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Hybrid carrageenans: isolation, chemical structure, and gel properties.
Adv Food Nutr Res. 2014; 72:17-43.AF

Abstract

Hybrid carrageenan is a special class of carrageenan with niche application in food industry. This polysaccharide is extracted from specific species of seaweeds belonging to the Gigartinales order. This chapter focuses on hybrid carrageenan showing the ability to form gels in water, which is known in the food industry as weak kappa or kappa-2 carrageenan. After introducing the general chemical structure defining hybrid carrageenan, the isolation of the polysaccharide will be discussed focusing on the interplay between seaweed species, extraction parameters, and the hybrid carrageenan chemistry. Then, the rheological experiments used to determine the small and large deformation behavior of gels will be detailed before reviewing the relationships between gel properties and hybrid carrageenan chemistry.

Authors+Show Affiliations

Institute for Polymers and Composites/I3N, University of Minho, Guimarães, Portugal. Electronic address: loic@dep.uminho.pt.

Pub Type(s)

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

Language

eng

PubMed ID

25081075

Citation

Hilliou, Loic. "Hybrid Carrageenans: Isolation, Chemical Structure, and Gel Properties." Advances in Food and Nutrition Research, vol. 72, 2014, pp. 17-43.
Hilliou L. Hybrid carrageenans: isolation, chemical structure, and gel properties. Adv Food Nutr Res. 2014;72:17-43.
Hilliou, L. (2014). Hybrid carrageenans: isolation, chemical structure, and gel properties. Advances in Food and Nutrition Research, 72, 17-43. https://doi.org/10.1016/B978-0-12-800269-8.00002-6
Hilliou L. Hybrid Carrageenans: Isolation, Chemical Structure, and Gel Properties. Adv Food Nutr Res. 2014;72:17-43. PubMed PMID: 25081075.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Hybrid carrageenans: isolation, chemical structure, and gel properties. A1 - Hilliou,Loic, PY - 2014/8/2/entrez PY - 2014/8/2/pubmed PY - 2014/12/15/medline KW - Carrageenan mixture KW - Gel KW - Hybrid carrageenan KW - Solution KW - Strain at break SP - 17 EP - 43 JF - Advances in food and nutrition research JO - Adv Food Nutr Res VL - 72 N2 - Hybrid carrageenan is a special class of carrageenan with niche application in food industry. This polysaccharide is extracted from specific species of seaweeds belonging to the Gigartinales order. This chapter focuses on hybrid carrageenan showing the ability to form gels in water, which is known in the food industry as weak kappa or kappa-2 carrageenan. After introducing the general chemical structure defining hybrid carrageenan, the isolation of the polysaccharide will be discussed focusing on the interplay between seaweed species, extraction parameters, and the hybrid carrageenan chemistry. Then, the rheological experiments used to determine the small and large deformation behavior of gels will be detailed before reviewing the relationships between gel properties and hybrid carrageenan chemistry. SN - 1043-4526 UR - https://www.unboundmedicine.com/medline/citation/25081075/Hybrid_carrageenans:_isolation_chemical_structure_and_gel_properties_ DB - PRIME DP - Unbound Medicine ER -