Preliminary study on the degradation kinetics of agarose and carrageenans by ultrasound

被引：92

作者：

Lii, CY

Chen, CH

Yeh, AI

Lai, VMF ^{[1
]}

机构：

[1] Providence Univ, Dept Food & Nutr, Taichung 43301, Taiwan

[2] Acad Sinica, Inst Chem, Taipei 11529, Taiwan

[3] Natl Taiwan Univ, Grad Inst Food Sci & Technol, Taipei 10764, Taiwan

来源：

FOOD HYDROCOLLOIDS | 1999年 / 13卷 / 06期

关键词：

agarose; carrageenans; ultrasonic degradation; kinetics;

D O I：

10.1016/S0268-005X(99)00031-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The changes in intrinsic viscosity ([eta]) during ultrasonic degradation of agarose, kappa- and L-carrageenans in water were investigated. Based on the concept that the random scission of glycosidic linkage basically obeys first-order kinetics, the degradation rate (k) for each short-term ultrasonication process could be obtained. The resultant k values for 0.5 wt% polysaccharide systems appeared to decrease quite linearly with reduced [eta], in contrast to those for 1.5 wt% systems. Both k value and its [eta]-dependence of diluted and concentrated systems were in the order of agarose > kappa-carr > iota-carr, depending on the concentration of polysaccharides. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：477 / 481

页数：5

共 27 条

[1] THE DETERMINATION OF THE KINETICS OF POLYSACCHARIDE THERMAL-DEGRADATION USING HIGH-TEMPERATURE VISCOSITY MEASUREMENTS [J].