Effects of manufacturing factors on the viscosity of a polysaccharide solution extracted from Gagome Kjellmaniella crassifolia
A highly viscous polysaccharide solution was extracted from Gagome Kjellmaniella crassifolia in 20degC water. The eluted sugar concentration was 0.16%, and the extracted carbohydrates consisted of fucoidan, laminaran, and alginate at an approximately ratio of 8.2:0.8:1.0. An increase in the extracti...
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| Veröffentlicht in: | Fisheries science 2009-04, Vol.75 (2), p.491-497 |
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| creator | Katayama, S.(Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries Sciences) Nishio, T Iseya, Z Kishimura, H Saeki, H |
| description | A highly viscous polysaccharide solution was extracted from Gagome Kjellmaniella crassifolia in 20degC water. The eluted sugar concentration was 0.16%, and the extracted carbohydrates consisted of fucoidan, laminaran, and alginate at an approximately ratio of 8.2:0.8:1.0. An increase in the extraction temperature resulted in a less viscous solution, even though the amount of eluted sugar was higher than that obtained at a lower temperature. The most viscous extraction solution was obtained at a neutral pH, with a more acidic or alkaline extraction solution being a less viscous. When the highly viscous polysaccharide solution was heated, the viscosity decreased markedly with increasing temperature. The viscosity of the polysaccharide solution increased after dialysis against water and decreased with the addition of either KCl or NaCl. However, the viscosity was recovered to previous levels by following re-dialysis against water. The removal of divalent cations by EDTA and the re-addition using CaCl2 or MgCl2 also caused reversible changes to the viscosity. These characterizations will be useful for widespread applications of viscous K. crassifolia polysaccharides. |
| doi_str_mv | 10.1007/s12562-009-0070-8 |
| format | Article |
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Faculty of Fisheries Sciences) ; Nishio, T ; Iseya, Z ; Kishimura, H ; Saeki, H</creator><creatorcontrib>Katayama, S.(Hokkaido Univ., Hakodate (Japan). Faculty of Fisheries Sciences) ; Nishio, T ; Iseya, Z ; Kishimura, H ; Saeki, H</creatorcontrib><description>A highly viscous polysaccharide solution was extracted from Gagome Kjellmaniella crassifolia in 20degC water. The eluted sugar concentration was 0.16%, and the extracted carbohydrates consisted of fucoidan, laminaran, and alginate at an approximately ratio of 8.2:0.8:1.0. An increase in the extraction temperature resulted in a less viscous solution, even though the amount of eluted sugar was higher than that obtained at a lower temperature. The most viscous extraction solution was obtained at a neutral pH, with a more acidic or alkaline extraction solution being a less viscous. When the highly viscous polysaccharide solution was heated, the viscosity decreased markedly with increasing temperature. The viscosity of the polysaccharide solution increased after dialysis against water and decreased with the addition of either KCl or NaCl. However, the viscosity was recovered to previous levels by following re-dialysis against water. The removal of divalent cations by EDTA and the re-addition using CaCl2 or MgCl2 also caused reversible changes to the viscosity. These characterizations will be useful for widespread applications of viscous K. crassifolia polysaccharides.</description><identifier>ISSN: 0919-9268</identifier><identifier>EISSN: 1444-2906</identifier><identifier>DOI: 10.1007/s12562-009-0070-8</identifier><language>eng</language><publisher>Japan: Springer Japan</publisher><subject>Algae ; Biomedical and Life Sciences ; Carbohydrates ; Cations ; Dialysis ; Effects ; EXTRACCION ; EXTRACTION ; EXTRACTOS VEGETALES ; EXTRAIT D'ORIGINE VEGETALE ; Fish & Wildlife Biology & Management ; Food Science ; Freshwater & Marine Ecology ; Kjellmaniella crassifolia ; LAMINARIACEAE ; Life Sciences ; Low temperature ; Original Article ; PLANT EXTRACTS ; POLISACARIDOS ; POLYHOLOSIDE ; POLYSACCHARIDES ; PROPIEDADES REOLOGICAS ; PROPRIETE RHEOLOGIQUE ; RHEOLOGICAL PROPERTIES ; Saccharides ; Sodium chloride ; Sugar ; TEMPERATURA ; TEMPERATURE ; VISCOSIDAD ; VISCOSITE ; VISCOSITY</subject><ispartof>Fisheries science, 2009-04, Vol.75 (2), p.491-497</ispartof><rights>The Japanese Society of Fisheries Science 2009</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c464t-ea78383ca928cccdd82ca433d9c6417803902d8dcd035ddeeb6d4e193127d8623</citedby><cites>FETCH-LOGICAL-c464t-ea78383ca928cccdd82ca433d9c6417803902d8dcd035ddeeb6d4e193127d8623</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s12562-009-0070-8$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s12562-009-0070-8$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>315,782,786,27931,27932,41495,42564,51326</link.rule.ids></links><search><creatorcontrib>Katayama, S.(Hokkaido Univ., Hakodate (Japan). 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The most viscous extraction solution was obtained at a neutral pH, with a more acidic or alkaline extraction solution being a less viscous. When the highly viscous polysaccharide solution was heated, the viscosity decreased markedly with increasing temperature. The viscosity of the polysaccharide solution increased after dialysis against water and decreased with the addition of either KCl or NaCl. However, the viscosity was recovered to previous levels by following re-dialysis against water. The removal of divalent cations by EDTA and the re-addition using CaCl2 or MgCl2 also caused reversible changes to the viscosity. These characterizations will be useful for widespread applications of viscous K. crassifolia polysaccharides.</description><subject>Algae</subject><subject>Biomedical and Life Sciences</subject><subject>Carbohydrates</subject><subject>Cations</subject><subject>Dialysis</subject><subject>Effects</subject><subject>EXTRACCION</subject><subject>EXTRACTION</subject><subject>EXTRACTOS VEGETALES</subject><subject>EXTRAIT D'ORIGINE VEGETALE</subject><subject>Fish & Wildlife Biology & Management</subject><subject>Food Science</subject><subject>Freshwater & Marine Ecology</subject><subject>Kjellmaniella crassifolia</subject><subject>LAMINARIACEAE</subject><subject>Life Sciences</subject><subject>Low temperature</subject><subject>Original Article</subject><subject>PLANT EXTRACTS</subject><subject>POLISACARIDOS</subject><subject>POLYHOLOSIDE</subject><subject>POLYSACCHARIDES</subject><subject>PROPIEDADES REOLOGICAS</subject><subject>PROPRIETE RHEOLOGIQUE</subject><subject>RHEOLOGICAL PROPERTIES</subject><subject>Saccharides</subject><subject>Sodium chloride</subject><subject>Sugar</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>VISCOSIDAD</subject><subject>VISCOSITE</subject><subject>VISCOSITY</subject><issn>0919-9268</issn><issn>1444-2906</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp9kUuLFDEUhYMo2Lb-ABdCcOOq9ObRqWQpw8z4GNCFrkPMoydNVaXNrRJ74283RQmCCxfhBu53zr3JIeQ5g9cMoH-DjB8U7wBMOz10-gHZMSllxw2oh2QHhpnOcKUfkyeIJwBQB9A78us6pehnpCXR0U1Lcn5eap6OdL2V2hoTne8j_ZHRF8zzZSUdPZfhgs77e1dziBTLsMy5ofHnXJswBppqGemtO5Yx0o-nOAzNPrfiqK8OMacyZPeUPEpuwPjsT92TrzfXX67edXefbt9fvb3rvFRy7qLrtdDCO8O19z4Ezb2TQgTjlWS9BmGABx18AHEIIcZvKsjIjGC8D1pxsSevNt9zLd-XiLMd23vWbaZYFrRNLqRRbcaevPyHPJWlTm05q5joVa-EahDbIF8LYo3JnmseXb1YBnbNw2552JaHXfOwqzHfNHhe_zfWv8b_E73YRMkV6441o_3wmTcAQHKuxG8uvJid</recordid><startdate>20090401</startdate><enddate>20090401</enddate><creator>Katayama, S.(Hokkaido Univ., Hakodate (Japan). 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Faculty of Fisheries Sciences)</au><au>Nishio, T</au><au>Iseya, Z</au><au>Kishimura, H</au><au>Saeki, H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of manufacturing factors on the viscosity of a polysaccharide solution extracted from Gagome Kjellmaniella crassifolia</atitle><jtitle>Fisheries science</jtitle><stitle>Fish Sci</stitle><date>2009-04-01</date><risdate>2009</risdate><volume>75</volume><issue>2</issue><spage>491</spage><epage>497</epage><pages>491-497</pages><issn>0919-9268</issn><eissn>1444-2906</eissn><abstract>A highly viscous polysaccharide solution was extracted from Gagome Kjellmaniella crassifolia in 20degC water. The eluted sugar concentration was 0.16%, and the extracted carbohydrates consisted of fucoidan, laminaran, and alginate at an approximately ratio of 8.2:0.8:1.0. An increase in the extraction temperature resulted in a less viscous solution, even though the amount of eluted sugar was higher than that obtained at a lower temperature. The most viscous extraction solution was obtained at a neutral pH, with a more acidic or alkaline extraction solution being a less viscous. When the highly viscous polysaccharide solution was heated, the viscosity decreased markedly with increasing temperature. The viscosity of the polysaccharide solution increased after dialysis against water and decreased with the addition of either KCl or NaCl. However, the viscosity was recovered to previous levels by following re-dialysis against water. The removal of divalent cations by EDTA and the re-addition using CaCl2 or MgCl2 also caused reversible changes to the viscosity. These characterizations will be useful for widespread applications of viscous K. crassifolia polysaccharides.</abstract><cop>Japan</cop><pub>Springer Japan</pub><doi>10.1007/s12562-009-0070-8</doi><tpages>7</tpages></addata></record> |
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| source | SpringerNature Journals |
| subjects | Algae Biomedical and Life Sciences Carbohydrates Cations Dialysis Effects EXTRACCION EXTRACTION EXTRACTOS VEGETALES EXTRAIT D'ORIGINE VEGETALE Fish & Wildlife Biology & Management Food Science Freshwater & Marine Ecology Kjellmaniella crassifolia LAMINARIACEAE Life Sciences Low temperature Original Article PLANT EXTRACTS POLISACARIDOS POLYHOLOSIDE POLYSACCHARIDES PROPIEDADES REOLOGICAS PROPRIETE RHEOLOGIQUE RHEOLOGICAL PROPERTIES Saccharides Sodium chloride Sugar TEMPERATURA TEMPERATURE VISCOSIDAD VISCOSITE VISCOSITY |
| title | Effects of manufacturing factors on the viscosity of a polysaccharide solution extracted from Gagome Kjellmaniella crassifolia |
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