Resumen

SALAS DE LA TORRE, Norma, CORDOVA CASTANEDA, César, LENGUA CALLE, Rosa et al. Cuantificación de κ y λ -carragenanos a partir de la macroalga Chondracanthus chamissoi. Rev. Soc. Quím. Perú, oct./dic. 2009, vol.75, no.4, p.414-421. ISSN 1810-634X.

Obtaining κ-carrageenan and λ-carrageenan is a function of the proper selection of algae, correct identification of the stages of life, control of parameters such as temperature, pH, time, concentration of solutions. The extraction process is based on solubility in hot water and insolubility in polar organicsolvents. Gametophyte phase is a starting point for the production of κ-carrageenan and phase sporophitic is geared to the production of λ-carrageenan. The gelling capability (κ-carrageenan) and viscosante behaviour (λ-carrageenan) are characteristics that apply to gellify or thicken aqueous systems. The gelling fraction obtained was used in the formulation of dairy products. The κ-carrageenan obtained in the laboratory replaced Lactogel FL610 and Lactogel PS451 in the formulation of custard pudding and excellent consistency, texture, flavor, color and low calorie content. It can be used as a stabilizer in the processing of nectars replacing carboxymethylcellulose. Chocolated milk produced with λ-carrageenan confirms that carrageenan coming from the tetraspores stage of life imparts a higher viscosity to the suspensions.

Palabras llave: carrageenan; chondracanthus; polysaccharides; fraction gelling.