Effect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from Chondrus crispus and Ahnfeltiopsis devoniensis

to investigate the effect of alkali type, concentration and treatment duration on the chemical structure and the gelling properties of extracted hybrid carrageenan (HK). In both seaweeds, increasing the KOH content and the pre-treatment duration gives HK with lower amounts of n-carrageenan units, wh...

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Bibliographic Details
Main Author: Azevedo, G. (author)
Other Authors: Torres, M. D. (author), Sousa-Pinto, I. (author), Hilliou, L. (author)
Format: article
Language:eng
Published: 2015
Subjects:
ahnfeltiopsis devoniensis
chondrus crispus
hybrid carrageenan
hydrogel
Alkali
Rheology
Ciências Naturais::Outras Ciências Naturais
Engenharia e Tecnologia::Engenharia dos Materiais
Science & Technology
Online Access:http://hdl.handle.net/1822/35294
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/35294
Description
Summary:to investigate the effect of alkali type, concentration and treatment duration on the chemical structure and the gelling properties of extracted hybrid carrageenan (HK). In both seaweeds, increasing the KOH content and the pre-treatment duration gives HK with lower amounts of n-carrageenan units, which have a direct impact on the improved gelling properties. Nevertheless, HK with smaller molecular mass and depressed gel properties are found when excessive KOH content and pre-treatment time are employed. NaOH is more efficient in converting n-carrageenan to i-carrageenan for extracts from C. crispus, whereas NaOH and KOH showed similar results for extracts from A. devoniensis. No correlation between the chemical structure and gel properties was found. A set of HK with 75e80 and 45e50 mol% of k-carrageenan for C. crispus and A. devoniensis, respectively, and tailored gelling properties for a wide range of applications is presented.

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