Carrageenans or carrageenins are a family of linear sulfated polysaccharides that are extracted Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous. Para tal efecto se incorporaron seis mezclas distintas de hidrocoloides provenientes de la carragenina kappa, kappa y goma tara (individualmente. La Kappa-Oligo carragenina aumenta la síntesis de NADPH, ascorbato y el glutatión y las actividades TRR/TRX mejorando la fotosíntesis.
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Directory of Open Access Journals Sweden. Full Text Available The influence of certain organic and mineral salts of potassium and calcium for strength gel kappa-carrageenan. The influence of the mass concentration of individual calcium for strength gels with different content kappa-carrageenan. Grounded mass concentration of some calcium salts for use in the composition of the jelly for sweet and savory dishes based on kappa-carrageenan.
NMR study on the network structure of a mixed gel of kappa and iota carrageenans. 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.
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 results also suggested that longer carrageenan chains are preferentially involved in aggregation, thus resulting in a decrease in the average Mw of solute carrageenans. 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.
DPEO in a mixed solution of kappa-carrageenan and iota- carrageenan suggested two possibilities for the microscopic network structure: Published by Elsevier Ltd. The effects of sucrose on the mechanical properties of acid milk proteins- kappa-carrageenan gels. Full Text Available Mechanical properties have been widely correlated with textural characteristics to determine the interactions during the process formation of dairy gel. These interactions are strongly affected by process conditions and system composition.
In the present study, the rheological of acid-induced protein dairy gels with 2 and without 2 sucrose and subjected to small and large deformations were studied using an experimental design. The independent variables were the sodium caseinate, whey protein concentrate WPC, carrageenan and sucrose concentrations as well as stirring speed and heat treatment time and temperature.
Mechanical deformation tests were performed at 0. A heavy dependence of rupture stress on increasing crosshead speed and the formation of harder gels with the addition of sucrose were observed.
Moreover the elastic and viscous moduli, obtained by fitting the Maxwell model to stress relaxation data, increased with increasing addition of sucrose. These results can be explained by preferential hydration of the casein with sucrose, causing an induction of casein-polysaccharide and casein-casein interactions. Macromolecular complexes of lysozyme with kappa carrageenan. We present a structural study of the complexation and binding of lysozyme Lys with kappa carrageenan kCG by means of turbidity measurements, phase analysis, dynamic and electrophoretic light scattering, differential scanning microcalorimetry DSMCconfocal laser scanning CLSM microscopy.
Hybrid carrageenan is a special class of carrageenan with niche application in food industry.
La Kappa-Oligo carragenina aumenta la síntesis de NADPH, as by Carmen Báez on Prezi
This polysaccharide is extracted from specific species of seaweeds belonging to the Gigartinales order. 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. After introducing the general chemical structure defining hybrid carrageenanthe isolation of the polysaccharide will be discussed focusing on the interplay between seaweed species, extraction parameters, and the hybrid carrageenan chemistry.
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. Application of iota and kappa carrageenans to traditional several food using modified cassava flour. Carrageenan has been known well as csrragenina that forming viscous dispersions and gels when dispersed in water.
The carrageenan has not been widely applied to traditional foods. Therefore, the aim of this research was carraegnina determine the effect of kappa and iota carrageenans in traditional food models using modified cassava flour, sugar, and coconut milk.
The textural properties, i. On the other hand, the reserve result were found in the adhesiveness parameter. 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.
Radiolysis studies of kappa carrageenan for bio based materials development. Most applications from the radiation degradation of polysaccharides started with the use of the ”hit and miss” process where polysaccharides were irradiated at a certain dose range and finding out which dose is suitable for a specific function. Measurement of the radiation degradation yield G d at different conditions can give an approximation of the Mw at an absorbed dose.
This will allow the production of oligomers with a specified Mw. Multi-step carboxymethylation of kappa-Carrageenan.
kappa carrageenan gels: Topics by
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. Carboxymethylation of kappa-carrageenan was attempted for the first time to synthesize derivatives with various degree of substitution.
The cwrragenina obtained had average degree of substitutions from 1. Full Text Available 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 H2O2 is strong oxidator to degrade polysaccharide.
Hydrogen peroxide has some advantades such as cheap, easy to get and savety farragenina. 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. Hydrogen peroxide concentration, temperature and degradation time were significantly reducing molecular weight and changes in the structural function of refined kappa carrageenan.
Cationization of kappa – and iota- carrageenan –Characterization and properties of amphoteric polysaccharides. Commercial kappa – and iota carrageenans were cationized with 3-chlorohydroxypropyltrimethylammonium carargenina in aqueous sodium hydroxide solution. For kappa-carrageenan three derivatives with different degrees of substitution were obtained. Native and amphoteric kappa-carrageenans were characterized by NMR and infrared spectroscopy, scanning electron and atomic force microscopy; methanolysis products carrageninaa studied by electrospray ionization mass spectrometry.
Young moduli and the strain at break of films, differential scanning calorimetry, rheological and flocculation behavior were also evaluated; the native and the amphoteric derivatives showed different and interesting properties. Cationization of iota- carrageenan was more difficult, indicating carrageninw it was previously observed for agarose, that substitution starts preferentially on the 2-position of 3,6-anhydrogalactose residues; in iota- carrageenan this latter unit is sulfated.
Evaluation of stress-strain for characterization of the rheological behavior crragenina alginate and carrageenan gels. Uniaxial compression and stress-relaxation tests enabled satisfactory differentiation of the mechanical resistance of gels with different alginate and carrageenan concentrations.
Higher values for initial force at the beginning of the relaxation test were associated with higher calcium uptake by the gels. An increment of failure stress during the uniaxial compression tests for higher concentration of calcium in the gel structure was also observed.
The maximum amount of cation uptake was higher than the theoretical value for saturation of all the carboxylic groups available in alginate molecules due to structural rearrangements. Stress-relaxation tests indicated that the residual carragenjna of the gel increased with kappa-carrageenan concentration. The gel strength of KC hydrogel decreased with increasing irradiation dose.
The galactomannan from Prosopis juliflora PJ galactomannan was extracted from milled seeds in water at 50 deg C. Its structural and solution properties were characterised in comparison with a commercial sample of guar gum GG galactomannan. Expansion of the C-4 lines revealed differences in the fine structure of the two galactomannans.
Dynamic experiments carried out at the same concentrations showed similar viscoelastic behaviours for the two gums. Synthesis of superabsorbent hydrogel by radiation crosslinking of acrylic acid, semi-refined kappa-carrageenan and sugarcane bagasse blend.
Superabsorbent hydrogels have three-dimensional networks that enable it to exhibit great water absorption capacity leading to its promising applications. However, existing commercial hydrogels are mainly acrylic acid which causes environmental problems.
In this study, the incorporation of agricultural waste as filler and polysaccharide from natural sources as binder for the production of superabsorbent hydrogel was done to reduce the use of acrylic acid as well as its environmental impact while adding value to the incorporated materials.
A series of superabsorbent hydrogel with the blend of acrylic acid, semi-refined kappa carrageenan and sugarcane bagasse were synthesized by radiation crosslinking. The gel fraction and swelling capacity of the hydrogels were determined and studied.
In the results obtained from analyses, the characteristic peaks of acrylic acid and sugarcane bagasse were observed in the FTIR spectra and the three step peaks if synthesized hydrogel in its TGA implies an improvement in thermal stability of the product. The synthesized superabsorbent hydrogel blends had exhibited comparable gel fraction to that of the polyacrylic acid hydrogel, had great swelling capacity, and achieved equilibrium degree of swelling within hours.
Effect of process conditions on the gel viscosity and gel strength of semi-refined carrageenan SRC produced from seaweed Kappaphycus alvarezii. Full Text Available Kappaphycus alvarezii or commonly known Euchema cottonii is a carrafenina source of kappa-carrageenan and can be found cultivated in the coastal areas of Malaysia, Philippines and Indonesia.
Carrageenans have many applications and are utilized in human food and pet-food industry. Carrageenans are also utilized in non-food industry such as pharmaceuticals, cosmetics, printing and textile formulations. There are various works in producing SRC; however, there are limited efforts to develop the optimization of cooking process parameters. Hence, the present study features on the cooking carrageninw alkaline treatment where the parameters concentration of potassium hydroxide solution, cooking time and cooking temperature and the ranges are identified experimentally.
The effects of these parameters on carrageenan quality such as gel viscosity and gel strength were studied. Plant growth promoter effect of radiation degraded Kappa-carrageenan kappw mungbean Vigna radiate [L.
Wilczek and peanut Arachis Hypogaea L. Kappa Carrageenan are hydrophilic polymers that comprise the main structural polysaccharides of numerous species of seaweed Eucheuma.
Results on plants sprayed with PGP revealed improvement of the agronomic traits of mungbean and peanut plants. Plants indicated resistance against Tungro virus.
Carragdnina also showed improved stem strength, enhancing its lodging resistance. Analysis by carragenija permeation chromatography of these samples indicated Mw of 5. Positron annihilation lifetime studies of sol- gel transition of carrageenan gels.
Slight variations of free volume size and intensity against temperature were observed near K. The correlation of free-volume data with other physical properties vibrational spectra IR and Ramanconductivity, Kappw, elastic measurement, differential scanning calorimetry were investigated carragenija understand the mechanism of sol- gel transition of carrageenan.
In Vitro and Ex Vivo Evaluation. Full Text Available Vaginal formulations for the prevention of sexually transmitted infections are currently gaining importance in drug development. Polysaccharides, such as chitosan carrageenina carrageenanwhich have good binding capacity with mucosal tissues, are now included in vaginal delivery systems. Marine polymer-based vaginal mucoadhesive solid formulations have been developed for the controlled release of acyclovir, which may prevent the sexual transmission of the herpes simplex virus.
Drug release studies were carried out in two media: The bioadhesive capacity and permanence time of the bioadhesion, the prepared compacts, and compacted granules were determined ex vivo using bovine vaginal mucosa as substrate. Swelling processes were quantified to confirm the release data. Biocompatibility was evaluated through in vitro cellular toxicity assays, and the results showed that acyclovir and the rest of the materials had no cytotoxicity at the maximum concentration tested.
The mixture of hydroxyl-propyl-methyl-cellulose with chitosan- or kappa-carrageenan -originated mucoadhesive systems that presented a complete and sustained acrragenina of acyclovir for a period of 8—9 days in both media.