Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods
The microwave-assisted carboxymethylation of agar to improve its physicochemical properties was investigated. Microwave power, reaction time, and temperature, ethanol concentration, and amounts of chloroacetic acid and sodium hydroxide were assessed for their effects on synthetic yield and degree of...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Online Access: | https://www.mdpi.com/2310-2861/8/3/162 |
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| author | Bo Qi Shaoling Yang Yongqiang Zhao Yueqi Wang Xianqing Yang Shengjun Chen Yanyan Wu Chuang Pan Xiao Hu Chunsheng Li Lunan Wang |
| author_facet | Bo Qi Shaoling Yang Yongqiang Zhao Yueqi Wang Xianqing Yang Shengjun Chen Yanyan Wu Chuang Pan Xiao Hu Chunsheng Li Lunan Wang |
| author_sort | Bo Qi |
| collection | DOAJ |
| description | The microwave-assisted carboxymethylation of agar to improve its physicochemical properties was investigated. Microwave power, reaction time, and temperature, ethanol concentration, and amounts of chloroacetic acid and sodium hydroxide were assessed for their effects on synthetic yield and degree of substitution (DS). All factors were positively correlated with DS within a certain range. Using optimized conditions, samples with different DS were prepared, and the physicochemical properties of unmodified and carboxymethyl agars prepared by microwave and conventional methods were compared. Carboxymethylation significantly changed the physicochemical properties of the agar, improving gel transparency and reducing dissolution temperature, gel strength, gel hardness, molecular weight, and molecular size; DS was the key factor. Specifically, higher DS values resulted in greater changes. The microwave-assisted method significantly shortened the reaction time and preserved molecular weight, gel strength, and texture hardness of the agar. Therefore, as an environmentally friendly method, microwave-assisted synthesis shows great promise for producing carboxymethyl agar. |
| first_indexed | 2024-03-09T19:49:24Z |
| format | Article |
| id | doaj.art-95e136c149ab4225a5e29d84a5fa6fba |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-09T19:49:24Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-95e136c149ab4225a5e29d84a5fa6fba2023-11-24T01:16:34ZengMDPI AGGels2310-28612022-03-018316210.3390/gels8030162Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional MethodsBo Qi0Shaoling Yang1Yongqiang Zhao2Yueqi Wang3Xianqing Yang4Shengjun Chen5Yanyan Wu6Chuang Pan7Xiao Hu8Chunsheng Li9Lunan Wang10Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, ChinaThe microwave-assisted carboxymethylation of agar to improve its physicochemical properties was investigated. Microwave power, reaction time, and temperature, ethanol concentration, and amounts of chloroacetic acid and sodium hydroxide were assessed for their effects on synthetic yield and degree of substitution (DS). All factors were positively correlated with DS within a certain range. Using optimized conditions, samples with different DS were prepared, and the physicochemical properties of unmodified and carboxymethyl agars prepared by microwave and conventional methods were compared. Carboxymethylation significantly changed the physicochemical properties of the agar, improving gel transparency and reducing dissolution temperature, gel strength, gel hardness, molecular weight, and molecular size; DS was the key factor. Specifically, higher DS values resulted in greater changes. The microwave-assisted method significantly shortened the reaction time and preserved molecular weight, gel strength, and texture hardness of the agar. Therefore, as an environmentally friendly method, microwave-assisted synthesis shows great promise for producing carboxymethyl agar.https://www.mdpi.com/2310-2861/8/3/162carboxymethyl agarphysicochemical characterizationmicrowave-assisted synthesis |
| spellingShingle | Bo Qi Shaoling Yang Yongqiang Zhao Yueqi Wang Xianqing Yang Shengjun Chen Yanyan Wu Chuang Pan Xiao Hu Chunsheng Li Lunan Wang Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods Gels carboxymethyl agar physicochemical characterization microwave-assisted synthesis |
| title | Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods |
| title_full | Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods |
| title_fullStr | Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods |
| title_full_unstemmed | Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods |
| title_short | Comparison of the Physicochemical Properties of Carboxymethyl Agar Synthesized by Microwave-Assisted and Conventional Methods |
| title_sort | comparison of the physicochemical properties of carboxymethyl agar synthesized by microwave assisted and conventional methods |
| topic | carboxymethyl agar physicochemical characterization microwave-assisted synthesis |
| url | https://www.mdpi.com/2310-2861/8/3/162 |
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