Structure and performance of commercial kappa-2 carrageenan extracts

Falshaw, Ruth; Bixler, Harris J.; Johndro, Kevin

doi:10.1016/s0268-005x(01)00066-2

Cited by 92 publications

(39 citation statements)

References 22 publications

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“…Further cooling process leads to aggregation of these junction points to build a three-dimensional gel structure. Falshaw et al (2001) reported that sulphate ester group at position-6 of a 4-linked a-D galactosyl unit which affects the overall properties of carrageenan by creating "kinks" in the polymer chain and the quantity have important effects on gelling properties. This gelling mechanism is a basic process for kappa and also iota carrageenan solutions.…”

Section: Water Gel Strength Valuementioning

confidence: 99%

PRODUCTION OF SEMI REFINE CARRAGEENAN (SRC) FROM FRESH Kappaphycus alvarezii USING MODIFIED TECHNIQUE WITH MINIMUM USE OF FUEL

Basmal

Ikasari

2014

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Semi refine carrageenan (SRC) is generally produced by cooking dried Kappaphycus alvarezii into hot alkali solution at temperature of 80ºC for 2 hours. However, the temperature fluctuation during the production process affects to the increase of production cost and the reduction of the yield as well as the decrease of SRC quality. The improvement of this process can be achieved by soaking immediately fresh K. alvarezii into cold alkali solution, called cold alkali technique. In order to obtain its optimum condition, modification of SRC production process using cold alkali technique had been conducted. Fresh K. alvarezii was soaked in 8% KOH at room temperature for 10, 20, 30, 40, and 50 days. The alkalinized K. alvarezii was then washed with fresh water until pH reached to 7 -8, chopped to the size of 3 -5 mm and then dried under sun light. The SRC being produced was then evaluated for its quality. The result showed that the quality of SRC from fresh seaweed K. alvarezii was affected by soaking time. The highest quality of SRC was obtained by soaking K. alvarezii with 8% KOH solution for 50 days. This was indicated by the ester sulphate content of 6.74 %, water gel strength of 746 g/cm 2 , and moisture content of 11.73 %.Keywords: Cold alkali processing, Kappaphycus alvarezii, KOH solution, ester sulphate, modified technique ABSTRAK Umumnya Semi Refined Carrageenan (SRC) diperoleh dengan cara memasak Kappaphycus alvarezii yang sudah dikeringkan ke dalam larutan alkali panas pada suhu 80 o C selama 2 jam. Adanya fluktuasi suhu selama proses berlangsung berakibat pada peningkatan biaya produksi dan penurunan rendemen serta mutu produk SRC. Perbaikan proses dapat dilakukan dengan sesegera mungkin merendam K. alvarezii yang baru dipanen ke dalam larutan alkali dingin, yang dikenal dengan teknik alkali dingin. Untuk mengetahui kondisi optimumnya, maka modifikasi proses produksi menggunakan teknik alkali dingin ini telah dilakukan. Rumput laut K. alvarezii segar direndam dalam 8% larutan KOH selama 10, 20, 30, 40, dan 50 hari pada suhu ruang. Kappaphycus alvarezii yang telah mendapatkan perlakuan alkali tersebut kemudian dicuci dengan air tawar hingga kisaran nilai pH 7 -8, dipotong-potong hingga berukuran 3 -5 mm dan dikeringkan menggunakan sinar matahari. SRC yang didapatkan kemudian dievaluasi kualitasnya. Hasil penelitian menunj ukkan bahwa kualitas SRC dipengaruhi oleh waktu perendaman. Hasil terbaik diperoleh dari perlakuan perendaman K. alvarezii dalam 80% larutan KOH selama 50 hari. Hal ini ditunjukkan oleh kandungan ester sulfat SRC yang mencapai 6,74%, kekuatan gel tanpa penambahan KCl 746 g/cm 2 , dan kadar air 11,73%.

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Section: Water Gel Strength Valuementioning

confidence: 99%

PRODUCTION OF SEMI REFINE CARRAGEENAN (SRC) FROM FRESH Kappaphycus alvarezii USING MODIFIED TECHNIQUE WITH MINIMUM USE OF FUEL

Basmal

Ikasari

2014

Squalen Bull. Marine Fisheries Postharvest Biotech.

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“…The material is normally used as a stabilizer and thickener for dairy, food and pharmaceutical products (MCPI Corporation 2009;Voragen 2002; Thommes et al 2007). Several techniques can be used to produce carrageenan which involves extraction by alkali (NaOH or KOH), filtration, precipitation and drying (Hilliou 2006;Usov 2011;Falshaw et al 2001). Drying plays an important role in this aspect as this would influence the quality of the dried product after processing (Thommes et al 2007;Djaeni et al 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, wet carrageen is sticky and has high water affinity that makes it easy to agglomerate. Studies showed that carrageenan drying at elevated temperature shortened drying time but resulted in poor product quality (Thommes et al 2007;Falshaw et al 2001;Djaeni et al 2012). Tari and Pekcan (2008) reported that the drying time of carrageenan was about 5 h at 50°C with shrinkage value ranging from 70 % to 80 % of their initial volume.…”

Section: Introductionmentioning

confidence: 99%

Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects

et al. 2013

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Drying is a significant step in the production of carrageenan. However, current drying process still deals with too long drying time and carrageenan quality degradation. The foam mat drying is an option to speed up drying process as well as retaining carrageenan quality. In this case, the carrageenan was mixed with egg white (albumin) as foaming agent and methyl cellulose for foam stabilizer. The foam will break the carrageenan gels and creates the porous structure resulting higher surface area for water transfer. This research studied the effect of egg white and methyl cellulose on carrageenan drying at various air temperature, and thickness. As a response, the water content versus time was observed and the drying rate was estimated. Meanwhile, the carrageenan texture was verified by X-RD (X-Ray Diffraction) and TEM (Transmission Electron Microscopy). Results showed that the presence of egg white stablized by methyl cellulose can speed up drying rate as well as retaining the crystalline structure of carrageenan. The higher albumin content, the faster drying rate. However, the addition of albumin and methyl cellulose restricted not more than 30 % in the mixture for keeping carrageenan quality and purity. By adding egg white 20 % and methyl cellulose 10 %, the water diffusion and drying rate can be two fold compared with carrageenan drying without foam. The improvement can be higher at the higher temperature and thinner carrageenan sheets.

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“…Potassium ions counter sulphate charges without sterically hindering close approach and double-helix formation (Fig. 2) [24][25][26][27][28][29][30]. Pullulan is an extracellular glucan elaborated by a fungus of the genus Aureobasidium, commonly called black yeast.…”

Section: Novel Biopolymer Membrane Materials (κ-Carrageenan and Pullulan)mentioning

confidence: 99%

Novel Biopolymer Composite Membrane Involved with Selective Mass Transfer and Excellent Water Permeability

Wu¹,

Imai²

2012

Advancing Desalination

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Structure and performance of commercial kappa-2 carrageenan extracts

Cited by 92 publications

References 22 publications

PRODUCTION OF SEMI REFINE CARRAGEENAN (SRC) FROM FRESH Kappaphycus alvarezii USING MODIFIED TECHNIQUE WITH MINIMUM USE OF FUEL

PRODUCTION OF SEMI REFINE CARRAGEENAN (SRC) FROM FRESH Kappaphycus alvarezii USING MODIFIED TECHNIQUE WITH MINIMUM USE OF FUEL

Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects

Novel Biopolymer Composite Membrane Involved with Selective Mass Transfer and Excellent Water Permeability

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