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

TitleTailoring kappa/iota-hybrid carrageenan from Mastocarpus stellatus with desired gel quality through pre-extraction alkali treatment
Author(s)Azevedo, Gabriela
Hilliou, L.
Bernardo, Gabriel
Pinto, Isabel Sousa
Adams, Ralph W.
Nilsson, M.
Villanueva, R. D.
KeywordsMastocarpus stellatus
Hybrid carrageenan
Issue date2013
JournalFood Hydrocolloids
Abstract(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
AccessRestricted access (UMinho)
Appears in Collections:IPC - Artigos em revistas científicas internacionais com arbitragem

Files in This Item:
File Description SizeFormat 
food hydrocolloids (2013) masto alkali NaOH KOH.pdf
  Restricted access
author's copy980,42 kBAdobe 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