Enzyme - Assisted production of semi - refined carrageenan (SRC) form red seaweed (Kappaphycus alvarezii)

Abstract

With the purpose to find out a suitable procedure for production of semi-refined kappa carrageenan (SRC) from Kappaphycus alvarezii, an investigation was made on quantitative and qualitative estimation of carrageenan subjected to enzymatic treatment conditions during soaking and cooking steps. Concretely, raw material (red seaweed) was soaked in enzyme solution at concentration 1% (v/w) during 30 minute gave the best compromise for yield and solubility degree. The yield decreased while the solubility degree and the gel strength increased as the concentration for KOH solution increased from 4% to 6%. As for the effect of temperature, the yield decreased while the solubility degree and the gel strength increased as the cooking temperature increased from 60 to 70oC. Finally, a manufacturing procedure of 8 steps for SRC processing was proposed. The present study showed that treatment of seaweed Kappaphycus alvarezii with Viscozyme L 1.0% (v/w) during 30 min and then cooking with 5% KOH at 700C for 2 hr presented the best conditions for yield, solubility degree and gel strength. Thus, it was found to be the most appropriate conditions for SRC processing. The SRC product from this procedure was analyzed for viscosity value, total ash and sulfate content. The quality of the product met the international standards.