Evaluation of the response surface methodology on melting point and gelling temperature of carrageenan from Hypnea flagelliformis

Document Type : scientific research article

Authors

1 Ph.D. Student in Sea Food Processing, Faculty of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Corresponding Author, Associate Prof., Dept. of Sea Food Processing, Faculty of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Assistant Prof., Dept. of Sea Food Processing, Faculty of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

Carrageenan is a marine biopolymer that can be extracted from cell wall of some red carrageenophyte. In this present, response surface methodology was used to investigate the procedure of carrageenan melting point and gelling temperature from algae of Hypnea flagelliformis. Independent variables, alkalinity concentration (0/25-2%), extraction temperature (70-90°C) and extraction time (60-240 minutes) were applied in five levels. all
Base on the result, effects of all independent variables on melting point were significant (p<0.05), whereas alkalinity concentration had significant effect on gelling temperature (p>0.05). Polynomial models developed for the melting point and gelling temperature indicated that optimum conditions. Optimum data for independent variables were alkalinity concentration 1.54%, temperature 85 °C and time 203 minutes.
Confirmatory test was earned as follows melting point 63.8 ±0.91 °C and gelling temperature 37.29 ±0 /62 °C. The experimental data and model forecasting were similar (P> 0.05).

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References

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Journal of Utilization and Cultivation of Aquatics
Volume 12, Issue 3
October 2023
Pages 147-158

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