Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/2028
Título: Structural, physical, and chemical modifications induced by microwave heating on native agar-like galactans
Autor: Sousa, Ana M. M.
Morais, Simone
Abreu, Maria H.
Pereira, Rui
Sousa-Pinto, Isabel
Cabrita, Eurico J.
Delerue-Matos, Cristina
Gonçalves, Maria Pilar
Palavras-chave: Native agars
Microwave irradiation
Conventional heating
Structural analysis
Physicochemical properties
Gracilaria vermiculophylla
Data: 2012
Editora: American Chemical Society
Relatório da Série N.º: Journal of Agricultural and Food Chemistry; Vol. 60; Issue 19
Resumo: Native agars from Gracilaria vermiculophylla produced in sustainable aquaculture systems (IMTA) were extracted under conventional (TWE) and microwave (MAE) heating. The optimal extracts from both processes were compared in terms of their properties. The agars’ structure was further investigated through Fourier transform infrared and NMR spectroscopy. Both samples showed a regular structure with an identical backbone, β-D-galactose (G) and 3,6-anhydro-α-L-galactose (LA) units; a considerable degree of methylation was found at C6 of the G units and, to a lesser extent, at C2 of the LA residues. The methylation degree in the G units was lower for MAEopt agar; the sulfate content was also reduced. MAE led to higher agar recoveries with drastic extraction time and solvent volume reductions. Two times lower values of [η] and Mv obtained for the MAEopt sample indicate substantial depolymerization of the polysaccharide backbone; this was reflected in its gelling properties; yet it was clearly appropriate for commercial application in soft-texture food products.
Peer review: yes
URI: http://hdl.handle.net/10400.22/2028
ISSN: 0021-8561
Versão do Editor: http://pubs.acs.org/doi/abs/10.1021/jf2053542
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