Molecular-weight characteristics of galactomannan and carrageenan View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2013-07

AUTHORS

M. V. Lesnichaya, G. P. Aleksandrova, B. G. Sukhov, A. V. Rokhin

ABSTRACT

It was established that the action of [H+] at concentration 1.96∙10–2 M at 90°C for 5–20 min decreased sharply the molecular weight of galactomannan and carrageenan and increased their overall reductive capability. The action of [OH–] at concentrations 2.6∙10–2 and 26∙10–2 under the same conditions was characterized by a slow decrease of the molecular weight and retention of the functionality of the polysaccharides. It was shown that modified galactomannan and κ-carrageenan exhibited increased watersolubility while retaining the structure and gel-forming and stabilizing capabilities and degree of sulfation (for carrageenan). More... »

PAGES

405-410

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10600-013-0625-x

DOI

http://dx.doi.org/10.1007/s10600-013-0625-x

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1003819629


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