Volume 5, Issue 2, April 2017, Page: 38-44
Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum
Masakuni Tako, Department of Subtropical Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan; Health and Longevity Research Laboratory, University of the Ryukyus, Okinawa, Japan
Yoichi Yamashiro, Department of Subtropical Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan
Takeshi Teruya, Department of Subtropical Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan
Shuntoku Uechi, Department of Subtropical Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Okinawa, Japan
Received: Jan. 26, 2017;       Accepted: Apr. 19, 2017;       Published: May 23, 2017
DOI: 10.11648/j.ajac.20170502.13      View  1982      Downloads  78
Abstract
The green seaweed, Monostroma nitidum, is widespread in Japan. In Okinawa Prefecture, production of seaweed is performed using culture-nets that are seeded artificially. The annual production of the algae in Okinawa was approximately 100t in 2016. Recently, because Monostroma nitidum is used in salads, soups and other items, its utilization in the food industry increased. The algae contain a soluble polysaccharide, rhamnan sulfate. To estimate the applicability of a rhamnan sulfate as a food additive or non-food additives, we investigated the rheological properties of the polymer that was isolated from commercially cultured Monostroma nitidum using a rheogoniometer. A soft gelation occurred at a concentration of 4.0%, and the elastic modulus stayed at a constant value after the temperature to 50°C, which was estimated to be a transition temperature, then decreased rapidly with further increase in temperature. Although a small decrease in elastic modulus was observed with the addition of urea (4.0 M), it remained constant with an increase in temperature up to 60°C, and then decreased. An increase in the elastic modulus was observed in a 0.05 M NaOH solution and soft gelation occurred. The elastic modulus remained large during the increase in temperature even at 90°C. A soft gelation also occurred when rhamnan sulfate was dissolved in a Tris buffer (pH 8.0) solution. The possible mode of intra- and intermolecular associations within and between rhamnan sulfate molecules were discussed.
Keywords
Green Seaweed, Monostroma nitidum, Rhamnan Sulfate, Structure-Function Relationship, Intra- and Intermolecular Associations, Gelation Mechanism
To cite this article
Masakuni Tako, Yoichi Yamashiro, Takeshi Teruya, Shuntoku Uechi, Structure-Function Relationship of Rhamnan Sulfate Isolated from Commercially Cultured Edible Green Seaweed, Monostroma nitidum, American Journal of Applied Chemistry. Vol. 5, No. 2, 2017, pp. 38-44. doi: 10.11648/j.ajac.20170502.13
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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