To the top

Page Manager: Webmaster
Last update: 9/11/2012 3:13 PM

Tell a friend about this page
Print version

Characterization of Carra… - University of Gothenburg, Sweden Till startsida
To content Read more about how we use cookies on

Characterization of Carrageenan Extracted from Hypnea bryoides in Oman.

Journal article
Authors Ahmed Ali Al-Alawi
Insaaf Mohammed Al-Marhubi
Mohammed Said Moosa Al-Belushi
Bassam Soussi
Published in Marine biotechnology (New York, N.Y.)
Volume 10
Issue 1007
Pages 10126
ISSN 1436-2236
Publication year 2011
Published at Institute of Clinical Sciences, Department of Surgery
Pages 10126
Language en
Subject categories Medical and Health Sciences


Carrageenophyte red seaweed from Oman, Hypnea bryoides, extracted using three different processes: an aqueous, a mild alkaline, and a more vigorous alkaline extraction was investigated. The resulting extract precipitated by alcohol was subject to chemical and rheological measurements. The total carbohydrate [ranged from 36.78 to 41.65 g/100 g], and ash [39.04 to 43.11 g/100 g] were the most abundant components in H. bryoides and contrary to the two, lipid content was found at a minimum [ranging from 2.95 to 3.38 g/100 g]. Alkali treatment with NaOH allowed complete conversion of kappa (κ) carrageenan form as detected by FTIR analysis. Total yield by alkali treatments gave higher yields (33%) compared with aqueous treatments (12%). However, subsequent aqueous treatment produced mixed carrageenan (μ and κ) with higher molecular weight compared with the alkali treatments which produced single carrageenan form (κ) with molecular weight of 4.1 × 10(5) Da. The effects of thermal history on gel-sol and sol-gel transition were investigated by differential scanning calorimeter (DSC) and rheology on a pure sample and 1.5% κ-carrageenan mixture added with 30 mM KCl. Transition temperatures from DSC and rheology showed comparable results and were in good agreement with those previously reported.

Page Manager: Webmaster|Last update: 9/11/2012

The University of Gothenburg uses cookies to provide you with the best possible user experience. By continuing on this website, you approve of our use of cookies.  What are cookies?