Sains Malaysiana 37(1): 71-77(2008)
Effect of K+, Ca2+ And Na+ on Gelling Properties of Eucheuma Cottonii
Jau-Shya Lee, Lo Yun Lin & Chye Fook Yee School of Food Science and Nutrition Universiti Malaysia Sabah, Locked Bag No. 2073 88999 Kota Kinabalu, Sabah Received: 26 March 2007 / Accepted: 3 Julai 2007
ABSTRACT This study was carried out to elucidate the effect of three types of cation (K+, Ca2+ and Na+) at various concentrations on the gelling properties of untreated Eucheuma cottoni, with the ultimate aim to explore the possibility of utilizing the seaweed in its natural form as gelling agent. Results obtained suggest that E. cottonii also exhibited the dramatic cation specificity of k-carrageenan, in which the dependence of gel strength follows the order: K+ > Ca2+ > Na+. As expected, cations addition exerts adverse effect on the syneresis, water holding capacity and freeze-thaw stability of the seaweed gel. Water holding capcity of the gel is however independent of the increased concentrations of K+(p>0.05). Storage duration and storage temperature significantly (p<0.05) affect the syneresis and water holding capacity of the gel. Among the cations, K+ appears to be better in improving the gel properties of the seaweed. Keywords: freeze-thaw stability; gel strength; syneresis; water holding capacity
ABSTRAK Kajian ini dilakukan untuk menerangkan kesan tiga jenis kation (K+, Ca2+ dan Na+) pada kepekatan berlainan ke atas ciri-ciri pengelasan Eucheuma cottonii. Ini bertujuan mengenalpasti kemungkinan menggunakan rumpai laut ini sebagai agen pengelan dalam bentuk semulajadinya tanpa diekstrak. Keputusan menunjukkan E. cottonii mempamerkan kespesifikan kation seperti k-karaginan, di mana kekuatan gel berubah mengikut susunan K+ > Ca2+ > Na+. Seperti dijangka, penambahan kation mengakibatkan kesan kurang baik atas sineresis, keupayaan memegang air dan kestabilan sejukbeku-nyahsejukbeku gel rumpai laut berkenaan. Bagaimanapun, keupayaan gel memegang air tidak dipengaruhi oleh kepekatan K+ (p>0.05). Tempoh dan suhu penyimpanan mempengaruhi sineresis dan keupayaan memegang air dengan signifikan (p<0.05). K+ adalah antara kation yang lebih berupaya untuk memperbaiki ciri-ciri gel rumpai laut itu.RUJUKAN/REFERENCESBixler, H.J., Johndro, K., & Falshaw, R. 2001. Kappa-2 carrageenan: structure and performance of commercial extract II. Performance in two simulated dairy applications. Food Hydrocolloids 15: 619-630. Braud, E.E. 1992. Mechanism of galactan gelation. Food Hydrocolloids 6: 25-43. Chapman, V.J. & Chapman, D.J. 1980. Seaweeds and Their Uses, 2nd edition. London: Chapman and Hall. Chronakis, I.S., Piculell, L. & Borgström. 1996. Rheology of kappa-carrageenan in mixtures of sodium and cesium iodide: two types of gels. Carbohydrate Polymers 31: 215-225. Hermansson, E.-M., Eriksson, E. & Jordansson, E. 1991. Effects of potassium, sodium and calcium on the microstructure and rheological behaviour of kappa-carrageenan gels. Carbohydrate Polymers 16: 297-320. Huang, Y., Tang, J., Swanson, B.G. & Rasco, B.A. 2003. Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels. Carbohydrate Polymers 54: 517-522. Jiménez-Escrig, A & Sánchez-muniz, F.J. 2000. Dietary fibre from edible seaweeds: Chemical structure, physicochemical properties and effects on cholesterol metabolism. Nutrition Research 20 (4): 585-598. Lai, V.M.F., Wong, P.A.-L. & Lii, C.-Y. 2000. Effects of cation properties on sol-gel transition and gel properties of k-carrageenan. Journal of Food Science 65 (8): 1332-1337. Mangione, M.R., Giacomazza, D., Bulone, D., Martorana, V., Cavallaro, G., & San Biagio, P.L. 2005. K+ and Na+ effects on the gelation properties of κ-carrageenan. Biophysical Chemistry 113: 129-135. Mao, R., Tang, J. & Swanson, B. G. 2001. Water Holding Capasity and microstructure of gellan gels. Carbohyrate Polymers 46: 365-371. Michon, C., Vigouroux, F., Boulenguer, P., Cuvelier, G., Launay, B. 2000. Gelatin/iota carrageenan interactions in non-gelling conditions. Journal of Food Hydrocolloids 14: 203-208. Montero, P. & Pérez-Mateos, M. 2002. Effects of Na+, K+ and Ca2+ on gels formed from fish mince containing a carrageenan or alginate. Food Hydrocolloids 16: 375-385. Morris, E.R., Rees, D.A., & Robinson, G. 1980. Cation-specific aggregation of carrageenan helices: domain model of polymer gel structure. Journal of Molecular Biology 138 : 349-362. Morris, M.J. & Chilvers, G.R. 1983. Rheological studies of specific cation forms of kappa carrageenan gels. Carbohydrate Polymers 3: 129-141. Normah, O & Nazarifah, I. 2003. Production of semi-refined carrageenan from locally available red seaweed, Eucheuma cottonii on a laboratory scale. Journal Tropical Agriculture and Food Science 31(2): 207-213. Prasad, K., Siddhanta, A. K., Rakshit, A. K., Bhattacharya, A. & Ghosh Pushpito, K. 2005. On the properties of agar gel containing ionic and non-ionic surfactants. International Journal of Biological Macromolecules 35: 135–144. Rudolph, B. 2000. Seaweed product: red algae of economic significance. In Marine and Freshwater Products Handbook (Martin, R.E., Carter, E.P., Davis, L.M., Flich, G. J., eds.), Boca Raton, FL: CRC Press: 515-529. Smewing, J. 1999. Hydrocolloids. In: Food Texture: Measurement and Perception, Andrew J. Rosenthal, ed. pp. 282-303. Gaithersburg, Maryland: An Aspen Publication. Stanley, N.E. 1990. Carrageenans. In: Food Gels, Harris, P., ed. pp.: 79-119. New York: Elsevier Applied Science. te Nijenhuis, K. 1997. Thermoreversible Networks. New York: Springer. Watase, M. & Nishinari K. 1981. k-Carrageenan and agarose gels. Journal of Texture Studies 12: 427-445. Watase, M. & Nishinari, K. 1982. The rheological study of the interaction between alkali metal ions and kappa-carrageenan gels. Colloid & Polymer Science 260: 971-975. Watase, M. & Nishinari, K. 1988. The effect of monovalent cations and anions on the rheological properties of kappa-carrageenan gels. Journal of Texture Studies 19: 259-273. Zabik, M.E. & Aldrich, P.J. 1968. Gel strength of kappa-carrageenan as affected by cations. Journal of Food Science 33: 371-377.
|
|||
|
