Structure and functional performance of gigartinacean kappa–iota hybrid carrageenan and solieriacean kappa–iota carrageenan blends

Villanueva, Ronald D.; Mendoza, Wilson G.; Rodrigueza, M.R.C.; Romero, Jumelita B.; Montaño, Marco Nemesio E.

doi:10.1016/s0268-005x(03)00084-5

Cited by 57 publications

(18 citation statements)

References 28 publications

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“…8). These trends in mechanical properties of bicomponent fibers were quite similar to those of blend gels (Villanueva, Mendoza, Rodrigueza, Romero, & Montaño, 2004). The gel strength was gradually weakened with addition of i-carrageenan, while the deformation showed a slight increase followed by a reduction for high potassium content.…”

Section: Resultssupporting

confidence: 66%

Fabrication of κ-carrageenan fibers by wet spinning: Addition of ι-carrageenan

Kong

Ziegler

2013

Food Hydrocolloids

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Section: Resultssupporting

confidence: 66%

Fabrication of κ-carrageenan fibers by wet spinning: Addition of ι-carrageenan

Kong

Ziegler

2013

Food Hydrocolloids

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“…Although gel break force or penetration tests of either water or milk gels are generally applied to study the functional properties of these j/i-hybrids, 8,10,12 we preferred to use small deformation oscillatory rheology to measure the storage modulus (G 0 ) and loss modulus (G 00 ) of the j/i-hybrids as a function of temperature. Moreover, small deformation rheology offers the advantage of relatively small sample volumes compared to gel break force measurements and penetration tests.…”

Section: Discussionmentioning

confidence: 99%

“…1,10,11 From an industrial point of view, the j/i-hybrids are of increasing importance for their specific functionalities in dairy applications. 8,11,12 The term kappa-2 carrageenan has been arbitrarily given to j/i-hybrid carrageenans with a j-content from 80 to 45 mol-% j-repeating units. 10,12 Within this study the term j/i-hybrid carrageenan is preferred as the samples range from homopolymeric j-carrageenan to homopolymeric i-carrageenan.…”

Section: Introductionmentioning

confidence: 99%

“…8,11,12 The term kappa-2 carrageenan has been arbitrarily given to j/i-hybrid carrageenans with a j-content from 80 to 45 mol-% j-repeating units. 10,12 Within this study the term j/i-hybrid carrageenan is preferred as the samples range from homopolymeric j-carrageenan to homopolymeric i-carrageenan. The different algal sources producing these j/ihybrids are generally summarised in a so-called Stancioff diagram 10,13 (see also Fig.…”

Section: Introductionmentioning

confidence: 99%

“…The list of studied species includes C. crispus, Gigartina alveata, G. clavifera, G. decipiens, G. pistillata, G. skottsbergii, Gymnogongrus torulosus, S. crispata, S. atropurpurea and several commercial and underutilised species collected from the occidental Portuguese coast. 8,[10][11][12][16][17][18][19][20][21][22][23][24] Although the functional properties in dairy applications have been studied for j/i-hybrids extracted from specific species, no systematic analysis of the j/i-hybrids has been reported. Most of the studies mentioned above started from a certain seaweed species and studied the functional properties of the carrageenans extracted.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The structure of κ/ι-hybrid carrageenans II. Coil–helix transition as a function of chain composition

Velde

Antipova

Rollema

et al. 2005

Carbohydrate Research

102

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This paper describes the effect of the kappa/iota-ratio on the physical properties of kappa/iota-hybrid carrageenans (synonyms: kappa-2, kappa-2, weak kappa, weak gelling kappa). To this end, a series of kappa/iota-hybrid carrageenans ranging from almost homopolymeric kappa-carrageenan (98 mol-% kappa-units) to almost homopolymeric-carrageenan (99 mol-% iota-units) have been extracted from selected species of marine red algae (Rhodophyta). The kappa/iota-ratio of these kappa/iota-hybrids was determined by NMR spectroscopy. Their rheological properties were determined by small deformation oscillatory rheology. The gel strength (storage modulus, G') of the kappa/iota-hybrids decreases with decreasing kappa-content. On the other hand, the gelation temperature of the kappa-rich kappa/iota-hybrids is independent of their composition. This allows one to control the gel strength independent of the gelation or melting temperature. The conformational order-disorder transition of the kappa/iota-hybrids was studied using optical rotation and high-sensitivity differential scanning calorimetry. High-sensitivity DSC showed that the total transition enthalpy of the kappa/iota-hybrids goes through a minimum at 60 mol-% kappa-units, whereas for the mixture of kappa- and iota-carrageenan, the total transition enthalpy is a linear function of the composition. With respect to the ordering capability, the kappa/iota-hybrid carrageenans seem to behave as random block copolymers with length sequence distributions truncated from the side of the small lengths. Intrinsic thermodynamic properties (e.g., transition temperature and enthalpy) of kappa- and iota-sequences in these copolymers are close to those of their parent homopolymers. The critical sequence length for kappa-sequences is 2-fold of that for iota-sequences.

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A comprehensive study on the size exclusion chromatography of kappa‐carrageenan for the identification of after‐peaks

Şen

Yolaçan

Güven

2012

J of Applied Polymer Sci

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Aqueous size exclusion chromatography (SEC) of polysaccharides in general and carrageenans in particular is complicated by a number of factors. The chromatograms of carrageenans which are sulfated anionic natural polymers contain a number of afterpeaks depending on the occlusion, adsorption, or association of various ionic species either naturally present or evolved during their processing. A systematic SEC analysis of after-peaks appearing in the chromatograms was made to identify the species responsible for their formation. The five after-peaks constantly appearing in the aqueous (0.1M NaNO 3 ) SEC of kappa-carrageenan are attributed to sulfate, chloride, and nitrate anions whereas the first three and the fourth are due to divalent cations, mostly, and the fifth appears to result from the unknown impurities.

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Structure and functional performance of gigartinacean kappa–iota hybrid carrageenan and solieriacean kappa–iota carrageenan blends

Cited by 57 publications

References 28 publications

Fabrication of κ-carrageenan fibers by wet spinning: Addition of ι-carrageenan

Fabrication of κ-carrageenan fibers by wet spinning: Addition of ι-carrageenan

The structure of κ/ι-hybrid carrageenans II. Coil–helix transition as a function of chain composition

A comprehensive study on the size exclusion chromatography of kappa‐carrageenan for the identification of after‐peaks

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