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Rheology of κ/ι-hybrid carrageenan from Mastocarpus stellatus: Critical parameters for the gel formation.
Int J Biol Macromol. 2016 May; 86:418-24.IJ

Abstract

The sol-gel diagrams of kappa/iota-hybrid carrageenan (KI) extracted from Mastocarpus stellatus powders with two different average particle sizes of the seaweed powders (117.0 μm and 77.5 μm) prior to the biopolymer extraction, are reported for the first time, together with rheological properties of obtained KI gels. Extraction yields for KI isolated from algae and average molecular weight of KI, determined by gel permeation chromatography, decreased with increasing the particle size of the powder. Rheological results indicated that tested samples exhibited stable and weak gel properties, except those prepared at 1.5% KI in 1.0 mol/L NaCl where stronger gels were found. Aqueous KI extracts with larger molecular weight led to stronger gels and also formed gels at lower biopolymer concentration in NaCl above 0.15 mol/L. All gels reached stability after 20 min of maturation. The data sets showed a strong temperature dependency. Gel setting temperatures significantly depended on the KI and NaCl content, whereas gel melting temperatures (68.0 ± 0.7 °C) were independent of both salt concentrations.

Authors+Show Affiliations

Department of Chemical Engineering, Universidade de Santiago de Compostela, Lope Gómez de Marzoa St, Santiago de Compostela E-15782, Spain. Electronic address: mariadolores.torres.perez@usc.es.Department of Chemical Engineering, Universidade de Santiago de Compostela, Lope Gómez de Marzoa St, Santiago de Compostela E-15782, Spain. Electronic address: francisco.chenlo@usc.es.Department of Chemical Engineering, Universidade de Santiago de Compostela, Lope Gómez de Marzoa St, Santiago de Compostela E-15782, Spain. Electronic address: ramon.moreira@usc.es.

Pub Type(s)

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

Language

eng

PubMed ID

26827757

Citation

Torres, M D., et al. "Rheology of Κ/ι-hybrid Carrageenan From Mastocarpus Stellatus: Critical Parameters for the Gel Formation." International Journal of Biological Macromolecules, vol. 86, 2016, pp. 418-24.
Torres MD, Chenlo F, Moreira R. Rheology of κ/ι-hybrid carrageenan from Mastocarpus stellatus: Critical parameters for the gel formation. Int J Biol Macromol. 2016;86:418-24.
Torres, M. D., Chenlo, F., & Moreira, R. (2016). Rheology of κ/ι-hybrid carrageenan from Mastocarpus stellatus: Critical parameters for the gel formation. International Journal of Biological Macromolecules, 86, 418-24. https://doi.org/10.1016/j.ijbiomac.2016.01.096
Torres MD, Chenlo F, Moreira R. Rheology of Κ/ι-hybrid Carrageenan From Mastocarpus Stellatus: Critical Parameters for the Gel Formation. Int J Biol Macromol. 2016;86:418-24. PubMed PMID: 26827757.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Rheology of κ/ι-hybrid carrageenan from Mastocarpus stellatus: Critical parameters for the gel formation. AU - Torres,M D, AU - Chenlo,F, AU - Moreira,R, Y1 - 2016/01/29/ PY - 2015/09/22/received PY - 2016/01/15/revised PY - 2016/01/25/accepted PY - 2016/2/2/entrez PY - 2016/2/2/pubmed PY - 2016/12/15/medline KW - Ionic strength KW - Particle size KW - Sol–gel transition SP - 418 EP - 24 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 86 N2 - The sol-gel diagrams of kappa/iota-hybrid carrageenan (KI) extracted from Mastocarpus stellatus powders with two different average particle sizes of the seaweed powders (117.0 μm and 77.5 μm) prior to the biopolymer extraction, are reported for the first time, together with rheological properties of obtained KI gels. Extraction yields for KI isolated from algae and average molecular weight of KI, determined by gel permeation chromatography, decreased with increasing the particle size of the powder. Rheological results indicated that tested samples exhibited stable and weak gel properties, except those prepared at 1.5% KI in 1.0 mol/L NaCl where stronger gels were found. Aqueous KI extracts with larger molecular weight led to stronger gels and also formed gels at lower biopolymer concentration in NaCl above 0.15 mol/L. All gels reached stability after 20 min of maturation. The data sets showed a strong temperature dependency. Gel setting temperatures significantly depended on the KI and NaCl content, whereas gel melting temperatures (68.0 ± 0.7 °C) were independent of both salt concentrations. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/26827757/Rheology_of_κ/ι_hybrid_carrageenan_from_Mastocarpus_stellatus:_Critical_parameters_for_the_gel_formation_ DB - PRIME DP - Unbound Medicine ER -
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