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...
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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 |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201701&vol=1&aid=4485 |
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| author | AJI PRASETYANINGRUM BAKTI JOS RATNAWATI RATNAWATI |
| author_facet | AJI PRASETYANINGRUM BAKTI JOS RATNAWATI RATNAWATI |
| author_sort | AJI PRASETYANINGRUM |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-f9835eac3fae46bb9d027ee63b3f7fca |
| institution | DOAJ |
| issn | 1582-540X 1582-540X |
| language | English |
| publishDate | 2017-03-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-f9835eac3fae46bb9d027ee63b3f7fca2025-08-20T03:06:31ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2017-03-01181918EFFECT OF OZONATION PROCESS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF κ-CARRAGEENANAJI PRASETYANINGRUM0 BAKTI JOS1RATNAWATI RATNAWATI21Diponegoro University, Faculty of Engineering, Department of Chemical Engineering, Jl. Prof. H. Soedarto, SH., Semarang 50275, Indonesia1Diponegoro University, Faculty of Engineering, Department of Chemical Engineering, Jl. Prof. H. Soedarto, SH., Semarang 50275, Indonesia1Diponegoro University, Faculty of Engineering, Department of Chemical Engineering, Jl. Prof. H. Soedarto, SH., Semarang 50275, Indonesiaκ-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.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201701&vol=1&aid=4485depolymerizationκ-carrageenanozone treatmentviscositysulfate content |
| spellingShingle | AJI PRASETYANINGRUM BAKTI JOS RATNAWATI RATNAWATI EFFECT OF OZONATION PROCESS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF κ-CARRAGEENAN Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry depolymerization κ-carrageenan ozone treatment viscosity sulfate content |
| title | EFFECT OF OZONATION PROCESS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF κ-CARRAGEENAN |
| title_full | EFFECT OF OZONATION PROCESS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF κ-CARRAGEENAN |
| title_fullStr | EFFECT OF OZONATION PROCESS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF κ-CARRAGEENAN |
| title_full_unstemmed | EFFECT OF OZONATION PROCESS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF κ-CARRAGEENAN |
| title_short | EFFECT OF OZONATION PROCESS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF κ-CARRAGEENAN |
| title_sort | effect of ozonation process on physicochemical and rheological properties of κ carrageenan |
| topic | depolymerization κ-carrageenan ozone treatment viscosity sulfate content |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201701&vol=1&aid=4485 |
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