Please use this identifier to cite or link to this item:

Full metadata record
DC FieldValueLanguage
dc.contributor.authorAzevedo, G.por
dc.contributor.authorTorres, M. D.por
dc.contributor.authorSousa-Pinto, I.por
dc.contributor.authorHilliou, L.por
dc.description.abstractto 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.por
dc.description.sponsorshipFEDER funds through the program COMPETE (project PTDC/CTM/100076/2008) and by the UK Engineering and Physical Sciences Research Council (Grant Numbers EP/H024336/1 and EP/E05899X/1). M.D. Torres also acknowledges the financial support (POS-A/2012/116) from Xunta de Galicia's Consellería de Cultura, Educaci on e Ordenaci on Universitaria of Spain and the European Union's European Social Fund. Additional financial support by FCT e Foundation for Science and Technology, Portugal, through grant PEst-C/CTM/ LA0025/2013 e Strategic Project e LA 25 e 2013e2014, and by Programa Operacional Regional do Norte (ON.2) through the project “Matepro e Optimizing Materials and Processes”, with reference NORTE-07-0124-FEDER-000037 FEDER COMPETE, is also acknowledged.por
dc.subjectahnfeltiopsis devoniensispor
dc.subjectchondrus crispuspor
dc.subjecthybrid carrageenanpor
dc.titleEffect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from Chondrus crispus and Ahnfeltiopsis devoniensispor
degois.publication.titleFood Hydrocolloidspor
dc.subject.fosCiências Naturais::Outras Ciências Naturaispor
dc.subject.fosEngenharia e Tecnologia::Engenharia dos Materiaispor
dc.subject.wosScience & Technologypor
sdum.journalFood Hydrocolloidspor
Appears in Collections:IPC - Artigos em revistas científicas internacionais com arbitragem

Files in This Item:
File Description SizeFormat 
FH chondrus Ahn 2015.pdf
  Restricted access
author copy1,23 MBAdobe PDFView/Open    Request a copy!

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID