Dietary Fiber Content, Water-Holding Capacity and Binding Capacity of Seaweeds

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  • Suzuki Takeshi
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Ohsugi Yasufumi
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Yoshie Yumiko
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Shirai Takaaki
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Hirano Toshiyuki
    Department of Food Science and Technology, Tokyo University of Fisheries

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タイトル別名
  • Dietary Fiber Content Water-holding Cap

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Dietary fiber content, water-holding capacity, and binding of artificial colors, vitamin, and cholate were studied for 12 species of green, brown, and red algae. Hijiki contained higher soluble dietary fiber and some specimens of wakame had the highest amount of insoluble dietary fiber. High water-holding capacity of wakame seemed to be characteristic, ranging from 19 to 44g/g dry seaweed. When samples were immersed in acid water to simulate the gastric pH condition, almost all water-holding capacity of seaweeds decreased. Settling volume in water was similar to water-holding capacity, and wakame had the higher values. Susabi-nori, suji-aonori, and some specimens of wakame showeda higher capacity to bind amaranth than other seaweeds. Erythrosine and rose Bengal bound by many seaweeds were higher than amaranth. Wakame sporophyll and hijiki showed the highest percent binding (42.7-45.6%) for thiamin, but Mitsuishi-kombu and susabi-nori showed the lowest binding (8.3-10.6%). Binding of sodium cholate by susabi-nori was the highest (12.6-15.5%); over twice that bound byanother seaweeds except suji-aonori (9.7%). However Mitsuishi-kombu, ma-kombu and one hijiki had a lower binding capacity (0-2.6%).

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