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Combined De-Algination Process as a Fractionation Strategy for Valorization of Brown Macroalga Saccharina japonica

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Abstract

A combined process, de-algination followed by enzymatic saccharification, was designed to produce alginate and glucose from Saccharina japonica consecutively. The process conditions of de-algination were optimized separately for each stage of acidification and alkaline extraction. Collectively, the de-algination yield was 70.1% under the following optimized conditions: 2.4 wt% of Na2CO3, 70 °C, and 100 min with the acidified S. japonica immersed in a 0.5 wt% H2SO4 solution for 2 h at room temperature. The glucan content in the de-alginated S. japonica increased to 38.0%, which was approximately fivefold higher than that of the raw S. japonica. The enzymatic hydrolysis of the de-alginated S. japonica almost completed in 9 h, affording 5.2 g (96.8% of glucan digestibility) of glucose at a de-alginated S. japonica loading of 14.2 g.

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Acknowledgements

The present research was conducted by the research fund of Dankook University in 2014.

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Authors and Affiliations

  1. R&D Center, SugarEn Co., Ltd, Cheonan, Chungnam, 31116, South Korea

    Hyun Jin Ryu

  2. Department of Applied Chemical Engineering, Dankook University, Cheonan, Chungnam, 31116, South Korea

    Kyeong Keun Oh

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  1. Hyun Jin Ryu
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Correspondence to Kyeong Keun Oh.

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Ryu, H.J., Oh, K.K. Combined De-Algination Process as a Fractionation Strategy for Valorization of Brown Macroalga Saccharina japonica . Appl Biochem Biotechnol 182, 238–249 (2017). https://doi.org/10.1007/s12010-016-2323-1

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  • DOI: https://doi.org/10.1007/s12010-016-2323-1

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