Effect of K+, Ca2+ and Na+ on gelling properties of Eucheuma cottonii

Jau, Shya Lee and Lo, Yun Lin and Chye, Fook Yee (2008) Effect of K+, Ca2+ and Na+ on gelling properties of Eucheuma cottonii. Sains Malaysiana, 37 (1). pp. 71-77. ISSN 0126-6039

[img]
Preview
PDF
201Kb

Abstract

This study was carried out to elucidate the effect of three types of cation (K+, Ca2+ and Na+) at various concentrations on the gelling properties of untreated Eucheuma cottoni, with the ultimate aim to explore the possibility of utilizing the seaweed in its natural form as gelling agent. Results obtained suggest that E. cottonii also exhibited the dramatic cation specificity of k-carrageenan, in which the dependence of gel strength follows the order: K+ > Ca2+ > Na+. As expected, cations addition exerts adverse effect on the syneresis, water holding capacity and freeze-thaw stability of the seaweed gel. Water holding capcity of the gel is however independent of the increased concentrations of K+(p>0.05). Storage duration and storage temperature significantly (p<0.05) affect the syneresis and water holding capacity of the gel. Among the cations, K+ appears to be better in improving the gel properties of the seaweed.

Item Type:Article
Uncontrolled Keywords:Freeze-thaw stability, Gel strength, Syneresis, Water holding capacity
Subjects:?? SH393 ??
Divisions:SCHOOL > School of Food Science and Nutrition
ID Code:2737
Deposited By:IR Admin
Deposited On:30 Jun 2011 15:19
Last Modified:18 Feb 2015 11:12

Repository Staff Only: item control page


Browse Repository
Collection
   Articles
   Book
   Speeches
   Thesis
   UMS News
Search
Quick Search

   Latest Repository

Link to other Malaysia University Institutional Repository

Malaysia University Institutional Repository