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Steam Explosion Modified κ-Carrageenan Structure and Its Jelly Application.

Mengfan Lin^1,2, Qingyu Yang^1,2, Changrong Wang^1,2

¹College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Gels (Basel, Switzerland)

|December 27, 2024

Summary

Steam explosion (SE) technology improves kappa-carrageenan extraction from Eucheuma. This method enhances carrageenan

Keywords:

jelly steam explosion structural properties κ-carrageenan

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Area of Science:

Food Science
Biotechnology
Marine Resources

Background:

Kappa-carrageenan is a valuable polysaccharide extracted from red seaweed.
Traditional extraction methods can be improved for enhanced yield and quality.
Understanding structural modifications is key to optimizing carrageenan applications.

Purpose of the Study:

To compare kappa-carrageenan structural characteristics extracted via steam explosion (SE)-assisted alkali treatment versus conventional alkali treatment.
To evaluate the impact of SE treatment on the quality attributes of kappa-carrageenan jellies.

Main Methods:

Extraction of kappa-carrageenan from Eucheuma using SE-assisted alkali treatment and conventional alkali treatment.
Analysis of carrageenan structural groups, including sulfate and 3,6-anhydrogalactose (3,6-AG) content.
Assessment of jelly gel strength and water precipitation rate.

Main Results:

SE treatment did not change the carrageenan species but significantly increased sulfate group content by 15.86% and 3,6-AG content by 45.08%.
Jellies from SE-treated kappa-carrageenan exhibited an 80.9% increase in gel strength at 1.5% concentration.
Optimal jelly formulation using SE-treated carrageenan minimized water precipitation to 7.96 ± 0.69% at 1.7% concentration.

Conclusions:

SE-assisted alkali treatment is an effective method for enhancing kappa-carrageenan extraction and quality.
The improved structural characteristics translate to superior gel properties, making SE-treated carrageenan suitable for jelly production.
This study highlights the potential of SE technology for optimizing the utilization of marine polysaccharides.