Reference : Effect of extraction conditions on the yied and purity of ulvan extracted from Ulva l...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/142509
Effect of extraction conditions on the yied and purity of ulvan extracted from Ulva lactuca
English
Yaich, Hela []
Garna, Haikel []
Besbes, Souhail []
Paquot, Michel []
Blecker, Christophe mailto [Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul. >]
Attia, Hamadi []
2013
Food Hydrocolloids
Elsevier Science
375-382
Yes (verified by ORBi)
International
0268-005X
[en] Ulvan ; Ulvan lactuca ; Extraction conditions ; Alcohol ; Yields ; Polysaccharide characterization
[en] A study of the influence of extraction conditions (pH: 1.5 and 2; temperature: 80 °C and 90 °C; extraction time: 1-3 h), on the yield, chemical composition and purity of the sulphated cell wall polysaccharides ulvan, extracted from the green seaweed Ulva lactuca and precipitated by alcohol is carried out. The alcohol precipitate yields varied from 21.68% to 32.67% (%dw/dw) depending on the pH. At pH 2, the alcohol precipitate yields and the uronic acid recovery from extract juice are higher than those obtained at pH 1.5. Other compounds than ulvan such as cellulose, hemicellulose, proteins and ash are solubilized from the cell walls of Ulva lactuca at both pH, and they are precipitated with alcohol. The alcohol precipitate obtained from different extraction conditions has high uronic acid (20.37%-23.60%) and neutral sugar content (20.09%-29.12%), especially when the conditions (pH, temperature) are drastic. It contains rhamnose (13.35%-15.59%), glucose (2.90%-10.97%), and xylose (2.36%-2.73%). A decrease in the molecular weight of ulvan was observed at acid pH, and for long extraction times. The presence of proteins (1.94%-2.32%) and inorganic material (33.36%-47.15%) in alcohol precipitate prove the lower purity of ulvan extracted and shows that ulvan precipitation with ethanol is not specific. © 2012 Elsevier Ltd.
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/142509
10.1016/j.foodhyd.2012.11.2013
http://dx.doi.org/10.1016/j.foodhyd.2012.11.2013

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