Rheological behavior of kappa and iota semi-refined carrageenan mixture

See, Soon Chai (2011) Rheological behavior of kappa and iota semi-refined carrageenan mixture. Universiti Malaysia Sabah. (Unpublished)

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Abstract

SRC (Semi Refined carrageenan) is a more cost effective product from the red seaweed. Kappaphycus alvarezii and Eucheuma denticulatum are the major two species being focus in the present study for its excellent sources of kappa-(K) and iota-(I)carrageenan respectively. An experiment was conducted to study the viscoelasticity of SRC as compare to refined carrageenan (RC) and the effect of different K- and I-carrageenan ratio. The Fourier Transform Infrared Spectroscopy - Attenuated Total Reflectance (FTIR-ATR) analysis provide evidence that critical functional group of K- and I-carrageenan was no altered during the purification process by alcohol precipitation method. Six mixtures of different K/I ratio were formulated 0.0, 0.1, 0.2, 0.3, 0.4 and 0.5 for RC and SRC respectively. The viscoelasticity measurements consist of temperature dependence, mechanical spectra and stress dependence analysis. Results showed that the mixtures of the K- and I-carrageenan had two-step gelation behavior in the cooling cycle while this effect was absent in the heating cycle. In all viscoelasticity measurement, superior dynamic moduli (G') and loss shear modulus (G�) was observed in the RC. However, at lower G' and G� values, SRC possessed a highly identical rheological behavior observed in RC. SRC showed good potential in food application with significantly lower cost compare to RC.

Item Type: Academic Exercise
Uncontrolled Keywords: behavior of kappa, iota semi-refined carrageenan
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 16 May 2013 03:48
Last Modified: 13 Oct 2017 08:00
URI: http://eprints.ums.edu.my/id/eprint/5948

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