Alginate is one of the most significant of all the hydrocolloids used in food. In order to understand why this is so, this chapter describes those alginate characteristics which are crucial for food applications. Emphasis is placed on how the nature of brown algae used for alginate extraction determines the alginate chemistry and thereby the functional properties and applicability of alginates. Knowledge recently obtained from elaborate genetic engineering and biotechnological research (Ertesvåg, 1994) describes a possible way of controlling alginate chemistry by the use of ‘manmade’ alginate modifying enzymes.
Unable to display preview. Download preview PDF.
- Cottrell, I.W. and Kovacs, P. (1980) In: Handbook of Water-soluble Gums and Resins, R.L. Davidson, ed., McGraw-Hill, New York.Google Scholar
- Ertesvåg, H. (1994) Cloning and characterisation of a mannuronan C-5-epimerase gene family from Azotobacter vinelandii. Thesis, UNIGEN — Center for Molecular Biology, Dept. of Chemistry, University of Trondheim, Norway, 75pp.Google Scholar
- Onsøyen, E. (1990) Marine hydrocolloids in biotechnological applications — the topical demand: to what extent must they be purified and characterized. In: Advances in Fisheries Technology and Biotechnology for Increased Profitability, paper from the 34th Atlantic Fisheries Technological Conference and Seafood Biotechnology Workshop, M.N. Voigt and J.R. Botta, eds, Technomic Publishing Co. Inc., Lancaster, USA, 265–286.Google Scholar
- Marine hydrocolloids in biotechnological applications — the topical demand: to what extent must they be purified and characterizedPronova Biopolymer A/S (1995) Proton Alginates in Pet Food.Google Scholar
- Pronova Biopolymer A/S (1995) Technical Information — Alginates.Google Scholar
- Schmidt, G.R. and Means, W.J. (1986) Process for preparing algin/calcium gel structured meat products. US Patent 4,603,054.Google Scholar
- Toft, K. (1982) Interactions between Pectins and Alginates. Prog. Food Nutr. Sci., 6, 89–96.Google Scholar
- Toft, K., Grasdalen, H. and Smidsrød, O. (1986) Synergistic gelation of alginates and pectins. In: ACS Symposium Series No. 310, Chemistry and Function of Pectins, M.L. Fishman and J.J. Jen, eds, American Chemical Society.Google Scholar