期刊
FOOD HYDROCOLLOIDS
卷 31, 期 1, 页码 94-102出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2012.10.010
关键词
Mastocarpus stellatus; Hybrid carrageenan; Viscoelasticity; Alkali; Hydrogel
资金
- FEDER funds through the program COMPETE [PTDC/CTM/100076/2008]
- UK Engineering and Physical Sciences Research Council [EP/H024336/1, EP/E05899X/1]
- Engineering and Physical Sciences Research Council [EP/E05899X/1] Funding Source: researchfish
- EPSRC [EP/E05899X/1] Funding Source: UKRI
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.
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