Effect of acid hydrolysis on the molecular weight of kappa carrageenan by GPC-LS

被引：48

作者：

Myslabodski, DE

Stancioff, D

Heckert, RA

机构：

[1] FMC CORP,CHEM RES & DEV CTR,PRINCETON,NJ 08543

[2] FMC CORP,FOOD INGREDIENTS DIV,ROCKLAND,ME 04841

来源：

CARBOHYDRATE POLYMERS | 1996年 / 31卷 / 1-2期

关键词：

D O I：

10.1016/S0144-8617(96)00054-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Kappa carrageenan was subjected to acid-catalyzed hydrolysis under closely controlled pH and temperature conditions. The effect of acid hydrolysis was followed by measuring the change in molecular weight by gel permeation chromatography (GPC) coupled to a triple detector system consisting of a single (90 degrees) angle laser light scattering (RALLS) detector, a viscometer and a refractometer. The changes in the weight average (M(w)) molecular weight of kappa carrageenan can be described by a first-order random hydrolysis process involving selective attack at carrageenan glycosidic linkages. Kinetic parameters are also calculated and a general mathematical model is presented relating hydrolysis rate to pH and temperature. The model was used to compare carrageenan molecular weight change to published data on gel strength variation. Copyright (C) 1996 Elsevier Science Ltd

引用

页码：83 / 92

页数：10

共 27 条

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HEAT DEGRADATION OF CARRAGEENAN IN A MILK SALT SYSTEM [J].