THE DEGRADATION OF CARRAGEENIN: I. KINETICS IN AQUEOUS SOLUTION AT pH 7
Keyword(s):
The degradation of carrageenin in buffered aqueous solution at pH 7.0 has been studied over the temperature range 60° to 101 °C. by following the change in viscosity and reducing properties. Kinetic analysis indicates the occurrence of two reactions: (a) an initial rapid degradation representing only about 0.3% of the complete hydrolysis, followed by (b) a first-order random degradation having k = 2.75 × 1013 e−29,200,/RT hr−1. The latter reaction becomes important at temperatures above 60 °C. The results indicate that carrageenin is more unstable than would be expected of a simple 1–3 galactan, and that two types of weak linkage are involved in the structure of the polysaccharide.
2010 ◽
Vol 5
(12)
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pp. 1934578X1000501
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Keyword(s):
1977 ◽
Vol 55
(20)
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pp. 3596-3601
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2004 ◽
Vol 6
(19)
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pp. 4690
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Keyword(s):
1995 ◽
Vol 50
(4)
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pp. 545-550
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