Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux

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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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Autores principales:	Navarro, Diego Alberto, Fissore, Eliana Noemí, Rojas, Ana María Luisa, Stortz, Carlos Arturo
Publicado:	2013
Materias:	κ-Carrageenan Carrageenans Dynamic oscillatory Rheology
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01448617_v_n_p_Cosenza http://hdl.handle.net/20.500.12110/paper_01448617_v_n_p_Cosenza
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_01448617_v_n_p_Cosenza
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spelling	paper:paper_01448617_v_n_p_Cosenza2023-06-08T15:12:16Z Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux Navarro, Diego Alberto Fissore, Eliana Noemí Rojas, Ana María Luisa Stortz, Carlos Arturo 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. 2013 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01448617_v_n_p_Cosenza 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)
topic	κ-Carrageenan Carrageenans Dynamic oscillatory Rheology
spellingShingle	κ-Carrageenan Carrageenans Dynamic oscillatory Rheology Navarro, Diego Alberto Fissore, Eliana Noemí Rojas, Ana María Luisa Stortz, Carlos Arturo 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.
author	Navarro, Diego Alberto Fissore, Eliana Noemí Rojas, Ana María Luisa Stortz, Carlos Arturo
author_facet	Navarro, Diego Alberto Fissore, Eliana Noemí Rojas, Ana María Luisa Stortz, Carlos Arturo
author_sort	Navarro, Diego Alberto
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
publishDate	2013
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01448617_v_n_p_Cosenza http://hdl.handle.net/20.500.12110/paper_01448617_v_n_p_Cosenza
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_version_	1768542309572411392

Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux

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