Effect of molecular weight and chemical structure on thermal and rheological properties of gelling κ/ι-hybrid carrageenan solutions

Carbohydrate Polymers

Volumn 85, Issue 2, 2011, Pages 429-438

  Souza, Hiléia K S ^a   Hilliou, Loic ^a,b   Bastos, Margarida ^a   Gonalves, Maria Pilar ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF MINHO   (Portugal)

Author keywords

Hybrid carrageenan; DSC; Ionic strength; Rheology

Indexed keywords

A-THERMAL; CARRAGEENANS; CHEMICAL STRUCTURE; CONFORMATIONAL TRANSITIONS; DISACCHARIDE UNITS; DSC; GELLING PROCESS; HIGHER TEMPERATURES; MOLECULAR MASS DISTRIBUTIONS; RHEOLOGICAL PROPERTY; RHEOLOGICAL TEST; SOLUTION VISCOSITY; THERMAL PROCESS; THERMAL PROPERTIES;

DIFFERENTIAL SCANNING CALORIMETRY; ELASTICITY; GELATION; GELS; MOLECULAR MASS; RHEOLOGY; SODIUM CHLORIDE; STRUCTURE (COMPOSITION); THERMODYNAMIC PROPERTIES; VISCOSITY;

IONIC STRENGTH;

MASTOCARPUS STELLATUS;

EID: 79954884875     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2011.03.006     Document Type: Article

References (36)

1. A.E. Beezer Biological microcalorimetry 1980 Academic Press London
2. H.J. Bixler Recent developments in manufacturing and marketing carrageenan Hydrobiologia 326/327 1996 35 57 (Pubitemid 26350652)
3. H.J. Bixler, K. Johndro, and R. Falshaw Kappa-2 carrageenan: Structure and performance of commercial extracts. II. Performance in two simulated dairy applications Food Hydrocolloid 15 2001 619 630 (Pubitemid 33086092)
4. H. Chanvrier, S. Durand, C. Garnier, G. Sworn, S. Bourriot, and J.L. Doublier Gelation behaviour and rheological properties of κ/ι hybrid carrageenans P.A. Williams, G.O. Phillips, The royal society of chemistry 2004 Gums and Stabilisers for the Food Industry Cambridge 139 145
5. T. Chopin, B.F. Kerin, and R. Mazerolle Phycocolloid chemistry as a taxonomic indicator of phylogeny in the Gigartinales, Rhodophyceae: A review and current developments using Fourier transform infrared diffuse reflectance spectroscopy Phycological Research 47 1999 167 188 (Pubitemid 29456422)
6. B. Denef, A. Gamini, F. Delben, S. Paoletti, H. Reynaers, and K. Vanneste Thermodynamics of conformational transition and chain association of ι-carrageenan in aqueous solution: Calorimetric and chirooptical data Biopolymers 45 1998 105 117
7. T. Funami, M. Hiroe, S. Noda, I. Asai, S. Ikeda, and K. Nishinari Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations Food Hydrocolloids 21 2007 617 629 (Pubitemid 46097184)
8. V.Y. Grinberg, N.V. Grinberg, A.I. Usov, N.P. Shusharina, A.R. Khokhlov, and K.G. Kruif Thermodynamics of conformational ordering of ι-carrageenan in KCl solutions using high-sensitivity differential scanning calorimetry Biomacromolecules 2 2001 864 873 (Pubitemid 32894644)
9. J.M. Guenet Structure versus rheological properties in fibrillar thermoreversible gels from polymers and biopolymers Journal of Rheology 44 2000 947 960
10. M. Guibet, P. Boulenguer, J. Mazoyer, N. Kervarec, A. Antonopoulos, and M. Lafosse Composition and distribution of carrabiose moieties in hybrid κ/ι-carrageenans using carrageenases Biomacromolecules 9 2008 408 415 (Pubitemid 351201627)
11. A.-M. Hermansson Rheological and microstructural evidence for transient states during gelation of kappa-carrageenan in the presence of potassium Carbohydrate Polymers 10 1989 163 181
12. L. Hilliou, and M.P. Gonalves Gelling properties of a κ/ι hybrid carrageenan: Effect of concentration and steady shear International Journal of Food Science and Technology 42 2007 678 685 (Pubitemid 46828340)
13. L. Hilliou, M.P. Gonalves, and M. Wilhelm Interplay between microstructure and mechanical properties in carrageenan gels in NaCl salt and in gelatin gels P. Fischer, M. Pollard, E.J. Windhab, Proceedings of the 5th international symposium on food rheology and structure 2009 Laboratory of Food Process Engineering 978-3-905609-43-1 306 309
14. L. Hilliou, F.D.S. Larotonda, P. Abreu, A.M. Ramos, A.M. Sereno, and M.P. Gonalves Effect of extraction parameters on the chemical structure and gel properties of κ/ι-hybrid carrageenans obtained from Mastocarpus stellatus Biomolecular Engineering 23 2006 201 208 (Pubitemid 44142334)
15. L. Hilliou, F.D.S. Larotonda, A.M. Sereno, and M.P. Gonalves Thermal and viscoelastic properties of κ/ι-hybrid carrageenan gels obtained from the Portuguese seaweed Mastocarpus stellatus Journal of Agricultural and Food Chemistry 54 2006 7870 7878 (Pubitemid 44645814)
16. L. Hilliou, M. Wilhelm, M. Yamanoi, and M.P. Gonalves Structural and mechanical characterization of κ/ι-hybrid carrageenan gels in potassium salt using Fourier transform rheology Food Hydrocolloids 23 2009 2322 2330
17. S. Ikeda, V.J. Morris, and K. Nishinari Microstructure of aggregated and nonaggregated kappa-carrageenan helices visualized by atomic force microscopy Biomacromolecules 2 2001 1331 1337 (Pubitemid 34026916)
18. M. Lahaye Developments on gelling algal galactans, their structure and physicochemistry Journal of Applied Phycology 13 2001 173 184 (Pubitemid 32489166)
19. D.J. McHugh A guide to the seaweed industry 2003 FAO Fisheries Technical Paper, 441 Italy
20. V. Meunier, T. Nicolai, and D. Durand Light scattering and viscoelasticity of aggregating and gelling κ-carrageenan Macromolecules 32 1999 2610 2616 (Pubitemid 129587208)
21. V. Meunier, T. Nicolai, and D. Durand Structure and kinetics of aggregating kappa-carrageenan studied by light scattering Macromolecules 33 2000 2497 2504
22. A.J. Müller, V. Balsamo, and M.L. Arnal Nucleation and crystallization in diblock and triblock copolymers Advances in Polymer Science 190 2005 1 63
23. S. Nilsson, and L. Piculell Helix-coil transitions of ionic polysaccharides analysed within the Poisson-Boltzmann cell model. 2. Effects of salt concentration on the thermal transition Macromolecules 22 1989 3011 3017
24. A. Parker, G. Brigand, C. Miniou, A. Trespoey, and P. Vallée Rheology and fracture of mixed ι- and κ-carageenan gels: Two step gelation Carbohydrate Polymers 20 1993 253 262 (Pubitemid 23685334)
25. L. Piculell Gelling carrageenans A.M. Stephen, Food polysaccharides and their applications 1995 Marcel Dekker Inc. New York 205 244
26. M.J. Ridout, S. Garza, G.J. Brownsey, and V.J. Morris Mixed iota-kappa carrageenan gels International Journal of Biological Macromolecules 18 1996 5 8 (Pubitemid 26070462)
27. C. Rochas, and M. Rinaudo Mechanism of gel formation in kappa-carrageenan Biopolymers 23 1984 735 745
28. C. Rochas, M. Rinaudo, and S. Landry Role of molecular weight on the mechanical properties of kappa carrageenan gels Carbohydrate Polymers 12 1990 255 266 (Pubitemid 20658142)
29. O. Smidsrod, and H. Grasdalen Polyelectrolytes from seaweeds Hydrobiologia 116/117 1984 19 28
30. F. van de Velde Structure and function of hybrid carrageenans Food Hydrocolloids 22 2008 727 734
31. F. van de Velde, A.S. Antipova, H.S. Rollema, T.V. Burova, N.V. Grinberg, and L. Pereira The structure of κ/ι-hybrid carrageenans. II. Coil-helix transition as a function of chain composition Carbohydrate Research 340 2005 1113 1129 (Pubitemid 40439228)
32. F. van de Velde, H.A. Peppelman, H.S. Rollema, and R.H. Tromp On the structure of κ/ι-hybrid carrageenans Carbohydrate Research 331 2001 271 283
33. C. Viebke, J. Borgstrom, I. Carlsson, L. Piculell, and P. Williams A differential scanning calorimetry study of κ-carrageenan in the NACl/NaI/CsI/CsCl systems and analysis by Poisson-Boltzmann calculations Macromolecules 31 1998 1833 1841 (Pubitemid 128557207)
34. C. Viebke, L. Piculell, and S. Nilsson On the mechanism of gelation of helix-forming biopolymers Macromolecules 27 1994 4160 4166
35. R.D. Villanueva, L. Hilliou, and I. Sousa-Pinto Postharvest culture in the dark: An ecofriendly alternative to alkali treatment for enhancing the gel quality of κ/ι-hybrid carrageenan from Chondrus crispus (Gigartinales, Rhodophyta) Bioresource Technology 100 2009 2633 2638
36. R.D. Villanueva, W.G. Mendoza, M.R.C. Rodrigueza, J.B. Romero, and M.N.E. Montano Structure and functional performance of gigartinacean kappa-iota hybrid carrageenan and solieriacean kappa-iota carrageenan blends Food Hydrocolloids 18 2004 283 292