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<p>To promote the industrial production of ι-carrageenan and enhance its functional development, this study systematically investigated the influence of alkaline treatment duration (2–6&#xa0;h) on the structural characteristics and physical properties of ι-carrageenan derived from <i>Eucheuma denticulatum.</i> The results indicated that a 3&#xa0;h alkaline treatment achieved the highest yield (46.6%) and significantly enhanced gel strength by facilitating the formation of 3,6-anhydrogalactose (3,6-AG). Conversely, extended treatment beyond this optimum led to a progressive decline in molecular weight and product yield of ι-carrageenan. Moderate alkaline treatment (3–4&#xa0;h) improved crystallinity and thermal stability while maintaining water-holding capacity above 80% after freeze-thaw cycles. FT-IR and XRD analyses confirmed that alkaline treatment preserved the fundamental structure of ι-carrageenan while altering molecular packing order. These findings highlight elucidates the underlying mechanism that alkaline treatment time modulates product quality through 3,6-AG formation, molecular chain degradation, and crystalline reorganization, offering theoretical guidance for optimizing food-grade carrageenan production with balancing higher yield and superior functional quality.</p>

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Effects of different alkali treatment times on structure and properties of ι-Carrageenan

  • 期刊论文

  • 发表日期：

    2026年1月5日

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  • Jiawen Shi,
  • Tao Hong,
  • Zhipeng Li,
  • Yujia Ou,
  • Yanbing Zhu,
  • Yuanfan Yang,
  • Zedong Jiang,
  • Hui Ni,
  • Mingjing Zheng

摘要

To promote the industrial production of ι-carrageenan and enhance its functional development, this study systematically investigated the influence of alkaline treatment duration (2–6 h) on the structural characteristics and physical properties of ι-carrageenan derived from Eucheuma denticulatum. The results indicated that a 3 h alkaline treatment achieved the highest yield (46.6%) and significantly enhanced gel strength by facilitating the formation of 3,6-anhydrogalactose (3,6-AG). Conversely, extended treatment beyond this optimum led to a progressive decline in molecular weight and product yield of ι-carrageenan. Moderate alkaline treatment (3–4 h) improved crystallinity and thermal stability while maintaining water-holding capacity above 80% after freeze-thaw cycles. FT-IR and XRD analyses confirmed that alkaline treatment preserved the fundamental structure of ι-carrageenan while altering molecular packing order. These findings highlight elucidates the underlying mechanism that alkaline treatment time modulates product quality through 3,6-AG formation, molecular chain degradation, and crystalline reorganization, offering theoretical guidance for optimizing food-grade carrageenan production with balancing higher yield and superior functional quality.