Effect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from Chondrus crispus and Ahnfeltiopsis devoniensis
Effect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from Chondrus crispus and Ahnfeltiopsis devoniensis
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DOI：
10.1016/j.foodhyd.2015.03.029
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发表时间：
2015-08-01
影响因子：
10.7
通讯作者：
Hilliou, L.
中科院分区：
文献类型：
--
作者：
Azevedo, G.;Torres, M. D.;Hilliou, L.
对crisdrus Chondrus和Ahnfeltiopsis devoniensis海藻进行不同的碱预处理，研究碱类型、浓度和处理时间对提取的杂化角叉菜胶（HK）化学结构和胶凝性能的影响。在这两种海藻中，增加KOH含量和预处理时间可以降低HK中n-卡拉胶单位的含量，这对改善胶凝性能有直接影响。然而，当KOH含量过高和预处理时间过长时，会发现HK分子质量变小，凝胶性能下降。NaOH对羊角菜提取物的n-卡拉胶转化为i-卡拉胶的效率更高，而NaOH和KOH对羊角菜提取物的转化效果相似。化学结构与凝胶性能之间没有相关性。本文介绍了一套分别为C. crispus和A. devoniensis添加75-80和45-50 mol% k-卡拉胶的HK，并为广泛的应用提供了量身定制的胶凝性能。(C) 2015 Elsevier Ltd.版权所有。
Different alkali pre-treatments were applied to Chondrus crispus and Ahnfeltiopsis devoniensis seaweeds to 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 75-80 and 45-50 mol% of k-carrageenan for C. crispus and A. devoniensis, respectively, and tailored gelling properties for a wide range of applications is presented. (C) 2015 Elsevier Ltd. All rights reserved.