Effects of extraction parameters on gel properties of carrageenan from <Emphasis Type="Italic">Kappaphycus alvarezii</Emphasis> (Rhodophyta) |
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| Authors: | Roike Iwan Montolalu Yuri Tashiro Shingo Matsukawa Hiroo Ogawa |
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| Institution: | (1) Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato Tokyo, 108-8477, Japan;(2) Faculty of Fisheries and Marine Science, Sam Ratulangi University, Jln. Kampus Unsrat Bahu, Manado, 95115, Indonesia |
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| 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. |
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| Keywords: | Gel properties Loss modulus Number average molecular weight Storage modulus Weight average molecular weight |
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