Effect of K+, Ca2+ and Na+ nn gelling properties of eucheuma cottonii
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 ob...
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| Format: | Article |
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Universiti Kebangsaan Malaysia
2008
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| _version_ | 1796928235813994496 |
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| author | Jau-Shya Lee, Lo , Yun Lin Chye , Fook Yee |
| author_facet | Jau-Shya Lee, Lo , Yun Lin Chye , Fook Yee |
| author_sort | Jau-Shya Lee, |
| collection | UKM |
| description | 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. |
| first_indexed | 2024-03-06T03:56:15Z |
| format | Article |
| id | ukm.eprints-5122 |
| institution | Universiti Kebangsaan Malaysia |
| last_indexed | 2024-03-06T03:56:15Z |
| publishDate | 2008 |
| publisher | Universiti Kebangsaan Malaysia |
| record_format | dspace |
| spelling | ukm.eprints-51222012-06-18T03:32:56Z http://journalarticle.ukm.my/5122/ Effect of K+, Ca2+ and Na+ nn gelling properties of eucheuma cottonii Jau-Shya Lee, Lo , Yun Lin Chye , Fook Yee 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. Universiti Kebangsaan Malaysia 2008 Article PeerReviewed Jau-Shya Lee, and Lo , Yun Lin and Chye , Fook Yee (2008) Effect of K+, Ca2+ and Na+ nn gelling properties of eucheuma cottonii. Sains Malaysiana, 37 (1). pp. 71-77. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol37num1_2008/vol37num2_07page71-77.html |
| spellingShingle | Jau-Shya Lee, Lo , Yun Lin Chye , Fook Yee Effect of K+, Ca2+ and Na+ nn gelling properties of eucheuma cottonii |
| title | Effect of K+, Ca2+ and Na+ nn gelling properties of eucheuma cottonii |
| title_full | Effect of K+, Ca2+ and Na+ nn gelling properties of eucheuma cottonii |
| title_fullStr | Effect of K+, Ca2+ and Na+ nn gelling properties of eucheuma cottonii |
| title_full_unstemmed | Effect of K+, Ca2+ and Na+ nn gelling properties of eucheuma cottonii |
| title_short | Effect of K+, Ca2+ and Na+ nn gelling properties of eucheuma cottonii |
| title_sort | effect of k ca2 and na nn gelling properties of eucheuma cottonii |
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