The derivatives obtained had average degree of substitutions from 1.20 to 1.92 as determined by potentiometric back-titration. A multistep carboxymethylation was performed under heterogeneous reaction conditions, in isopropyl alcohol/water slurry medium, with aqueous sodium hydroxide solution for activation, and monochloroacetic acid for etherification. Carboxymethylation of kappa-carrageenan was attempted for the first time to synthesize derivatives with various degree of substitution. Many polysaccharide derivatives have been prepared by carboxymethylation reactions in order to increase the range of potential applications of these natural polymers in the chemical, food, pharmaceutical and cosmetic industries. International Nuclear Information System (INIS)Īranilla, Charito Tranquilan Nagasawa, Naotsugu Bayquen, Aristea V. Multi-step carboxymethylation of kappa-Carrageenan As conclusion, kappa carrageenan scan be potentially used for producing traditional foods based on the hard-texture-oriented foods whereas iota carrageenan can be used for the traditional foods with better adhesiveness. On the other hand, the reserve result were found in the adhesiveness parameter. The study indicated that traditional food models added kappa carrageenan at 2% generated remarkably higher in the hardness, cohesiveness, and springiness than those added iota carrageenan. hardness, cohesiveness, springiness and adhesiveness have been measured using texture analyzer. Therefore, the aim of this research was to determine the effect of kappa and iota carrageenans in traditional food models using modified cassava flour, sugar, and coconut milk. The carrageenan has not been widely applied to traditional foods. R.Ĭarrageenan has been known well as hydrocolloids that forming viscous dispersions and gels when dispersed in water. Published by Elsevier Ltd.Īpplication of iota and kappa carrageenans to traditional several food using modified cassava flourĪl-Baarri, A. DPEO in a mixed solution of kappa-carrageenan and iota- carrageenan suggested two possibilities for the microscopic network structure: an interpenetrating network structure, or micro-phase separation. The results of diffusion measurements for poly(ethylene oxide) (PEO) suggested that kappa-carrageenan formed thick aggregates that decreased hindrance to PEO diffusion by decreasing the solute kappa-carrageenan concentration in the voids of the aggregated chains, and that iota- carrageenan formed fine aggregates that decreased the solute iota- carrageenan concentration less. The results also suggested that longer carrageenan chains are preferentially involved in aggregation, thus resulting in a decrease in the average Mw of solute carrageenans. Rheological and NMR measurements suggested an exponential formation of rigid aggregates of kappa-carrageenan and a gradual formation of fine aggregates of iota- carrageenan during two step increases of G'. The temperature dependencies of the (1)H T2 and diffusion coefficient (D) of a mixed solution of kappa-carrageenan and iota- carrageenan were measured by NMR. NMR study on the network structure of a mixed gel of kappa and iota carrageenans. Then, the rheological experiments used to determine the small and large deformation behavior of gels will be detailed before reviewing the relationships between gel properties and hybrid carrageenan chemistry. After introducing the general chemical structure defining hybrid carrageenan, the isolation of the polysaccharide will be discussed focusing on the interplay between seaweed species, extraction parameters, and the hybrid carrageenan chemistry. This chapter focuses on hybrid carrageenan showing the ability to form gels in water, which is known in the food industry as weak kappa or kappa-2 carrageenan. This polysaccharide is extracted from specific species of seaweeds belonging to the Gigartinales order. Hybrid carrageenan is a special class of carrageenan with niche application in food industry. Hybrid carrageenans: isolation, chemical structure, and gel properties. Grounded mass concentration of some calcium salts for use in the composition of the jelly for sweet and savory dishes based on kappa-carrageenan The influence of the mass concentration of individual calcium for strength gels with different content kappa-carrageenan. Петро ВаÑильович ГурÑькийįull Text Available The influence of certain organic and mineral salts of potassium and calcium for strength gel kappa-carrageenan. Study Of Calcium And Potassium Different Nature Strength Gel Kappa-Carrageenanĭirectory of Open Access Journals (Sweden)
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