Kappa-Carrageenan Extraction Data with Gel Strength and Sulfate Content

288.8 KB of experimental data on κ-carrageenan extraction using low-concentration KOH, authored by Xuewei Liu and uploaded to figshare in April 2026. The dataset likely contains measurements comparing the new KOH-based process to traditional NaOH extraction. Results show a gel strength increase to 1198.1 g/cm² and a sulfate content reduction to 15.6%.

Use Cases

• Compare gel strength and sulfate content between KOH and NaOH extraction processes based on the reported physicochemical properties.
• Analyze the relationship between alkali concentration and carrageenan yield based on the described homogeneous extraction method.
• Model the economic and environmental impact of the new process based on reported reductions in alkali, water, and wastewater consumption.
• Investigate the effect of molecular weight on thermal stability based on the decomposition temperature analysis mentioned.
• Assess rheological properties of κ-carrageenan gels based on the described gel property comparisons.

Strengths

• Specific performance metrics are reported, including gel strength (1198.1 g/cm²) and sulfate content (15.6%).
• Process efficiency improvements are quantified, such as 55.2% alkali reduction and 66.7% wastewater reduction.
• Comparative analysis between two extraction methods (KOH vs. NaOH) is described.
• Data is openly licensed under CC-BY-4.0.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• The dataset is small (288.8 KB), indicating limited scope.

Provenance

Source

figshare

Collection Method

Experimental data from a laboratory study on κ-carrageenan extraction from Eucheuma muricatum.

Freshness

Last updated 2026-04-27 07:41:56; freshness should be verified.