Agar quality promotion prepared by desulfation with hydrogen peroxide

Qiong Xiao; Ding An; Cong Zhang; Huifen Weng; Yonghui Zhang; Fuquan Chen; Anfeng Xiao

doi:10.1016/j.ijbiomac.2019.12.206

Agar quality promotion prepared by desulfation with hydrogen peroxide

Int J Biol Macromol. 2020 Feb 15:145:492-499. doi: 10.1016/j.ijbiomac.2019.12.206. Epub 2019 Dec 26.

Authors

Qiong Xiao¹, Ding An², Cong Zhang², Huifen Weng¹, Yonghui Zhang¹, Fuquan Chen¹, Anfeng Xiao³

Affiliations

¹ College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China.
² College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.
³ College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China. Electronic address: xxaaffeng@jmu.edu.cn.

PMID: 31883896
DOI: 10.1016/j.ijbiomac.2019.12.206

Abstract

The modified agars were prepared using H₂O₂ in ethanol solution at appropriate pH conditions. Some interesting physical and chemical properties of modified agar were determined and characterized compared with those of raw agar, and the underlying mechanisms were preliminarily studied. Results showed that the maximum gel strength of the modified agar was 1068 g/cm², which increased by 30.9% compared with that of raw agar (816 g/cm²), and the minimum sulfate content of the modified agar was 0.21%, which decreased by 73.4% compared with that of raw agar (0.79%). Moreover, the viscosity, molecular weight, gelling temperature and melting temperature all decreased, whereas the whiteness and transparency increased after modification. Fourier transform infrared spectroscopy, scanning electron microscopy and thermogravimetric analysis indicated that the spatial structure of agar have changed after treated with H₂O₂. Taken together, the results demonstrated that the desulfation of agar with H₂O₂ is a promising approach with practical significance.

Keywords: Desulfation; Hydrogen peroxide; Modified agar; Physical and chemical properties; Quality promotion.

MeSH terms

Agar / chemistry*
Agar / ultrastructure
Chemical Phenomena
Galactose / chemistry
Hydrogen Peroxide / chemistry*
Molecular Structure
Molecular Weight
Spectroscopy, Fourier Transform Infrared
Sulfates / chemistry
Temperature
Thermogravimetry
Transition Temperature
Viscosity

Substances

Sulfates
Agar
Hydrogen Peroxide
Galactose