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The stability of carrageenin in dried irish moss ( Chondrus crispus )
Author(s) -
Gordon Young E.,
Goring D. A. I.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090903
Subject(s) - moss , botany , biology , irish , horticulture , linguistics , philosophy
A single uniform batch of the red alga, Chondrus crispus (Irish moss), was dried and portions were stored at 4°, 10° and 20° for two years. It is shown that there was loss in gel strength of the carrageenin present after one year at all temperatures of storage and a fall in viscosity was noted at 20°. These losses became more marked after two years at all temperatures tested, and indicated marked degradation of carrageenin in the plant. No difference in sulphate was detected until after two years at 10° and 20° when a slight loss occurred.