Preparation of κ-carrageenan oligosaccharides by photocatalytic degradation: Structural characterization and antioxidant activity

Preparation of κ-carrageenan oligosaccharides by photocatalytic degradation: Structural characterization and antioxidant activity

To accurately, efficiently, and environmentally prepare carrageenan oligosaccharides, we have developed a method that uses H2O2 and TiO2 as catalysts for the photodegradation of κ-carrageenan (KC). The photodegradation of KC was monitored using various amounts of TiO2 and H2O2 and different concentr...

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Bibliographic Details
Main Authors: Ziyu Li, Kit-Leong Cheong, Bingbing Song, Huan Yin, Qian Li, Jing Chen, Zhuo Wang, Baojun Xu, Saiyi Zhong
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry: X
Subjects:
κ-Carrageenan
Photodegradation
Oligosaccharide
Structural characterization
Antioxidant activities
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524001810

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