Tailoring kappa/iota-hybrid carrageenan from Mastocarpus stellatus with desired gel quality through pre-extraction alkali treatment

• Type: Article in International Scientific Journal
• Date: 2013

Authors

Gabriela Azevedo (Author) Other; Loic Hilliou (Author) Other; Gabriel Bernardo (Author) Other; Isabel Sousa Pinto (Author) FCUP; Ralph W Adams (Author) Other; Mathias Nilsson (Author) Other; Ronald D Villanueva (Author) Other

Journal

Title: Food Hydrocolloids

Vol. 31

Pages: 94-102

ISSN: 0268-005X

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 41 Citations

Scopus - 46 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-001-ZWK

DOI: 10.1016/j.foodhyd.2012.10.010

Abstract (EN): Mastocarpus stellatus seaweeds were subjected to different alkali pre-treatments to investigate the effect of alkali type, concentration and treatment duration on the chemical structure and the gelling properties of extracted kappa/iota-hybrid carrageenan (KI). Increasing the concentration in KOH and the pretreatment time gives KI with lower amounts of nu-carrageenan units, which have a direct impact on the improved gelling properties. However, excessive KOH concentration and pre-treatment duration give KI with smaller molecular mass and depressed gel properties. NaOH is more efficient in converting nucarrageenan to iota-carrageenan, but no correlation between the chemical structure and gel properties was found. An interaction between the alkali concentration and the pre-treatment duration complicates the rationalization of NaOH efficiency. A set of KI with 60-75 mol% kappa-carrageenan and tailored gelling properties for a wide range of applications is delivered.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9