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| Project Period (FY) |
1998 – 1999
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| Project Status |
Completed (Fiscal Year 1999)
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| Budget Amount *help |
¥3,500,000 (Direct Cost: ¥3,500,000)
Fiscal Year 1999: ¥900,000 (Direct Cost: ¥900,000)
Fiscal Year 1998: ¥2,600,000 (Direct Cost: ¥2,600,000)
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| Keywords | edible seaweed, Nori / porphyran / mercaptolysis / GLC / sugar analysis / diethyldithioacetal / chemical quality evaluation / structural study / 分離法 / 化学的品質判定法 / 構造 / HPLC |
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| Research Abstract |
1. We have established an efficient preparation method of highly purified porphyran from Nori. Its yield was more than 20 % of dry Nori. This method can be easily scaled up for industrial preparation of porphyran.
2. We have developed a new gas chromatographic method for the compositional analysis of algal galactans containing 3,6-anhydrogalactose (AG), which could not be chromtographically, analyzed since it is readily destroyed in usual acid hydrolysis and methanolysis. We carried out mercaptolysis of galactans under an anhydrous condition using the newly developed solvent system, an ethanethiolic HCl solution. This permits quantitative releases of component sugars including AG, followed by trimethysilylation and gas chromatography. This new analytical method has enabled the elucidation of detailed chemical properties and structure of porphyran.
3. We have devised a method to chemically evaluate the quality of Nori from the sugar composition of Nori.
4. We have demonstrated that porphyran is remarkably heterogeneous in its molecular size, sugar composition, and sulfate content.
5. We have revealed the cause of remarkable heterogeneity of porphyran by demonstrating the occurrence of "polygalactose" structure.
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Report
(3 results)
Research Products
(12 results)
