Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/35294

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dc.contributor.authorAzevedo, G.por
dc.contributor.authorTorres, M. D.por
dc.contributor.authorSousa-Pinto, I.por
dc.contributor.authorHilliou, L.por
dc.date.accessioned2015-05-26T15:41:43Z-
dc.date.available2015-05-26T15:41:43Z-
dc.date.issued2015-
dc.identifier.issn0268-005Xpor
dc.identifier.urihttp://hdl.handle.net/1822/35294-
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.language.isoengpor
dc.publisherElsevierpor
dc.relationinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/100076/PTpor
dc.rightsrestrictedAccesspor
dc.subjectahnfeltiopsis devoniensispor
dc.subjectchondrus crispuspor
dc.subjecthybrid carrageenanpor
dc.subjecthydrogelpor
dc.subjectAlkalipor
dc.subjectRheologypor
dc.titleEffect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from Chondrus crispus and Ahnfeltiopsis devoniensispor
dc.typearticle-
dc.peerreviewedyespor
sdum.publicationstatuspublishedpor
degois.publication.firstPage150por
degois.publication.lastPage158por
degois.publication.titleFood Hydrocolloidspor
degois.publication.volume50por
dc.identifier.doi10.1016/j.foodhyd.2015.03.029por
dc.subject.fosCiências Naturais::Outras Ciências Naturaispor
dc.subject.fosEngenharia e Tecnologia::Engenharia dos Materiaispor
dc.subject.wosScience & Technologypor
sdum.journalFood Hydrocolloidspor
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