Reference : Impact of extraction procedures on the chemical, rheological and textural properties ...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/164683
Impact of extraction procedures on the chemical, rheological and textural properties of ulvan from Ulva lactuca of Tunisia coast
English
Yaich, Hela []
Garna, Haikel []
Besbes, Souhail []
Barthelemy, Jean-Paul mailto [Université de Liège - ULiège > Chimie et bio-industries > Analyse, qual. et risques - Labo. de Chimie analytique >]
Paquot, Michel mailto [Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle >]
Blecker, Christophe mailto [Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul. >]
Attia, Hamadi []
5-Feb-2014
Food Hydrocolloids
Elsevier Science
40
53-63
Yes (verified by ORBi)
International
0268-005X
[en] Ulvan, Ulva lactuca ; Extraction, Chemical composition ; Rheological and textural properties
[en] The impact of the extraction conditions has been studied on the yield, chemical composition, rheological and textural properties of ulvan from the green seaweed Ulva lactuca. High ulvan yield was obtained after combining enzymatic and chemical extraction but the lowest yield results at the drastic conditions (pH 1.5 and 90 C). Besides, solvent acidity was an important parameter controlling the ulvan extraction efficiency. The different extraction processes affected chemical composition of ulvan extracts and in particular, sulphate, ash and sugar contents. Low proportions of galactose, glucose and protein were also found in sulphated polysaccharides. The extract, which is resulted from combined enzymatic and chemical extraction, was mainly composed of high peak molecular weight polysaccharides. Ulvan hy-drocolloids demonstrated a pseudoplastic behavior. Viscoelastic behavior was carried out at a concen-tration of 1.6% (w/v) in the presence of 7 mM sodium tetraborate and at pH 7.5. However, polysaccharides formed a gel. It was not the case for the extract at pH 1.5 and 90 C under the same conditions. The results showed that a significant effect of the conditions of extraction on the textural characteristic (firmness, springiness and adhesiveness) of ulvan gels.
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/164683
10.1016/j.foodhyd.2014.02.002
http://dx.doi.org/10.1016/j.foodhyd.2014.02.002

File(s) associated to this reference

Fulltext file(s):

FileCommentaryVersionSizeAccess
Restricted access
Impact of extraction procedures on the chemical.pdfPublisher postprint705.2 kBRequest copy

Bookmark and Share SFX Query

All documents in ORBi are protected by a user license.