Sains Malaysiana  37(1): 71-77(2008)

Effect of K+, Ca2+ And Na+ on Gelling Properties

of Eucheuma Cottonii


Jau-Shya Lee, Lo Yun Lin & Chye Fook Yee

School of Food Science and Nutrition

Universiti Malaysia Sabah, Locked Bag No. 2073

88999 Kota Kinabalu, Sabah

Received: 26 March 2007 / Accepted: 3 Julai 2007



This study was carried out to elucidate the effect of three types of cation (K+, Ca2+ and Na+) at various concentrations on the gelling properties of untreated Eucheuma cottoni, with the ultimate aim to explore the possibility of utilizing the seaweed in its natural form as gelling agent. Results obtained suggest that E. cottonii also exhibited the dramatic cation specificity of k-carrageenan, in which the dependence of gel strength follows the order: K+ > Ca2+ > Na+.  As expected, cations addition exerts adverse effect on the syneresis, water holding capacity and freeze-thaw stability of the seaweed gel. Water holding capcity of the gel is however independent of the increased concentrations of K+(p>0.05). Storage duration and storage temperature significantly (p<0.05) affect the syneresis and water holding capacity of the gel. Among the cations, K+ appears to be better in improving the gel properties of the seaweed. 

Keywords:  freeze-thaw stability; gel strength; syneresis; water holding capacity 



Kajian ini dilakukan untuk menerangkan kesan tiga jenis kation (K+, Ca2+ dan Na+) pada kepekatan berlainan ke atas ciri-ciri pengelasan Eucheuma cottonii.  Ini bertujuan mengenalpasti kemungkinan menggunakan rumpai laut ini sebagai agen pengelan dalam bentuk semulajadinya tanpa diekstrak.  Keputusan menunjukkan E. cottonii mempamerkan kespesifikan kation seperti k-karaginan, di mana kekuatan gel berubah mengikut susunan K+ > Ca2+ > Na+.  Seperti dijangka, penambahan kation mengakibatkan kesan kurang baik atas sineresis, keupayaan memegang air dan kestabilan sejukbeku-nyahsejukbeku gel rumpai laut berkenaan.  Bagaimanapun, keupayaan gel memegang air tidak dipengaruhi oleh kepekatan K+ (p>0.05).  Tempoh dan suhu penyimpanan mempengaruhi sineresis dan keupayaan memegang air dengan signifikan (p<0.05).  K+ adalah antara kation yang lebih berupaya untuk memperbaiki ciri-ciri gel rumpai laut itu. 

Kata kunci:  kestabilan sejukbeku-nyahsejukbeku; kekuatan gel; sineresis; keupayaan memegang air



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