Preparation and Characterization of κ-Carrageenan Modified with Maleic Anhydride and Its Application in Films.

Carrageenan / chemistry Maleic Anhydrides / chemistry Temperature Tensile Strength Ultraviolet Rays Water / chemistry
film maleic anhydride modification physicochemical property κ-carrageenan

Journal

Marine drugs
ISSN: 1660-3397
Titre abrégé: Mar Drugs
Pays: Switzerland
ID NLM: 101213729

Informations de publication

Date de publication:
26 Aug 2021
Historique:
received: 08 08 2021
revised: 24 08 2021
accepted: 25 08 2021
entrez: 26 9 2021
pubmed: 27 9 2021
medline: 22 1 2022
Statut: epublish

Résumé

In this work, the physicochemical properties of maleic anhydride (MAH)-modified κ-carrageenan (κCar) (MC) were characterized and compared with those of native κ-carrageenan (NC). The Fourier transform infrared spectrum of MC exhibited that κCar was successfully modified. Thermogravimetric analysis indicated that the thermal stability of MC was decreased. When the degree of substitution was 0.032, MC exhibited a low gel strength (759 g/cm

Identifiants

DOI: 10.3390/md19090486 PMID: 34564148 PMC: PMC8471587
pubmed: 34564148
pii: md19090486
doi: 10.3390/md19090486
pmc: PMC8471587
pii:
doi:

Substances chimiques

Maleic Anhydrides 0
Water 059QF0KO0R
Carrageenan 9000-07-1

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : Major Science and Technology Programs and Special Topics of Fujian Province
ID : 2020NZ012013

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Auteurs

Yuan Zhou (Y)

College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.

Fu-Quan Chen (FQ)

College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
National R&D Center for Red Alga Processing Technology, Xiamen 361021, China.
Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.
Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.

Si Chen (S)

College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.

Qiong Xiao (Q)

College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
National R&D Center for Red Alga Processing Technology, Xiamen 361021, China.
Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.
Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.

Hui-Fen Weng (HF)

College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
National R&D Center for Red Alga Processing Technology, Xiamen 361021, China.
Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.
Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.

Qiu-Ming Yang (QM)

College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
National R&D Center for Red Alga Processing Technology, Xiamen 361021, China.
Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.
Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.

An-Feng Xiao (AF)

College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
National R&D Center for Red Alga Processing Technology, Xiamen 361021, China.
Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China.
Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China.

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