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From the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticity

2025-05Artigo científico Acesso aberto
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dc.contributor.authorHilliou, Loic
dc.contributor.authorMoraes, Izabel Cristina Freitas
dc.contributor.authorAlmeida, Pedro Lúcio
dc.contributor.institutionCENIMAT-i3N - Centro de Investigação de Materiais (Lab. Associado I3N)
dc.contributor.institutionDCM - Departamento de Ciência dos Materiais
dc.contributor.pblELSEVIER SCI LTD
dc.date.accessioned2025-06-23T21:15:15Z
dc.date.available2025-06-23T21:15:15Z
dc.date.issued2025-05
dc.descriptionFunding Information: This work was supported by the Fundação para a Ciência e Tecnologia (FCT), through the E2B2-PHACAR project, grant number: PTDC/BII-BIO/5626/2020. Additiona support by the FCT under the framework of Strategic Funding grant UID/CTM/50025/2020 and grant CEECINST/00156/2018 are also acknowledged. Publisher Copyright: © 2024 The Authors
dc.description.abstractThe carrageenan composition of 12 commercial seaweeds used in the production of hybrid carrageenans (HC) is estimated from the analysis of solid-state NMR spectra and is systematically compared with the chemical structure of HC extracted in hot water. 1H NMR showed that the isolated HC contain from 5 to 80 mol% kappa-carrageenan, from 90 to 10 mol% iota-carrageenan, while from 8 to 23 mol% biological precursors are present in the copolymer's chain. A good correlation is found between the iota-carrageenan content in the seaweeds and in the extracted HC. The shear elastic modulus of 1 wt% HC gels in the presence of 0.1 M KCl is significantly weaker and gels form at lower temperatures when the iota-content in the seaweed is larger than the kappa-content. However, these weaker gels show strain hardening. A cut-off of 30 mol.% of iota-carrageenan in the polysaccharide is identified that separates strain softening stiffer gels from strain hardening softer gels. Overall, the set of data suggests that the carrageenan gel elasticity is ruled by the self-assembly of iota-carrageenan moieties in the HC, and HC gel elasticity can be directly linked to the iota-carrageenan composition of seaweeds.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent9
dc.format.extent4511184
dc.identifier.doi10.1016/j.foodhyd.2024.111007
dc.identifier.issn0268-005X
dc.identifier.otherPURE: 119108138
dc.identifier.otherPURE UUID: 6d42d587-48b5-481c-8ccc-41c8ff9e67fa
dc.identifier.otherScopus: 85212852777
dc.identifier.otherWOS: 001395055900001
dc.identifier.urihttp://hdl.handle.net/10362/184359
dc.identifier.urlhttps://www.scopus.com/pages/publications/85212852777
dc.identifier.urlhttps://www.webofscience.com/wos/woscc/full-record/WOS:001395055900001
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FBII-BIO%2F5626%2F2020/PT
dc.relationinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FBII-BIO%2F5626%2F2020/PT
dc.relationinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00156%2F2018%2FCP1642%2FCT0001/PT
dc.relationNot Available
dc.subjectCarrageenophytes
dc.subjectHybrid carrageenan
dc.subjectHydrogel
dc.subjectIota carrageenan
dc.subjectRheology
dc.subjectSolid-state NMR
dc.subjectStrain hardening
dc.subjectFood Science
dc.subjectGeneral Chemistry
dc.subjectGeneral Chemical Engineering
dc.titleFrom the seaweeds' carrageenan composition to the hybrid carrageenans’ hydrogel elasticityen
dc.title.subtitleIdentification of a relationship based on the content in iota-carrageenanen
dc.typejournal article
degois.publication.firstPage1
degois.publication.lastPage9
degois.publication.titleFood Hydrocolloids
degois.publication.volume162
dspace.entity.typePublication
oaire.awardNumberPTDC/BII-BIO/5626/2020
oaire.awardNumberCEECINST/00156/2018/CP1642/CT0001
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FBII-BIO%2F5626%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00156%2F2018%2FCP1642%2FCT0001/PT
oaire.fundingStream3599-PPCDT
oaire.fundingStreamCEEC INST 2018
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
relation.isProjectOfPublicationaf736b4e-0612-4894-bc83-695b77dd1670
relation.isProjectOfPublicationf2d42129-ec89-4f9e-b965-7c3f99083e0c
relation.isProjectOfPublication.latestForDiscoveryf2d42129-ec89-4f9e-b965-7c3f99083e0c

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