Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans
In the production of biopolymers, the processing operations (e.g. extraction and drying) involve some degradation of the polysaccharide-causing structural and functional changes in final products. In this study, short-term heat treatment (75–115 °C, 15 min) influence on commercial carrageenans'...
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doaj-e22b042791e646efb3eb1bf14f53eef62021-05-03T10:25:17ZengElsevierHeliyon2405-84402021-04-0174e06640Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenansKairit Eha0Tõnis Pehk1Ivo Heinmaa2Aleksei Kaleda3Katrin Laos4Department of Chemistry and Biotechnology, Tallinn University of Technology (TTU), Akadeemia tee 15, 12618, Tallinn, Estonia; Corresponding author.National Institute of Chemical Physics and Biophysics, Akadeemia tee 23, 12618, Tallinn, EstoniaNational Institute of Chemical Physics and Biophysics, Akadeemia tee 23, 12618, Tallinn, EstoniaCentre of Food and Fermentation Technologies, Akadeemia tee 15A, 12618, Tallinn, EstoniaDepartment of Chemistry and Biotechnology, Tallinn University of Technology (TTU), Akadeemia tee 15, 12618, Tallinn, EstoniaIn the production of biopolymers, the processing operations (e.g. extraction and drying) involve some degradation of the polysaccharide-causing structural and functional changes in final products. In this study, short-term heat treatment (75–115 °C, 15 min) influence on commercial carrageenans' — furcellaran, κ-carrageenan, ι-carrageenan and a κ/λ-carrageenan — structure, molecular weight and gel rheology was studied. Compared with other carrageenans, commercial furcellaran that had undergone multiple heatings at high temperatures during production was found to be susceptible to polymer degradation. Heat caused the desulphation and degradation of furcellaran galactans and the molecular weight was significantly decreased, causing a drop in viscosity and gel hardness. The loss of the network cross-linking of furcellaran gels was confirmed by scanning electron microscopy. Carrageenan gel storage modulus values decreased with the increase in the temperature of the treatment. The greatest decrease in storage modulus values occurred with κ/λ-carrageenan gels, followed by ι-carrageenan > furcellaran > κ-carrageenan.http://www.sciencedirect.com/science/article/pii/S240584402100743XCarrageenanNMRMolecular weightRheology |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Kairit Eha Tõnis Pehk Ivo Heinmaa Aleksei Kaleda Katrin Laos |
spellingShingle |
Kairit Eha Tõnis Pehk Ivo Heinmaa Aleksei Kaleda Katrin Laos Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans Heliyon Carrageenan NMR Molecular weight Rheology |
author_facet |
Kairit Eha Tõnis Pehk Ivo Heinmaa Aleksei Kaleda Katrin Laos |
author_sort |
Kairit Eha |
title |
Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans |
title_short |
Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans |
title_full |
Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans |
title_fullStr |
Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans |
title_full_unstemmed |
Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans |
title_sort |
impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans |
publisher |
Elsevier |
series |
Heliyon |
issn |
2405-8440 |
publishDate |
2021-04-01 |
description |
In the production of biopolymers, the processing operations (e.g. extraction and drying) involve some degradation of the polysaccharide-causing structural and functional changes in final products. In this study, short-term heat treatment (75–115 °C, 15 min) influence on commercial carrageenans' — furcellaran, κ-carrageenan, ι-carrageenan and a κ/λ-carrageenan — structure, molecular weight and gel rheology was studied. Compared with other carrageenans, commercial furcellaran that had undergone multiple heatings at high temperatures during production was found to be susceptible to polymer degradation. Heat caused the desulphation and degradation of furcellaran galactans and the molecular weight was significantly decreased, causing a drop in viscosity and gel hardness. The loss of the network cross-linking of furcellaran gels was confirmed by scanning electron microscopy. Carrageenan gel storage modulus values decreased with the increase in the temperature of the treatment. The greatest decrease in storage modulus values occurred with κ/λ-carrageenan gels, followed by ι-carrageenan > furcellaran > κ-carrageenan. |
topic |
Carrageenan NMR Molecular weight Rheology |
url |
http://www.sciencedirect.com/science/article/pii/S240584402100743X |
work_keys_str_mv |
AT kairiteha impactofshorttermheattreatmentonthestructureandfunctionalpropertiesofcommercialfurcellarancomparedtocommercialcarrageenans AT tonispehk impactofshorttermheattreatmentonthestructureandfunctionalpropertiesofcommercialfurcellarancomparedtocommercialcarrageenans AT ivoheinmaa impactofshorttermheattreatmentonthestructureandfunctionalpropertiesofcommercialfurcellarancomparedtocommercialcarrageenans AT alekseikaleda impactofshorttermheattreatmentonthestructureandfunctionalpropertiesofcommercialfurcellarancomparedtocommercialcarrageenans AT katrinlaos impactofshorttermheattreatmentonthestructureandfunctionalpropertiesofcommercialfurcellarancomparedtocommercialcarrageenans |
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