열수출시 미역 추출액의 품질 특성에 미치는 온도의 영향을 조사하였다. 추출액의 고형분, 단백질의 농도와 수율은 초기추출시간 동안 추출 온도 $50^{circ}C$에서 $100^{circ}C$로 증가할수록 높아졌다. 그러나 상징액율은 $50^{circ}C$와 $100^{circ}C$에서 가장 낮은 값을 보였으며 $100^{circ}C$에서 1시간 추출할 때 고형분과 단백질 수율은 각각 21.56%와 4.76%였다. 점도는 $100^{circ}C$에서 2시간 추출할 때 가장 높았으며 다른 온도의 추출액 점도에 비해 $2.5{sim}4.0$배 높았다. 탁도는 추출 1시간 이후 차츰 감소하였으며 고형분과 단백질의 초기 추출속도에서 계산된 활성화에너지는 1.18과 3.9 Cal/mole이었다.
Effect of temperature on some quality characteristics of aqueous extracts of sea mustard was investigated. The concentration of total solids and protein and their yields in the extracts were increased as the extraction temperature raised from $50^{circ}C$ to $100^{circ}C$ during initial period of extraction. However the lower values of the percent of supernatant was obtained at $50^{circ}C$ and $100^{circ}C$. The percent of yields of solids and protein for 1 hour extraction at $100^{circ}C$ were 21.56% and 4.7%, respectively. The highest viscosity, which was $2.5{sim}4.0$ times of higher values of the other extracts, was obtained by 2 hours extraction at $100^{circ}C$. The turbidity was gradually decreased after 1 hour extraction. The activation energy calculated for initial increase rate of solid and protein concentration were 1.18 and 3.90 Cal/mole, respectively.
