کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4908973 | 1427092 | 2017 | 39 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of acid hydrolysis and dialysis of κ-carrageenan on its ice recrystallization inhibition activity
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Influence of acid hydrolysis and dialysis of κ-carrageenan on its ice recrystallization inhibition activity Influence of acid hydrolysis and dialysis of κ-carrageenan on its ice recrystallization inhibition activity](/preview/png/4908973.png)
چکیده انگلیسی
The objective of this study was to investigate the influence of molecular weight of κ-carrageenan on its ice recrystallization inhibition (IRI) activity. To reduce the molecular weight, acid hydrolysis with 0.1 M trifluoroacetic acid (TFA) at 80 °C or 0.1 M hydrochloric acid (HCl) at 60 °C was performed. In addition, molecular weight was reduced by dialyzing κ-carrageenan against demineralized water. It was demonstrated that IRI activity of κ-carrageenan decreases with decreasing molecular weight, which is contrary to previous studies. It was shown in our study that the different results may be attributed to an aggregation of κ-carrageenan molecules due to high NaCl concentration, originated from HCl and subsequent neutralization with NaOH. This aggregation causes a decrease in IRI activity. Furthermore, it was shown that the addition of a small amount of NaCl can lead to an increase in IRI activity of κ-carrageenan.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 209, September 2017, Pages 26-35
Journal: Journal of Food Engineering - Volume 209, September 2017, Pages 26-35
نویسندگان
Andreas Leiter, Johanna Mailänder, Daniel Wefers, Mirko Bunzel, Volker Gaukel,