College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China.
College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.
Int J Biol Macromol. 2020 Feb 15;145:492-499. doi: 10.1016/j.ijbiomac.2019.12.206. Epub 2019 Dec 26.
The modified agars were prepared using HO in ethanol solution at appropriate pH conditions. Some interesting physical and chemical properties of modified agar were determined and characterized compared with those of raw agar, and the underlying mechanisms were preliminarily studied. Results showed that the maximum gel strength of the modified agar was 1068 g/cm, which increased by 30.9% compared with that of raw agar (816 g/cm), and the minimum sulfate content of the modified agar was 0.21%, which decreased by 73.4% compared with that of raw agar (0.79%). Moreover, the viscosity, molecular weight, gelling temperature and melting temperature all decreased, whereas the whiteness and transparency increased after modification. Fourier transform infrared spectroscopy, scanning electron microscopy and thermogravimetric analysis indicated that the spatial structure of agar have changed after treated with HO. Taken together, the results demonstrated that the desulfation of agar with HO is a promising approach with practical significance.
使用 HO 在适当 pH 条件下的乙醇溶液制备了改性琼脂。与原琼脂相比,测定和表征了改性琼脂的一些有趣的物理和化学性质,并初步研究了其潜在机制。结果表明,改性琼脂的最大凝胶强度为 1068 g/cm,比原琼脂(816 g/cm)增加了 30.9%,改性琼脂的最低硫酸盐含量为 0.21%,比原琼脂(0.79%)降低了 73.4%。此外,改性后琼脂的粘度、分子量、凝胶化温度和熔化温度均降低,而白度和透明度增加。傅里叶变换红外光谱、扫描电子显微镜和热重分析表明,HO 处理后琼脂的空间结构发生了变化。综上所述,HO 脱硫酸化琼脂是一种具有实际意义的很有前途的方法。