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Structural, physical, and chemical modifications induced by microwave heating on native agar-like galactans

2012Journal article Open access
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dc.contributor.authorSousa, Ana M. M.
dc.contributor.authorMorais, Simone
dc.contributor.authorAbreu, Maria H.
dc.contributor.authorPereira, Rui
dc.contributor.authorSousa-Pinto, Isabel
dc.contributor.authorCabrita, Eurico J.
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorGonçalves, Maria Pilar
dc.date.accessioned2013-09-27T14:03:59Z
dc.date.available2013-09-27T14:03:59Z
dc.date.issued2012
dc.description.abstractNative 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.por
dc.identifier.doi10.1021/jf2053542pt_PT
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10400.22/2028
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherAmerican Chemical Societypor
dc.relation.ispartofseriesJournal of Agricultural and Food Chemistry; Vol. 60; Issue 19
dc.relation.publisherversionhttp://pubs.acs.org/doi/abs/10.1021/jf2053542por
dc.subjectNative agarspor
dc.subjectMicrowave irradiationpor
dc.subjectConventional heatingpor
dc.subjectStructural analysispor
dc.subjectPhysicochemical propertiespor
dc.subjectGracilaria vermiculophyllapor
dc.titleStructural, physical, and chemical modifications induced by microwave heating on native agar-like galactanspor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage4985por
oaire.citation.issueIssue 19
oaire.citation.startPage4977por
oaire.citation.titleJournal of Agricultural and Food Chemistry
oaire.citation.volumeVol. 60por
person.familyNameMorais
person.familyNameDelerue-Matos
person.givenNameSimone
person.givenNameCristina
person.identifier1598822
person.identifier.ciencia-idB111-BBFB-F200
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.orcid0000-0001-6433-5801
person.identifier.orcid0000-0002-3924-776X
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id7007053747
person.identifier.scopus-author-id6603741848
rcaap.rightsclosedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication7a9c7d63-a6c7-4159-b12d-b049b8c5c8f9
relation.isAuthorOfPublication09f6a7bd-2f15-42b0-adc5-04bd22210519
relation.isAuthorOfPublication.latestForDiscovery7a9c7d63-a6c7-4159-b12d-b049b8c5c8f9

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