Tailoring kappa/iota-hybrid carrageenan from Mastocarpus stellatus with desired gel quality through pre-extraction alkali treatment
Tailoring kappa/iota-hybrid carrageenan from Mastocarpus stellatus with desired gel quality through pre-extraction alkali treatment
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DOI：
10.1016/j.foodhyd.2012.10.010
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发表时间：
2013-05-01
影响因子：
10.7
通讯作者：
Villanueva, Ronald D.
中科院分区：
文献类型：
--
作者：
Azevedo, Gabriela;Hilliou, Loic;Villanueva, Ronald D.
以星状乳果藻为材料，采用不同碱处理方法，研究了碱种类、浓度和碱处理时间对提取的κ/ι杂化卡拉胶（KI）化学结构和凝胶特性的影响。增加KOH中的浓度和预处理时间得到具有较低量的无角叉菜胶单元的KI，这对改进的胶凝性质具有直接影响。但是，过量的KOH浓度和预处理时间使KI具有较小的分子量和降低的凝胶性能。NaOH是更有效地将nucarrageenan转化为iota-卡拉胶，但没有发现化学结构和凝胶性质之间的相关性。碱浓度和预处理时间之间的相互作用使NaOH效率的合理化变得复杂。提供了一组具有60-75摩尔% κ-角叉菜胶和定制的胶凝特性的KI，用于广泛的应用。(C)2012爱思唯尔有限公司保留所有权利。
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 60-75 mol% kappa-carrageenan and tailored gelling properties for a wide range of applications is delivered. (C) 2012 Elsevier Ltd. All rights reserved.