Abstract
Carrageenan was isolated under different extraction conditions from Kappaphycus alvarezii collected in North Sulawesi, Indonesia. Its gel properties include very strong elasticity even at low concentrations. Molecular weight and rheological properties were obtained by gel permeation chromatography and dynamic viscoelasticity measurements in order to clarify the average molecular weight at various extraction temperatures (50, 70, 90°C) and times (1, 3, 5 h), as well as gel formation ability. The results showed that both the weight-average and the number-average molecular weight decreased with increasing extraction temperature. However, the gelation rate of the carrageenan was found to be constant at around 40°C, whereas the storage modulus, G′, and loss modulus, G″, of the gels differed from each other.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Bixler HJ (1996) Recent developments in manufacturing and marketing carrageenan. Hydrobiologia 326/327:35–57
Haug IJ, Draget KI, Smidsrod O (2004) Physical behaviour of fish gelatin κ-carrageenan mixtures. Carbohydr Polym 56:11–19
Karlsson A, Singh SK (1999) Acid hydrolysis of sulphayted polysaccharides. Desulphation and the effect on molecular mass. Carbohydr Polym 38:7–15
Lai VMF, Lii Cheng L, Wei LH, Ting JL (2000) Kinetic compensation effect in depolymerisation of food polysaccharides. Food Chem 68:319–325
Lapasin R, De Lorenzi L, Pricl S, Torriano G (1995)Flow properties of hydroxypropylguar gum and its long chain hydrophobicderivatives.Carbohydr Polym 28:195
MacArtain P, Jacquier JC, Dawson KA (2003) Physical characteristics of calcium κ-carrageenan networks. Carbohydr Polym 53:395–400
Michon C, Chapuis C, Langendorff V, Boulenguer P, Cuvelier G (2005) Structure evolution of carrageenan/milk gels: effect of shearing, carrageenan concentration and nu fraction on rheological behavior. Food Hydrocolloids 19:541–547
Nunes MC, Raymundo A, Sousa I (2006) Rheological behavior and microstructure of pea protein/κ-carrageenan/starch gels with different setting conditions. Food Hydrocoll 20:106–113
Rudolph B (2000) Seaweed product: red algae of economic significance. In: Martin RE, Carter EP, Davis LM, Flich GJ (eds) Marine and freshwater products handbook. Technomic, Lancaster, pp 515–529
Van de Velde F, Antipova AS, Rollema HS, Burova TV, Grinberg NV, Pereira L, Gilsenan PM, Tromp RH, Rudolph B, Grinberg VY (2005) The structure of κ/ι-hybrid carrageenas II. Coil-helix transition as a function of chain composition. Carbohydr Res 340:1113–1129
Zhang Q, Matsukawa S, Watanabe T (2004) Theoretical analysis of water 1H T 2 based on chemical exchange and polysaccharide mobility during gelation. Food Hydrocolloids 18:441–449
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2007 Springer Science + Business Media B.V.
About this chapter
Cite this chapter
Montolalu, R.I., Tashiro, Y., Matsukawa, S., Ogawa, H. (2007). Effects of extraction parameters on gel properties of carrageenan from Kappaphycus alvarezii (Rhodophyta). In: Borowitzka, M.A., Critchley, A.T., Kraan, S., Peters, A., Sjøtun, K., Notoya, M. (eds) Nineteenth International Seaweed Symposium. Developments in Applied Phycology, vol 2. Springer, Dordrecht. https://doi.org/10.1007/978-1-4020-9619-8_10
Download citation
DOI: https://doi.org/10.1007/978-1-4020-9619-8_10
Received:
Accepted:
Publisher Name: Springer, Dordrecht
Print ISBN: 978-1-4020-9618-1
Online ISBN: 978-1-4020-9619-8
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)