Extraction, Characterisation And Application Of Agar From Gracilaria Sp
The methods for extraction of agar from seaweeds differed either in the type of extraction solution, its concentration, the heating temperature or heating time used. Alkali pre-treatment of the seaweeds has also been performed in order to improve the agar gel strength. Sodium hydroxide has been u...
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1999
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my-upm-ir.118482016-01-06T00:47:26Z Extraction, Characterisation And Application Of Agar From Gracilaria Sp 1999-06 Wongsuban, Benchamaporn The methods for extraction of agar from seaweeds differed either in the type of extraction solution, its concentration, the heating temperature or heating time used. Alkali pre-treatment of the seaweeds has also been performed in order to improve the agar gel strength. Sodium hydroxide has been used and the conditions were varied in terms of sodium hydroxide concentration, soaking temperature and time. In this study, the optimum conditions for extraction of agar from Gracilaria sp. were determined. The characteristics of the extracted agar were then compared with that of conumercial agar and the behaviour of the agar in roselle jelly was also determined. The three species of Gracilaria used in this study were Gracilaria changii, Gracilaria fisheri and Gracilaria tenuistipitata. Agar was extracted from the seaweeds using different extraction solutions. They were distilled water, sulphuric acid, acetic acid and sodium hexametaphosphate. The concentrations of sulphuric acid and acetic acid were in the range of 0.005-0.03% while the concentrations of sodium hexametaphosphate were in the range of 0.0005-0.003 M. Gracilaria Agar Plant Extracts 1999-06 Thesis http://psasir.upm.edu.my/id/eprint/11848/ http://psasir.upm.edu.my/id/eprint/11848/1/FSMB_1999_1_A.pdf application/pdf en public masters Universiti Putra Malaysia Gracilaria Agar Plant Extracts Faculty of Food Science and Biotechnology |
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Universiti Putra Malaysia |
| collection |
PSAS Institutional Repository |
| language |
English |
| topic |
Gracilaria Agar Plant Extracts |
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Gracilaria Agar Plant Extracts Wongsuban, Benchamaporn Extraction, Characterisation And Application Of Agar From Gracilaria Sp |
| description |
The methods for extraction of agar from seaweeds differed either in the type
of extraction solution, its concentration, the heating temperature or heating time
used. Alkali pre-treatment of the seaweeds has also been performed in order to
improve the agar gel strength. Sodium hydroxide has been used and the conditions
were varied in terms of sodium hydroxide concentration, soaking temperature and
time. In this study, the optimum conditions for extraction of agar from Gracilaria
sp. were determined. The characteristics of the extracted agar were then compared
with that of conumercial agar and the behaviour of the agar in roselle jelly was also
determined. The three species of Gracilaria used in this study were Gracilaria
changii, Gracilaria fisheri and Gracilaria tenuistipitata. Agar was extracted from
the seaweeds using different extraction solutions. They were distilled water,
sulphuric acid, acetic acid and sodium hexametaphosphate. The concentrations of
sulphuric acid and acetic acid were in the range of 0.005-0.03% while the
concentrations of sodium hexametaphosphate were in the range of 0.0005-0.003 M. |
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Wongsuban, Benchamaporn |
| author_facet |
Wongsuban, Benchamaporn |
| author_sort |
Wongsuban, Benchamaporn |
| title |
Extraction, Characterisation And Application Of Agar From Gracilaria Sp
|
| title_short |
Extraction, Characterisation And Application Of Agar From Gracilaria Sp
|
| title_full |
Extraction, Characterisation And Application Of Agar From Gracilaria Sp
|
| title_fullStr |
Extraction, Characterisation And Application Of Agar From Gracilaria Sp
|
| title_full_unstemmed |
Extraction, Characterisation And Application Of Agar From Gracilaria Sp
|
| title_sort |
extraction, characterisation and application of agar from gracilaria sp |
| granting_institution |
Universiti Putra Malaysia |
| granting_department |
Faculty of Food Science and Biotechnology |
| publishDate |
1999 |
| url |
http://psasir.upm.edu.my/id/eprint/11848/1/FSMB_1999_1_A.pdf |
| _version_ |
1747811272214183936 |