1H and 13C high resolution NMR spectroscopy of carrageenans: application in research and industry

Velde, Fred van de; Knutsen, Svein Halvor; Усов, А. И.; Rollema, Harry S.; Cerezo, Alberto S.

doi:10.1016/s0924-2244(02)00066-3

Cited by 379 publications

(218 citation statements)

References 61 publications

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“…The different types of carrageenan display an extensive diversity of rheological behavior ranging from a viscous, non-gelling thickener to thermo-reversible gels, which can be firm and brittle but also soft and elastic (Bixler et al, 2001). Nowadays, most carrageenan is extracted from Kappaphycus alvarezii, previously known as Eucheuma cottonii and the most important source of kappa-carrageenan and Eucheuma denticulatum, previously known as E. spinosum and the main species for the production of iota-carrageenan (Bixler et al, 2001;Van de Velde et al, 2002).…”

Section: Cold-set Binding Systemmentioning

confidence: 99%

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

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To provide the consumer with a highly palatable product at a reasonable cost is the main objective of any food industry. Particular to meat industry, utilization of less valuable carcasses and carcass cuts and carcass components (plates, flanks, shanks, etc.) is of prime interest in periods of economic pressure. One such relevantly new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings of carcasses. Although the economics and processing of restructuring meats appear favourable to producing a product that has the palatability attributes that are between an intact muscle steak and ground meat. This review of restructured meat products discuss the actual science and technology behind the restructuring of muscles, how muscle chunks are binding each together at protein molecules stage, factors influencing the meat pieces binding, type of restructuring methodologies, quality attributes of restructured meat products, problems of oxidation, use of natural antioxidants and recommends research needs for the future.

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Section: Cold-set Binding Systemmentioning

confidence: 99%

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

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“…1 H NMR spectroscopy is used for the quantitative analysis of the different repeating units of the hybrid carrageenans, extracted from the studied algae. 1 H NMR allows for the identification and quantification of different carrageenan types based on the intensity and the chemical shift of the resonances of the anomeric protons (van de Velde, Knutsen, Usov, Rollema, & Cerezo, 2002). The second objective of the study was to analyze the geographic distribution of Portuguese carrageenophytes and their phycocolloid ecology (life-cycle phases, dry weight and carrageenan content).…”

Section: Introductionmentioning

confidence: 99%

Portuguese carrageenophytes: Carrageenan composition and geographic distribution of eight species (Gigartinales, Rhodophyta)

Pereira

Velde

2011

Carbohydrate Polymers

102

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a b s t r a c tEight carrageenophytes from the Centre and North coast of Portugal, representing seven genera and three families of Gigartinales, were studied in 15 different coastal stations in a geographic study, from Baleal (Peniche), in the central zone, to Moledo, in the northern zone.In order to characterize the different carrageenan types, 1 H NMR spectroscopy was used to identify and quantify the different carrageenan fractions in the extracted phycocolloids (both water and alkali extractions). Thereby, detailed information concerning the properties and structure of these polysaccharides at molecular level was revealed.Based on the results of the analysis of the carrageenan types, the following conclusions were made: female gametophytes and non-fertile thalli of Chondrus crispus, Mastocarpus stellatus, Chondracanthus teedei var. lusitanicus, Gigartina pistillata, Chondracanthus acicularis and Gymnogongrus crenulatus, presented a varying degrees of kappa-iota hybrid carrageenan (co-polymers of kappa-iota carrageenan). The kappa/iota ratio ranged from 0 to 2.2. The carrageenans extracted from Ahnfeltiopsis devoniensis were mainly iota-carrageenan, but some geographic variations in the composition of carrageenans were found. Calliblepharis jubata contained carrageenans of iota-type in all reproductive stages. Lambda-family carrageenans were found in tetrasporophytes of C. cripus (lambda), M. stellatus (lambda), C. teedei var. lusitanicus (hybrid xi-theta), C. acicularis (hybrid xi-theta) and G. pistillata (hybrid xi-lambda).

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“…Menurut Van et al (2002) bilangan gelombang 1010-1080 cm -1 pada semua polisakarida menunjukkan adanya ikatan glikosidik. Pergeseran panjang gelombang pada bilangan gelombang tersebut memperlihatkan keberadaan ikatan glikosidik pada rantai polisakarida kappa karaginan hasil depolimerisasi berkurang.…”

Section: Perubahan Gugus Fungsional Kappa Karaginanunclassified

The Depolymerization of Kappa Carrageenan Using Peracetic Acid

2017

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Cara sitasi: Sandria N, Uju, Suptijah P. 2017. Depolimerisasi kappa karaginan dengan menggunakan peracetic acid. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(3): 524-535. AbstrakKappa karaginan merupakan senyawa polisakarida galaktosa yang mudah terhidrolisis dalam larutan yang bersifat asam dan stabil dalam suasana basa. Kappa karaginan banyak digunakan pada industri makanan, farmasi dan kosmetik sebagai bahan pengental, penstabil, dan pembentuk gel. Peracetic acid (PAA) dengan rumus empiris CH 3 COOOH merupakan jenis oksidator yang kuat sebagai agen selektif delignifikasi. Penelitian ini bertujuan untuk menentukan pengaruh penggunaan konsentrasi PAA terhadap perubahan karakteristik, kapa karaginan seperti rendemen, kelarutan total, viskositas, bobot molekul, mikrostruktur, dan gugus fungsi kappa karaginan. Kappa karaginan hasil depolimerisasi memiliki nilai rendemen 32,78-98,11%, kelarutan total 23,83-96,68%, viskositas 1,01-26,59 cP, dan bobot molekul 5,89-199,31 kDa. Semakin tinggi konsentrasi PAA yang digunakan, maka rendemen semakin sedikit, kelarutan semakin meningkat, viskositas semakin rendah, dan bobot molekul semakin kecil. Perlakuan depolimerisasi dengan menggunakan PAA 2% menyebabkan perubahan terhadap mikrostruktur dan gugus fungsi kappa karaginan yang dihasilkan. Kata kunci: depolimerisasi, kappa karaginan, peracetic acid The Depolymerization of Kappa Carrageenan Using Peracetic AcidAbstract Kappa carrageenan is a galactose polysaccharide which is easily hydrolyzed on acidic and stable on alkaline solution. Kappa carrageenan is widely used in food industries, pharmaceuticals and cosmetics as thickening, stabilizing, and gelling agents. Peracetic acid (PAA) with the empirical formula CH 3 COOOH is strong oxidizing agent as a selective agent of delignification. The aims of this study were to determine the effect of peracetic acid concentration on the characteristics of depolymerization kappa carrageenan such as, yield, total solubility, viscosity, molecular weight, microstructure, and its functional groups. The result of this research showed that kappa carrageenan depolymerization had yield 32.78-98.11%, total solubility 23.83-96.68%, viscosity 1.01-26.59 cP, and molecular weight 5.89-199.31 kDa, respectively. The higher of PAA concentration used, the less yield, the increased solubility, lower viscosity, and smaller molecular weights. Depolymerization treatment using 2% PAA caused changes to the microstructure and the function group kappa carrageenan depolymerization.

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1H and 13C high resolution NMR spectroscopy of carrageenans: application in research and industry

Cited by 379 publications

References 61 publications

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Portuguese carrageenophytes: Carrageenan composition and geographic distribution of eight species (Gigartinales, Rhodophyta)

The Depolymerization of Kappa Carrageenan Using Peracetic Acid

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