Structural characterization and antioxidant activities of κ-carrageenan oligosaccharides degraded by different methods

Sun, Yujiao; Yang, Bingying; Wu, Yanmin; Liu, Yang; Gu, Xiaohong; Zhang, Hong; Wang, Chengjian; Cao, Hongzhi; Huang, Linjuan; Wang, Zhongfu

doi:10.1016/j.foodchem.2015.01.105

Cited by 141 publications

(75 citation statements)

References 41 publications

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“…Besarnya kebutuhan kappa karaginan terus meningkat seiring perkembangan industri yang memanfaatkan kappa karaginan sebagai bahan baku dalam menghasilkan suatu produk. Selama ini kappa karaginan yang diproduksi secara komersial masih memiliki berat molekul yang besar dan kemampuan larutnya sangat kecil, sehingga membatasi aplikasinya lebih lanjut (Sun et al 2015).…”

Section: Menurut Data Kementerian Kelautan Danunclassified

Physico Chemical Characteristic of Kappa Carrageenan Degraded Using Hydrogen Peroxide

2017

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Cara sitasi: Siregar RF, Santoso J, Uju. 2016. Karakteristik fisiko kimia kappa karaginan hasil degradasi menggunakan hidrogen peroksida. Jurnal Pengolahan Hasil Perikanan Indonesia 19(3): 256-266. AbstrakKappa karaginan adalah polisakarida yang umum digunakan pada industri pangan, kosmetik, tekstil dan percetakan sebagai bahan pengental, penstabil dan pembentuk gel. Hidrogen peroksida (H 2 O 2 ) merupakan jenis oksidator yang kuat untuk degradasi polisakarida. Hidrogen peroksida memiliki beberapa keunggulan yaitu harganya yang murah, mudah untuk didapatkan dan ramah lingkungan. Metode degradasi menggunakan hidrogen peroksida adalah teknologi yang didasarkan pada pembentukan radikal hidroksil reaktif yang menyerang ikatan glikosidik dari polisakarida yang mengahsilkan penurunan bobot molekul polisakarida. Penelitian ini bertujuan menganalisis pengaruh konsentrasi hidrogen peroksida, suhu dan waktu degradasi terhadap bobot molekul kappa karaginan murni. Perubahan struktur pada degradasi kappa karaginan dikarakterisasi dengan viskometer, SEM dan FTIR. Konsentrasi hidrogen peroksida, suhu dan waktu degradasi secara signifikan menurunkan bobot molekul dan perubahan fungsi struktur kappa karaginan murni. Bobot molekul terendah kappa karaginan murni terdegradasi dihasilkan dari perlakuan konsentrasi hidrogen peroksida 3%, suhu 80°C dan waktu degradasi selama 4 jam.Kata kunci: degradasi, hidrogen peroksida, kappa karaginan Abstract Kappa carrageenan is polysaccharide that widely used in food, pharmaceutical, cosmetic, textile and printing industries as coagulate agent, stabilizer and gelling agent. Hydrogen peroxide (H 2 O 2 ) is strong oxidator to degrade polysaccharide. Hydrogen peroxide has some advantades such as cheap, easy to get and savety environment. Degradation method using hydrogen peroxide is a technology based on establishment radical hydoxile reactive that attack the glycosidic of polysaccharides as a result reducing in molecular weight of polysaccharide. The aims of this study were to analyze the effect of hydrogen peroxide concentration, temperature and degradation time to molecular weight of refined kappa carrageenan. Structural changes on kappa carrageenan degradation were characterized by viscometer, SEM and FTIR. Hydrogen peroxide concentration, temperature and degradation time were significantly reducing molecular weight and changes in the structural function of refined kappa carrageenan. The lowest molecular weight of refined kappa carrageenan degraded was obtained from the treatment 3% of hydrogen peroxide at temperature 80°C and degradation time for 4 hours.Keywords: degradation, hydrogen peroxide, kappa carrageenan Available online: journal.ipb.ac.id/index.php/jphpi DOI: 10.17844/jphpi.2016.19.3.256 PENDAHULUAN Rumput laut merupakan komoditas hasil perikanan yang dapat menjadi sumber devisa negara dan potensial untuk dikembangkan.Tingginya permintaan pasar akan komoditas rumput laut selama lima tahun terakhir menyebabkan terjadinya peningkatan yang signifikan terhadap produksi rumput laut.

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Section: Menurut Data Kementerian Kelautan Danunclassified

Physico Chemical Characteristic of Kappa Carrageenan Degraded Using Hydrogen Peroxide

2017

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“…The high-molecular-weight (HMW) κ-carrageenan has limited applications as it is insoluble in water and it forms a viscous solution. By changing HMW -carrageenan into low molecular weight (LMW), -carrageenan increases the bioavailability and its potential applications for biomedical applications [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

“…LMW carrageenans have been produced by thermal depolymerization [20], acid hydrolysis [6,16,[21][22][23][24][25] and enzymatic hydrolysis [12,13,15,26,27]. There were several different techniques, such as microwave-assisted depolymerization [28], sonication [29][30][31], irradiation [17,32], and oxidation using H2O2 [21,33].…”

Section: Introductionmentioning

confidence: 99%

“…There were several different techniques, such as microwave-assisted depolymerization [28], sonication [29][30][31], irradiation [17,32], and oxidation using H2O2 [21,33]. Acidic hydrolysis has been considered as a common and fast method to produce a series of carrageenan oligomers, but the use of chemicals causes a potential increase in the level of environmental pollution.…”

Section: Introductionmentioning

confidence: 99%

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Kinetics of Oxidative Depolymerization of κ-carrageenan by Ozone

Prasetyaningrum

Ratnawati

Jos

2017

Bull. Chem. React. Eng. Catal.

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Depolymerization kinetics of κ-carrageenan by ozone treatment has been studied at various pHs and times. The purified κ-carrageenan with the initial molecular weight of 271 kDa was dispersed in water to form (1 % w/v) solution. Ozone with 80±2 ppm concentration and constant flow rate of 3 L.min -1 was bubbled into the κ-carrageenan solution. The experiments were conducted at pH of 3, 7, and 10 at different times (5, 10, 15, and 20 minutes) of ozonation. The viscosity of the solution was measured using Ubbelohde capillary viscometer, which was then used to find the number-average molecular weight by Mark-Houwink equation. The number-average molecular weight data was treated using zero, first, and the second-order reaction kinetics model, to obtain the kinetics of κ-carrageenan depolymerization. The depolymerization is assumed to occur by random scission. The results show that the kinetics rate constant of κ-carrageenan depolymerization is higher at lower pHs. The second-order model is more suitable for describing the kinetics of depolymerization of κ-carrageenan by ozonation process. The rate constants for the second-order kinetics model are 5.45×10 -4 min -1 , 1.27×10 -4 min -1 , and 7.21×10 -5 min -1 for pH 3, 7, and 10, respectively. The actual values of reaction order under acid and alkali conditions are ranging from 1.88 to 1.90.

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“…Kebutuhan kappa karaginan terus meningkat seiring perkembangan industri yang memanfaatkan kappa karaginan sebagai bahan baku dalam menghasilkan suatu produk. Kappa karaginan selama ini diproduksi secara komersial masih memiliki berat molekul yang besar dan kemampuan larutnya yang sangat kecil, sehingga membatasi aplikasinya lebih lanjut (Sun et al 2015). Oleh sebab itu, diperlukan suatu metode untuk memecah ikatan polimer karaginan, sehingga akan diperoleh karaginan dengan ukuran molekul yang lebih kecil dan kemampuan larutnya yang lebih baik.…”

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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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Structural characterization and antioxidant activities of κ-carrageenan oligosaccharides degraded by different methods

Cited by 141 publications

References 41 publications

Physico Chemical Characteristic of Kappa Carrageenan Degraded Using Hydrogen Peroxide

Physico Chemical Characteristic of Kappa Carrageenan Degraded Using Hydrogen Peroxide

Kinetics of Oxidative Depolymerization of κ-carrageenan by Ozone

The Depolymerization of Kappa Carrageenan Using Peracetic Acid

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