EFFECT OF OZONATION PROCESS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF κ-CARRAGEENAN
κ-Carrageenan is a sulfated galactan extracted from red algae (Rhodophyceae) which has many functions. However, nonfood applications of κ-carrageenan have been limited by its superior gelling and viscosity properties. The effect of ozonation on physicochemical and rheological properties of κ-carrage...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2017-03-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201701&vol=1&aid=4485 |
| Summary: | κ-Carrageenan is a sulfated galactan extracted from red algae (Rhodophyceae) which has many functions. However, nonfood applications of κ-carrageenan have been limited by its superior gelling and viscosity properties. The effect of ozonation on physicochemical and rheological properties of κ-carrageenan solution at different pH was investigated. κ-Carrageenan solution was prepared in the ratio of 1:100 (w/v) and was treated with dissolved ozone with concentration of 80±2 ppm. This ozonation was conducted at different times and pH. The viscosity of ozone-treated κ-carrageenan solution was analyzed using Brookfield viscometer and the sulfate content was determined using FT-IR spectra and barium chloride-gelatin method. The results show that the viscosity of ozone-treated κ-carrageenan decreases appreciably with time. The highest percentage reduction in viscosity occurs at pH 3, followed by pH 7 and 10. The FT-IR spectra reveals that the chemical structure of degraded κ-carrageenan, in term of sulfate content, is only slightly affected by the ozone treatment. |
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| ISSN: | 1582-540X 1582-540X |