Quantitative analysis of hydrocolloids in food systems by methanolysis coupled to reverse HPLC. Part 1. Gelling carrageenans

A procedure for quantitative determination of gelling carrageenans, namely kappa- and iota-carrageenans, in complex food systems, is presented. It involves three main steps: (i) homogenization and freeze-drying of sample; (ii) mild methanolysis of carrageenans; (iii) reverse HPLC analysis of 3,6-anh...

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Bibliographic Details
Published inFood hydrocolloids Vol. 14; no. 1; pp. 9 - 17
Main Authors Quemener, B, Marot, C, Mouillet, L, Da Riz, V, Diris, J
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 2000
Elsevier
Subjects
Biological and medical sciences
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
Gelling carrageenans
General aspects
Methanolysis
Reverse HPLC
Reverse HPLC
Gelling carrageenans
Methanolysis
Textural agent
Foodstuff
Food additive
Reversed phase chromatography
Gelling agent
Analysis method
Food technology
Biopolymer
Carrageenan
Hydrocolloid
Polysaccharide
Quantitative analysis
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Summary:A procedure for quantitative determination of gelling carrageenans, namely kappa- and iota-carrageenans, in complex food systems, is presented. It involves three main steps: (i) homogenization and freeze-drying of sample; (ii) mild methanolysis of carrageenans; (iii) reverse HPLC analysis of 3,6-anhydrogalactose dimethylacetal released. The proposed method is specific for gelling carrageenans and allows their determination in the presence of other hydrocolloids such as pectins, alginates, xanthan or galactomannans. Recoveries were generally higher than 80%, with precision of 3.2% and a sensitivity of about 0.03%. Carrageenans may be directly determined in complex food products such as yogurt, gelling milk or pâté without need for prior delipidation, deproteinization or extraction steps.
ISSN:0268-005X
1873-7137
DOI:10.1016/S0268-005X(99)00042-9