ι-Carrageenan  (Synonyms: IOTA-角叉菜; Viscarin SD 309)

ι-Carrageenan (Viscarin SD 309) is a biochemical reagent. ι-Carrageenan can be isolated from Eucheuma serra or red algae H. musciformis and S. filiformis. ι-Carrageenan has potential application in protein emulsion flocculation and stability^[1][2][3][4].

包含 ι-Carrageenan (16.67-100% 分散在混合物中) 的膜显示出聚合和低透明度^[1]。
ι-Carrageenan (0.088 wt% 和 0.13 wt%) 在 PH=6 时以剂量依赖的方式改善牛血清白蛋白 (BSA) 乳液的液滴尺寸分布^[3]。
ι-Carrageenan (0.0011、0.011 和 0.22 wt%；8 d) 在 PH=9 时对 BSA 乳液的表观平均液滴尺寸影响较小^[3]。
ι-Carrageenan (0-0.15 wt%) 在 PH=3 时以剂量依赖的方式增加 β-乳球蛋白 (β-Lg) 乳液的平均粒径^[4]。
ι-Carrageenan (0-0.16 wt%；7 d) 在 PH=6 时显示出良好的 β-Lg 乳化稳定性^[4]。

MCE has not independently confirmed the accuracy of these methods. They are for reference only.

9062-07-1

固体

White to light yellow

IOTA-角叉菜

Room temperature in continental US; may vary elsewhere.

• [1]. Paula G A, et al. Development and characterization of edible films from mixtures of κ-carrageenan, ι-carrageenan, and alginate[J]. Food Hydrocolloids, 2015, 47: 140-145.

  [2]. LIN L, et al. Molecular origin of the rheological characteristics of ι-carrageenan isolated from Togekirinsai (Eucheuma serra)[J]. Food Science and Technology Research, 2001, 7(2): 176-180.

  [3]. Dickinson E, et al. Effect of ι-carrageenan on flocculation, creaming, and rheology of a protein-stabilized emulsion[J]. Journal of agricultural and food chemistry, 1997, 45(10): 3799-3806.

  [4]. Gu YS, et al. Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions. J Agric Food Chem. 2004 Jun 2;52(11):3626-32.  [Content Brief]