Impact of alkali pretreatment on yield, physico-chemical and gelling properties of high quality agar from Gracilaria tenuistipitata
作者： Lianjie Wang , Zhaopeng Shen , Huimin Mu , Yue Lin , Jingliang Zhang
DOI: 10.1016/J.FOODHYD.2016.11.042
关键词:
摘要: Abstract Yield, physico-chemical and gelling properties of agar from Gracilaria tenuistipitata as affected by alkaline treatments conditions at various levels were investigated. Agar with treatment, especially higher alkali concentration, showed better property evidenced gel strength (624.4–1250.8 g cm −2 ), (28.1–43.2 °C) melting (96.4–99.6 °C) temperatures coincidentally increased 3,6-anhydrogalactose content (38.93%–44.78%) decreased sulphate (7.79%–3.48%), but reducing yield (22.34%–15.61%). Treatment temperature or time has a positive influence on in appropriate range, while longer might result reducing. Alkaline treatment 6% 80 °C for 1.5 h was the optimal pretreatment process, reached to 1068.15 g cm obtained high (23.14%), which are than earlier reports. Meanwhile, study correlation between confirmed that negative relationship (p 0.05) (p > 0.05). Overall, this work suggested feasibility exploitation G . production superior quality agar, mainly Gelidium species.
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