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Thermal and viscoelastic properties of kappa/iota-hybrid carrageenan gels obtained from the Portuguese seaweed Mastocarpus stellatus.
J Agric Food Chem. 2006 Oct 04; 54(20):7870-8.JA

Abstract

The potential use of the underexploited Portuguese seaweed Mastocarpus stellatus as a source of natural thickening and gelling agents for food applications has been investigated. The alkaline pretreatment duration and extraction parameters (pH, temperature, and extraction duration) of seaweeds have been systematically varied in order to produce kappa/iota-hybrid carrageenans exhibiting a wide range of chemical properties. The mechanical spectra and the setting and melting temperatures of gels obtained by cooling 1.5 wt % extracted biopolymers solutions in 0.05 mol/dm3 KCl were measured by means of small amplitude oscillatory shear experiments. Gels showing elastic storage moduli ranging from 250 to 2750 Pa with no water syneresis could be obtained, and the relationships between the thermal properties and elasticity of the gels were evidenced. Gels mechanical properties are shown to correlate well with polysaccharides chemical parameters such as the degree of sulfate groups, the molecular weight distribution, and the relative content in iota-carrageenan monomers as determined by FTIR spectroscopy.

Authors+Show Affiliations

REQUIMTE-CEQUP, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal. hilliou@fe.up.ptNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17002464

Citation

Hilliou, L, et al. "Thermal and Viscoelastic Properties of Kappa/iota-hybrid Carrageenan Gels Obtained From the Portuguese Seaweed Mastocarpus Stellatus." Journal of Agricultural and Food Chemistry, vol. 54, no. 20, 2006, pp. 7870-8.
Hilliou L, Larontonda FD, Sereno AM, et al. Thermal and viscoelastic properties of kappa/iota-hybrid carrageenan gels obtained from the Portuguese seaweed Mastocarpus stellatus. J Agric Food Chem. 2006;54(20):7870-8.
Hilliou, L., Larontonda, F. D., Sereno, A. M., & Gonçalves, M. P. (2006). Thermal and viscoelastic properties of kappa/iota-hybrid carrageenan gels obtained from the Portuguese seaweed Mastocarpus stellatus. Journal of Agricultural and Food Chemistry, 54(20), 7870-8.
Hilliou L, et al. Thermal and Viscoelastic Properties of Kappa/iota-hybrid Carrageenan Gels Obtained From the Portuguese Seaweed Mastocarpus Stellatus. J Agric Food Chem. 2006 Oct 4;54(20):7870-8. PubMed PMID: 17002464.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Thermal and viscoelastic properties of kappa/iota-hybrid carrageenan gels obtained from the Portuguese seaweed Mastocarpus stellatus. AU - Hilliou,L, AU - Larontonda,F D S, AU - Sereno,A M, AU - Gonçalves,M P, PY - 2006/9/28/pubmed PY - 2006/12/9/medline PY - 2006/9/28/entrez SP - 7870 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 20 N2 - The potential use of the underexploited Portuguese seaweed Mastocarpus stellatus as a source of natural thickening and gelling agents for food applications has been investigated. The alkaline pretreatment duration and extraction parameters (pH, temperature, and extraction duration) of seaweeds have been systematically varied in order to produce kappa/iota-hybrid carrageenans exhibiting a wide range of chemical properties. The mechanical spectra and the setting and melting temperatures of gels obtained by cooling 1.5 wt % extracted biopolymers solutions in 0.05 mol/dm3 KCl were measured by means of small amplitude oscillatory shear experiments. Gels showing elastic storage moduli ranging from 250 to 2750 Pa with no water syneresis could be obtained, and the relationships between the thermal properties and elasticity of the gels were evidenced. Gels mechanical properties are shown to correlate well with polysaccharides chemical parameters such as the degree of sulfate groups, the molecular weight distribution, and the relative content in iota-carrageenan monomers as determined by FTIR spectroscopy. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17002464/Thermal_and_viscoelastic_properties_of_kappa/iota_hybrid_carrageenan_gels_obtained_from_the_Portuguese_seaweed_Mastocarpus_stellatus_ L2 - https://doi.org/10.1021/jf0612934 DB - PRIME DP - Unbound Medicine ER -