期刊
FOOD HYDROCOLLOIDS
卷 146, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2023.109177
关键词
Seaweeds; Agar; Hydrogels; Gelation; SAXS
In this study, three different red seaweed species were used to produce agar-based fractions, and their composition and gel-forming properties were evaluated. The results showed that alkaline pretreatment effectively removed impurities, and the presence of semi-crystalline agaropectin contributed to the formation of denser and stronger hydrogel networks with better mechanical properties.
Three different red seaweed species, Gelidium corneum and two Gracilaria species (Agarophyton chilensis, and Gracilariopsis longissima), were used to produce agar-based fractions through conventional and simplified extraction methods and their composition and gel-forming properties were evaluated. The use of an alkaline pretreatment was effective in removing impurities such as proteins, lipids, and ash, while the agarose/agaropectin ratio in agar was not affected. This led to the formation of hydrogels with higher stiffness and strength. Surprisingly, the presence of semi-crystalline agaropectin in the agar fractions from the two Gracilaria species, especially G. longissima, promoted the formation of more densely packed and stronger hydrogel networks, with higher gelling temperatures and superior mechanical properties. Thus, these results suggest that G. longissima has the potential to be used as an alternative to the more widespread use of G. corneum for the production of agar hydrogels for food applications.
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