Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux
This work reports a chemical and rheological study of the carrageenans from Hypnea musciformis, a red seaweed commercially known for its production of κ-carrageenan. The polysaccharides were extracted with water both at room temperature and at 90 °C: the yield of the latter was about six times large...
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| Formato: | INPR |
| Lenguaje: | English |
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_01448617_v_n_p_Cosenza |
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todo:paper_01448617_v_n_p_Cosenza2023-10-03T14:59:52Z Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux Cosenza, V.A. Navarro, D.A. Fissore, E.N. Rojas, A.M. Stortz, C.A. κ-Carrageenan Carrageenans Dynamic oscillatory Rheology This work reports a chemical and rheological study of the carrageenans from Hypnea musciformis, a red seaweed commercially known for its production of κ-carrageenan. The polysaccharides were extracted with water both at room temperature and at 90 °C: the yield of the latter was about six times larger than the former. Fractionation with KCl yielded a large proportion (50-67%) of a precipitate with 0.125 M of this salt for both extracts, with characteristics of a nearly pure κ-carrageenan, as determined by methylation analysis and NMR spectroscopy. Smaller amounts of fractions precipitating at higher concentrations showed a basic κ-carrageenan structure, but included some ι-carrageenan diads. The KCl-soluble polysaccharides showed a larger complexity, containing d- and l-galactans or d/l-hybrids. Some differences in the rheological properties of these carrageenans have been found. Although all KCl-precipitating polysaccharides form true gels at 10 °C in presence of KCl, those extracted with hot water form stronger gels than those extracted at room temperature. Both purified κ-carrageenans show lower gelling and melting temperature than the whole polysaccharides from which they were originated. © 2013 Elsevier Ltd. All rights reserved. Fil:Navarro, D.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Fissore, E.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Rojas, A.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Stortz, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. INPR English info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_01448617_v_n_p_Cosenza |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| language |
English |
| orig_language_str_mv |
English |
| topic |
κ-Carrageenan Carrageenans Dynamic oscillatory Rheology |
| spellingShingle |
κ-Carrageenan Carrageenans Dynamic oscillatory Rheology Cosenza, V.A. Navarro, D.A. Fissore, E.N. Rojas, A.M. Stortz, C.A. Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux |
| topic_facet |
κ-Carrageenan Carrageenans Dynamic oscillatory Rheology |
| description |
This work reports a chemical and rheological study of the carrageenans from Hypnea musciformis, a red seaweed commercially known for its production of κ-carrageenan. The polysaccharides were extracted with water both at room temperature and at 90 °C: the yield of the latter was about six times larger than the former. Fractionation with KCl yielded a large proportion (50-67%) of a precipitate with 0.125 M of this salt for both extracts, with characteristics of a nearly pure κ-carrageenan, as determined by methylation analysis and NMR spectroscopy. Smaller amounts of fractions precipitating at higher concentrations showed a basic κ-carrageenan structure, but included some ι-carrageenan diads. The KCl-soluble polysaccharides showed a larger complexity, containing d- and l-galactans or d/l-hybrids. Some differences in the rheological properties of these carrageenans have been found. Although all KCl-precipitating polysaccharides form true gels at 10 °C in presence of KCl, those extracted with hot water form stronger gels than those extracted at room temperature. Both purified κ-carrageenans show lower gelling and melting temperature than the whole polysaccharides from which they were originated. © 2013 Elsevier Ltd. All rights reserved. |
| format |
INPR |
| author |
Cosenza, V.A. Navarro, D.A. Fissore, E.N. Rojas, A.M. Stortz, C.A. |
| author_facet |
Cosenza, V.A. Navarro, D.A. Fissore, E.N. Rojas, A.M. Stortz, C.A. |
| author_sort |
Cosenza, V.A. |
| title |
Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux |
| title_short |
Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux |
| title_full |
Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux |
| title_fullStr |
Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux |
| title_full_unstemmed |
Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux |
| title_sort |
chemical and rheological characterization of the carrageenans from hypnea musciformis (wulfen) lamoroux |
| url |
http://hdl.handle.net/20.500.12110/paper_01448617_v_n_p_Cosenza |
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