{"refrec":{"BRefID":280684,"RR":"<b>Yaich, H.; Garna, H.; Besbes, S.; Paquot, M.; Blecker, C.; Attia, H.</b> (2013). Effect of extraction conditions on the yield and purity of ulvan extracted from <i>Ulva lactuca</i>. <i>Food Hydrocolloids 31(2)</i>: 375-382. <a href=\"https://dx.doi.org/10.1016/j.foodhyd.2012.11.013\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodhyd.2012.11.013</a>","BEntID":272703,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Food Hydrocolloids 31(2)</i>: 375-382. <a href=\"https://dx.doi.org/10.1016/j.foodhyd.2012.11.013\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodhyd.2012.11.013</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Yaich, H.; Garna, H.; Besbes, S.; Paquot, M.; Blecker, C.; Attia, H.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Yaich, H. <i>et al.</i>","Englishabstract":"A study of the influence of extraction conditions (pH: 1.5 and 2; temperature: 80 °C and 90 °C; extraction time: 1–3 h), on the yield, chemical composition and purity of the sulphated cell wall polysaccharides ulvan, extracted from the green seaweed <i>Ulva lactuca</i> and precipitated by alcohol is carried out. The alcohol precipitate yields varied from 21.68% to 32.67% (%dw/dw) depending on the pH. At pH 2, the alcohol precipitate yields and the uronic acid recovery from extract juice are higher than those obtained at pH 1.5. Other compounds than ulvan such as cellulose, hemicellulose, proteins and ash are solubilized from the cell walls of <i>Ulva lactuca</i> at both pH, and they are precipitated with alcohol. The alcohol precipitate obtained from different extraction conditions has high uronic acid (20.37%–23.60%) and neutral sugar content (20.09%–29.12%), especially when the conditions (pH, temperature) are drastic. It contains rhamnose (13.35%–15.59%), glucose (2.90%–10.97%), and xylose (2.36%–2.73%). A decrease in the molecular weight of ulvan was observed at acid pH, and for long extraction times. The presence of proteins (1.94%–2.32%) and inorganic material (33.36%–47.15%) in alcohol precipitate prove the lower purity of ulvan extracted and shows that ulvan precipitation with ethanol is not specific.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Effect of extraction conditions on the yield and purity of ulvan extracted from <i>Ulva lactuca</i>","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"Ulvan; Ulva lactuca; Extraction conditions; Alcohol; Yields;Polysaccharide characterization","OtherDescriptors":null,"Notes":null,"AnaPub":2013,"MonPub":null,"DateUpdate":"2022-05-24","DateCreate":"2016-10-09","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000314664000028","VABBcode":null,"OpenAcc":0,"DOI":"10.1016/j.foodhyd.2012.11.013"},"refs":null,"anarec":{"AnaID":280684,"PubliDate":2013,"Pagination":"375-382","XtraPublOfAnaID":null,"ISBN":null,"Volume":"31","Issue":"2","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":258836,"SerRR":"Food Hydrocolloids. 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