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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2013

Autores

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

Revista

Título: Food Hydrocolloids

Vol. 31

Páginas: 94-102

ISSN: 0268-005X

Editora: Elsevier

Indexação

ISI Web of Knowledge - 47 Citações

Scopus - 53 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9