| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604043 | Food Hydrocolloids | 2013 | 4 Pages |
Abstract
Three original alginates extracted from Madagascar seacoast algae are purified and characterized. Especially, a protocol for isolation of pure alginate is proposed including EDTA to obtain a good yield of recovery. The main characteristics of alginates are given (M/G ratios, average molecular weight) and discussed in relation with their origin. At end, gels are formed in presence of calcium excess and their rheological moduli are compared and related to the M/G ratios.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Marie Pascaline Rahelivao, Hanta Andriamanantoanina, Alain Heyraud, Marguerite Rinaudo,