• The Korean Journal of Food And Nutrition
• /
• v.11 no.1
• /
• pp.99-106
• /
• 1998

Two kinds of carrageenan were extracted from red seaweeds, Tichocarpus crinitus, collected in The Peter the Great Bay of Russia on August, 1996. One is KC1-insoluble carrageenan and another is KC1-soluble carrageenan. The yield of KC1-insoluble carrageenan was 17.15%, which is composed of 18.06% total sulfate, 5.61% protein, 3.51% K+, 0.49% Na+, 1.66% Ca2+, 54.26% galactose, 4.68% xylose, trace of mannose and glucose. The yield of KC1-soluble carrageenan was 3.52%, which is composed of 24.06% total sulfate, 5.2% protein, 5.32% K+, 0.16% Na+, 2.80% Ca2+, 33.54% galactose, 5.48% xylose, 4.32% mannose, trace of glucose. But rhamnose was not detected in both case. FT-IR spectrum showed that the KC1-insoluble carrageenan was kappa-type carrageenan and that KC1-soluble carrageenan was lambda, iota hybrid-type carrageenan. KC1-insoluble carrageenan was very weakly formation the gel compared with KC1-insoluble carrageenan from other red seaweeds. So we investigated viscosity. Both type carrageenan was stable in the temperature until 9$0^{\circ}C$, 1 hr. The viscosity of the solution of KC1-insoluble carrageenan was increased to about two folds by K+, but was not changed by Ca2+. The viscosity of the solution of KC1-soluble carrageenan was reduced by K+ and Ca2+. Both of them was stabilized in alkali but was reduced in comparison with acid conditions. In this study, both carrageenan was expected as thickening agent than gelling agent for food additives.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.9 no.3
• /
• pp.163-168
• /
• 1976

Three species of Rhodophyceae namely Chondrus ocellatus, Grateloupia filicina and Gigartina tenella were collected from the coast of Haeundae, Busan, on June 33, 1975. And analysed with respect to the content of carrageenan and such chemical characteristics as the content of sulphate and 3, 6-anhydrogalactose, the solubility in potassium chloride solution. In addition, the same chemical properties were tested on the fractions separated by the different concentration of potassium chloride. Carrageenan content in Chondrus ocellatus was relatively higher than two other samples. All the samples showed more than thirty five percent. The Gigartina-carrageenan showed the highest 3,6-anhydrogalactose content among three samples of carrageenan obtained from different species, and the lowest marked from the Grateloupia-carrageenan. In comparison of the solubility of carrageenan in potassium chloride solution, the precipitation yields at 0.125M potassium chloride were marked in order of Chondrus-carrageenan, Grateloupia-carrageenan, and Gigartina-carrageenan, and the yields at 0.125 M to 2.0 M potassium chloride were in Gigartina-carrageenan, Grateloupia-carrageenan, and Chondrus-carrageenan, and the yields from the soluble fraction at 2.0 M potassium chloride were in order of Grateloupia-carrageenan, Gigartina-carrageenan, and Chondrus-carrageenan. It is noteworthy from the result of characteristics of carrageenans that, 3,6-andydrogalactose content was closely related to the solubility of carrageenans in potassium chloride solution and to the sulphate content which might affect reversibly.

• Korean Journal of Food Science and Technology
• /
• v.40 no.1
• /
• pp.42-46
• /
• 2008

The physical properties of ${\kappa}/{\lamda}$- and ${\kappa}/{\iota}$-carrageenan films, mixed with ${\lamda}$- or ${\iota}$-carrageenan (${\kappa}:{\lamda}$ or ${\kappa}:{\iota}$ = 2:1, 1.5:1.5, 1.2:1.8) and with polyethylene glycol, were compared to those of ${\kappa}$-, ${\lamda}$-, or ${\iota}$-carrageenan films. The tensile strengths of the ${\kappa}/{\lamda}$- and ${\kappa}/{\iota}$-carrageenan films decreased with increasing mixing ratios of ${\kappa}/{\lamda}$- or ${\kappa}/{\iota}$-carrageenan, respectively, and were lower than those of the ${\lamda}$- and ${\iota}$-carrageenan films. The elongations and water vapor permeabilities of the ${\kappa}/{\lamda}$- and ${\kappa}/{\iota}$-carrageenan films increased with increasing mixing ratios of ${\lamda}$- and ${\iota}$-carrageenan, respectively, and were higher than those of the ${\lamda}$- or ${\iota}$-carrageenan films.

• Textile Coloration and Finishing
• /
• v.27 no.4
• /
• pp.318-326
• /
• 2015

A pre-treatment process is essential for getting high quality of digital textile printing(DTP). In this study, we have studied three kinds of carrageenan polymer(k-, ${\lambda}$-, i-Carrageenan) as a pre-treatment thickening agent for the first time. Alginate polymer was also examined and its results were compared with that of the three kinds of carrageenan polymer. To confirm the performance of each thickening agent, we examined for a sharpness, color strength and fastness(washing, rub, light). The result showed that ${\lambda}$-Carrageenan has superior property in sharpness with low viscosity and i-Carrageenan was excellent in the color strength among the pre-treatment agents. Washing fastness to color change and staining for the all samples were 4 or 4-5 grade. Both dry and wet rubbing fastness of the samples were 4-5 grade. However, ${\lambda}$-Carrageenan coated sample has the lowest grade in light fastness. As a result, we found the possibility of carrageenan polymer as pre-treatment agent.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.32 no.4
• /
• pp.495-500
• /
• 1999

The carrageenans are linear, sulfated Polysaccharides extracted from various species of the Rhodophyta (marine red algae). The carrageenan backbone is based on a repeating disaccharide sequence of $\beta$-D-galactopyranose residues linked glycosidically through position 1 and 3, and $\alpha$-D-galactopyranose residues linked glycosidically through position 1 and 4. Carrageenans are typical food polysaccharides in that food applications overwhelmingly dominate their end uses. Other applications, hewer, including cosmetics, pharmaceuticals, industrial suspensions and paints are also of importance But because of its high degree of gelling and viscosity with low solubility, carrageenan is limited to use beyond $0.03\%$ as food additives. Response Surface Methodology was applied for optimizing the processing parameters of ultrasound treatment in order to produce low-molecular-weight carrageenan. The use of ultrasound significantly reduced viscosity of $\lambda$-carrageenan solutions. Optimal parameters for ultrasound reduction of carrageenan molecular weight were: temperature, $10^{\circ}C$; ultrasound intensity, 121.64 $W/cm^2$ ; tarrageenan concentration, $2\%$; treatment time, 40 min. As the gel permeation chromatogram of dextran standards (M.W.= 500,000 ; 260,000 ; 167,000 ; 71,400 ; 42,000) and ultrsound treated carrageenan, the molecular weight of ultrasound treated carrageenan were approximately 200,000 (peak 1) and 60,000 (peak 2), respectively.

• Journal of Life Science
• /
• v.28 no.9
• /
• pp.1076-1080
• /
• 2018

Carrageenan (CGN) has been used as a safe food additive for several decades. CGN has also been widely used to induce inflammation in various animal models. Likewise, degraded CGN (dCGN), which is produced by subjecting CGN to acid hydrolysis, also induces inflammation and does so more effectively than CGN. One of the most important characteristics of an immunological adjuvant is its ability to activate innate immunity. The immune-adjuvant effects of CGN and dCGN have not yet been studied in detail. The purpose of this study was to evaluate the immunological adjuvant activities of both CGN and dCGN, which was done by comparing the levels of an ovalbumin (OVA)-specific antibody after treatment with OVA in the absence or presence of CGN or dCGN in plasma from immunized mice. CGN and dCGN showed similar levels of adjuvant activity, as evidenced by increased antibody titer. Specifically, both CGN and dCGN significantly increased the levels of OVA-specific IgG, IgG1, and IgG2a antibodies in the plasma as compared with OVA alone (the control). However, compared to the positive control (Freund's adjuvant), both CGN and dCGN caused greater increases in IgG1 than in IgG2a. These results suggest that CGN and dCGN have similar adjuvant activities and produce more IgG1 antibodies than IgG2a.

• Biomedical Science Letters
• /
• v.10 no.3
• /
• pp.259-262
• /
• 2004

The aim of present study was to examine the effect of carrageenan on the tendon of skeletal muscle of rat. The tendon damage was induced by injection of carrageenan into skeletal hind muscle of rats. Rats were killed on 48 hours after carrageenan injection. The resulting tendons were fixed with 10％ neutral buffered formalin (NBF), dehydrated, embedded, sectioned by 4 μm, and stained by phosphotungstic acid hematoxylin (PTAH) or hematoxylin-eosin (H-E). Carrageenan induced the segregation of tendon fibers, intratendinous cleft, segregation of muscle cell group, wave arrangement of tendon fiber. The results suggest that carrageenan induced tendon damage of rat's skeletal muscle by morphological changes.

• KSBB Journal
• /
• v.7 no.2
• /
• pp.144-148
• /
• 1992

The purpose of this study is to develop a continuous process for sorbitol production using dried Zymomonas mobilis immobilized in K-carrageenan. The methods of glularaldehyde cross-linking of enzymes in CTAB (celyltrimetylammoniumbromide) treated cells immobilized in K-carrageenan showed stability for the production of sorbitol for 30 days of operation. K-carrageenan beads entrapping permeabilized cells were dried to Improve bead rigidity and storage stability. A semi-batch process with dry beads was carried out and only a small loss of enzyme activity (less than 8%) was observed during 72h. The value of Vmax for the dry K-carrageenan beads was found to be one half or that for free cells. It was shown that the productivities of the continuous process with wet K-carrageenan beads and dry beads at a dilution rate 0.1h-1 were 3.4g/L-h and 2.88h/L-h, respectively.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.3
• /
• pp.288-295
• /
• 2006

This study was conducted to examine the possibility of improvement effect in suppression of precipitation and nasty smell creation in Takju mash. First of all, gum shown to be lowest precipitation velocity was selected and this was applied to the fermentation of Takju mash for comparing with the control in terms of fermentation aspects and various qualities of Takju mash. Precipitation amount and precipitation velocity of suspension in Takju mash added with carrageenan was shown to be the lowest than that of others. Compared with the control, alcohol was highly generated in Takju mash added with carrageenan, especially between two and four days. Total acidity was shown to be highly increased until 2 days in Takju mash and thereafter to be slightly increased. Takju mash added with carrageenan was shown to be lower on the second stage than the control. Fusel oil produced from mash added with carrageenan was 0.046${\sim}$0.113${\mu}$l/ml and mash added with carrageenan generated less fusel oil than the control by 1.6${\sim}$3.2 fold. Yeast growth on the mash added with carrageenan was revealed to be helpful during fermentation periods. In general, sensory characteristics of Takju mash were shown to be more superior in mash added with carrageenan than in other samples. While nasty smell produced from a sample without gums was perceived after 2 days of Takju mash storage, nasty smell of Takju mash added with carrageenan was recognized after 6 days during storage. In conclusion, precipitation of suspension and nasty smell production in Takju mash were found to be suppressed by addition of carrageenan during Takju fermentation.

• Korean Journal of Food Science and Technology
• /
• v.30 no.2
• /
• pp.379-384
• /
• 1998

Biodegradable carrageenan films and carrageenan-coated papers were developed and their characteristics of lipid permeation was investigated for possible substitution of PE-coated papers used in packaging of oily or greasy foods. Both carrageenan coated papers and free carrageenan films were highly resistant to lipid penetration. Among the carrageenans tested, ${\kappa}-carrageenan$ film showed the most resistant followed by ${\lambda}-$ and i-carrageenan films. The resistance to lipid increased as the thickness of ${\kappa}-carrageenan$ layer increased. Carrageenan coated papers with $4\;and\;5\;kg/ream\;(278m^2)$ showed the lipid resistance comparable to that of the PE-coated paper. Free films also showed the same trends of the lipid resistance as the carrageenan coated papers, but the degree of lipid resistance was approximately ten times higher than that of carrageenan coated paper. Degree of lipid penetration of carrageenan films and carrageenan-coated papers increased exponentially against time. ${\kappa}-carrageenan$ coated papers over 4 kg/ream showed to have an adequate lipid barrier property for being utilized for packaging greasy food products.