Steam Explosion Modified κ-Carrageenan Structure and Its Jelly Application
2024
Improving Jelly Quality with Modified κ-Carrageenan
publication
Evidence: high
Author Information
Author(s): Lin Mengfan, Yang Qingyu, Wang Changrong, Guo Zebin
Primary Institution: Fujian Agriculture and Forestry University
Hypothesis
Does steam explosion treatment enhance the structural and physicochemical properties of κ-carrageenan for jelly production?
Conclusion
Steam explosion treatment significantly improves the quality characteristics of jellies made with κ-carrageenan.
Supporting Evidence
- Steam explosion treatment increased sulfate group content by 15.86%.
- 3,6-anhydrogalactose content increased by 45.08% after steam explosion treatment.
- Jellies made with steam-exploded κ-carrageenan showed an 80.9% increase in gel strength.
- The water precipitation rate of jellies was minimized to 7.96% with optimal κ-carrageenan concentration.
Takeaway
This study shows that using steam explosion to treat a seaweed extract makes jellies stronger and better at holding water.
Methodology
The study compared κ-carrageenan extracted using steam explosion-assisted alkali treatment with conventional methods, analyzing their structural and physicochemical properties.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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