Utilize este identificador para referenciar este registo: http://hdl.handle.net/1822/20680

TítuloTailoring kappa/iota-hybrid carrageenan from Mastocarpus stellatus with desired gel quality through pre-extraction alkali treatment
Autor(es)Azevedo, Gabriela
Hilliou, L.
Bernardo, Gabriel
Pinto, Isabel Sousa
Adams, Ralph W.
Nilsson, M.
Villanueva, R. D.
Palavras-chaveMastocarpus stellatus
Hybrid carrageenan
Viscoelasticity
Alkali
Hydrogel
Data2013
EditoraElsevier
RevistaFood Hydrocolloids
Resumo(s)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 60e75 mol% kappa-carrageenan and tailored gelling properties for a wide range of applications is delivered
Tipoarticle
URIhttp://hdl.handle.net/1822/20680
DOI10.1016/j.foodhyd.2012.10.010
Arbitragem científicayes
AcessorestrictedAccess
Aparece nas coleções:IPC - Artigos em revistas científicas internacionais com arbitragem

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