Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux
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...
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todo:paper_01448617_v102_n1_p780_Cosenza2023-10-03T14:59:32Z Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux Cosenza, V.A. Navarro, D.A. Fissore, E.N. Rojas, A.M. Stortz, C.A. κ-Carrageenan Carrageenans Dynamic oscillatory Rheology Carrageenans Hot water Methylation analysis Red seaweeds Rheological characterization Rheological property Rheological studies Room temperature Alkylation Gels Nuclear magnetic resonance spectroscopy Rheology Polysaccharides Hypnea musciformis carrageenan article Carrageenans chemistry Dynamic oscillatory flow kinetics gel chromatography isolation and purification methylation nuclear magnetic resonance spectroscopy red alga κ-Carrageenan Carrageenans Dynamic oscillatory Rheology κ-Carrageenan Carrageenan Chromatography, Gel Magnetic Resonance Spectroscopy Methylation Rheology Rhodophyta 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. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_01448617_v102_n1_p780_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 Carrageenans Hot water Methylation analysis Red seaweeds Rheological characterization Rheological property Rheological studies Room temperature Alkylation Gels Nuclear magnetic resonance spectroscopy Rheology Polysaccharides Hypnea musciformis carrageenan article Carrageenans chemistry Dynamic oscillatory flow kinetics gel chromatography isolation and purification methylation nuclear magnetic resonance spectroscopy red alga κ-Carrageenan Carrageenans Dynamic oscillatory Rheology κ-Carrageenan Carrageenan Chromatography, Gel Magnetic Resonance Spectroscopy Methylation Rheology Rhodophyta |
| spellingShingle |
κ-Carrageenan Carrageenans Dynamic oscillatory Rheology Carrageenans Hot water Methylation analysis Red seaweeds Rheological characterization Rheological property Rheological studies Room temperature Alkylation Gels Nuclear magnetic resonance spectroscopy Rheology Polysaccharides Hypnea musciformis carrageenan article Carrageenans chemistry Dynamic oscillatory flow kinetics gel chromatography isolation and purification methylation nuclear magnetic resonance spectroscopy red alga κ-Carrageenan Carrageenans Dynamic oscillatory Rheology κ-Carrageenan Carrageenan Chromatography, Gel Magnetic Resonance Spectroscopy Methylation Rheology Rhodophyta Cosenza, V.A. Navarro, D.A. Fissore, E.N. Rojas, A.M. Stortz, C.A. Chemical and rheological characterization of the carrageenans from Hypnea musciformis (Wulfen) Lamoroux |
| topic_facet |
κ-Carrageenan Carrageenans Dynamic oscillatory Rheology Carrageenans Hot water Methylation analysis Red seaweeds Rheological characterization Rheological property Rheological studies Room temperature Alkylation Gels Nuclear magnetic resonance spectroscopy Rheology Polysaccharides Hypnea musciformis carrageenan article Carrageenans chemistry Dynamic oscillatory flow kinetics gel chromatography isolation and purification methylation nuclear magnetic resonance spectroscopy red alga κ-Carrageenan Carrageenans Dynamic oscillatory Rheology κ-Carrageenan Carrageenan Chromatography, Gel Magnetic Resonance Spectroscopy Methylation Rheology Rhodophyta |
| 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. |
| format |
JOUR |
| author |
Cosenza, V.A. Navarro, D.A. Fissore, E.N. Rojas, A.M. Stortz, C.A. |
| author_facet |
Cosenza, V.A. Navarro, D.A. Fissore, E.N. Rojas, A.M. Stortz, C.A. |
| author_sort |
Cosenza, V.A. |
| 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 |
| url |
http://hdl.handle.net/20.500.12110/paper_01448617_v102_n1_p780_Cosenza |
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