Iota carrageenan

The lambda type is nongelling, and functions as a thickner. Iota-carrageenan has been recommended (45) for use in formulating low fat ground beef due to its abihty to retain moisture, especially through a freeze—thaw cycle which is typical for ground beef patties. Oat bran and oat fiber can also be used to improve moisture retention and mouth feel. Modified starches can be used as binders to maintain juiciness and tenderness in low fat meat products. Maltodextrins (dextrose equivalent less than 20) may be used as binders up to 3.5% in finished meat products. Other carbohydrates such as konjac flour, alginate, microcrystalline cellulose, methylceUulose, and carboxymethylceUulose have also been used in low fat meat products (see CELLULOSE ETHERs). 

Kappa- and iota-carrageenans exist as right-handed, threefold heflces that form double heflces reversibly. The double-hehcal segments of kappa- and... 

The structures of agarose, iota- and kappa-carrageenan have been determined by x-ray fiber diffraction (24-27). The quality of the diffraction data obtained from each of these three specimens varies considerably and the way in which these data are used in structure determination is outlined here. Diffraction patterns from oriented specimens of agarose, and kappa- and iota-carrageenan are shown in Figure 6 (28). The molecular repeat distances derived from these patterns are listed in Table I. 

Figure 5. Chemical repeating units of (a) agarose, (b) iota-carrageenan, and (c) kappa-carrageenan.

Figure 6. X-ray fiber diffraction patterns from (a) agarose, (b) Ca " iota-carrageenan, and (c) K " kappa-carrageenan. (Reproduced with permission from ref. 28. Copyright 1989 Elsevier.)...

Property High methoxyl pectin Low methoxyl pectin Kappa carrageenan Iota carrageenan Lambda carrageenan... 

C. Viebke, J. Borgstrom, and L. Piculell, Characterisation of kappa- and iota-carrageenan coils and helices by MALLS/GPC, Carbohydr. Polym., 27 (1995) 145-154. 

W. Anderson and W. Bowtle, Determination of iota-carrageenan with 2-thiobarbituric acid, Analyst, 99 (1974) 178-183. 

C. A. Stortz and A. S. Cerezo, Room temperature, low-field 13C-n.m.r. spectra of degraded kappa/iota carrageenans, Int. J. Biol. Macromol., 13 (1991) 101-104. 

A. G. Viana, M. D. Noseda, M. E. R. Duarte, and A. S. Cerezo, Alkali modification of carrageenans. Part V. The iota-nu hybrid carrageenan from Eucheuma denticulatum and its cyclization to iota-carrageenan, Carbohydr. Polym., 58 (2004) 455 460. 

C. W. Greer, C. Rochas, and W. Yaphe, Iota-carrageenan oligosaccharides as model compounds for structural analysis of iota-carrageenan by 13C-NMR spectroscopy, Bot. Mar., 28 (1985) 9-14. 

R. D. Villanueva, W. G. Mendoza, M. R. C. Rodrigueza, J. B. Romero, and M. N. E. Montano, Structure and functional performance of gigartinacean kappa-iota hybrid carrageenan and solieriacean kappa-iota carrageenan blends, Food Hydrocolloids, 18 (2004) 283—292. 

R. Hoffman, W. W. Bums, and D. H. Paper, Selective inhibition of cell proliferation and DNA synthesis by the polysulfated carbohydrate iota-carrageenan, Cancer Chem. Pharmacol., 36 (1995) 325-334. 

LM pectin/calcium systems Xanthan/carob and iota-carrageenan Xanthan/chromium Sodium alginates Gelatin. 

Rodriguez-Hemandez, A. I. and Tecante, A. 1999. Dynamic viscoelastic behavior of gellan-iota-carrageenan and gellan-xanthan gels. Food Hydrocolloids 13 59-64. 

---