Tailoring kappa/iota-hybrid carrageenan from Mastocarpus stellatus with desired gel quality through pre-extraction alkali treatment

TY - JOUR

T1 - Tailoring kappa/iota-hybrid carrageenan from Mastocarpus stellatus with desired gel quality through pre-extraction alkali treatment

AU - Azevedo, Gabriela

AU - Hilliou, Loic

AU - Bernardo, Gabriel

AU - Sousa-Pinto, Isabel

AU - Adams, Ralph W.

AU - Nilsson, Lars Mathias

AU - Villanueva, Ronald D.

PY - 2013

Y1 - 2013

N2 - 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 pre-treatment 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 nu-carrageenan 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.

AB - 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 pre-treatment 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 nu-carrageenan 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.

U2 - 10.1016/j.foodhyd.2012.10.010

DO - 10.1016/j.foodhyd.2012.10.010

M3 - Journal article

SN - 0268-005X

VL - 31

SP - 94

EP - 102

JO - Food Hydrocolloids

JF - Food Hydrocolloids

IS - 1

ER -