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- 저자 : Marıa Esther Macıas-Rodrıguez (검색결과 1 건)
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Angelina Martın-del-Campo,Jose Antonio Fermın-Jimenez,Vıctor Vladimir Fernandez-Escamilla,Zazil Yadel Escalante-Garcıa,Marıa Esther Macıas-Rodrıguez,Yokiushirdhilgilmara Estrada-Giron 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.7
Red seaweed Chondracanthus canaliculatus, anunderexploited algae species, was used as a potentialsource for the obtaining of carrageenan. Seaweed wastreated under alkaline conditions using ultrasound alone orcombined with conventional procedures, to improve theyield extraction. Color, syneresis behavior, water retentioncapacity, and functional groups of the gelling and nongellingfractions of carrageenan were determined; theseproperties were compared with those of commercial carrageenansnamed A and B. Ultrasound alone or with heatsignificantly (p\0.05) increased the yield extraction up to41–45% and influenced color parameters, in comparisonwith conventional treatments. Functional groups kappa andiota, and alginates, were confirmed in both carrageenanfractions. Syneresis behavior was well fitted to a thirddegreepolynomial equation within days 1 to 6, after which,it reached a plateau. While, the use of ultrasound at roomtemperature gave carrageenan properties more similar tothose of the commercial carrageenan type A.
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