Molecular-weight-distribution and the behaviour of kappa-carrageenan on hydrolysis

Encapsulation of β-carotene from sea buckthorn (Hippophaë rhamnoides L.) juice in furcellaran beads

“…It may be caused by the acid degradation of furcellaran in solution in the presence of sea buckthorn juice (pH 2.9). Severe degradation of the furcellaran in solution occurs below pH 3-4 (Ekström, 1985;Andersen, 1988). However, the gelled states are stable and furcellarans may be utilized at low pH if gelling is accomplished rapidly (Therkelsen, 1993).…”

Carrageenans: Biological properties, chemical modifications and structural analysis – A review

“…Strong mineral acids are known to hydrolyze carrageenans and the treatment of j-carrageenan with simulated gastric fluid (pH 1.0) showed significant breakdown, as measured by SEC (Ekström, 1985). Under closely controlled pH and temperature conditions, the acid-catalyzed changes in MWD determined by SEC can be described by a first-order hydrolysis process involving selective attack at carrageenan glycosidic linkages (Myslabodski et al, 1996).…”

Carrageenan: a review

“…The originating species were E. Cottonii for kappa-carrageenan and E. spinosum for iota-carrageenan; however, this is not stated in the paper. The greater stability of iota-carrageenan to degradation may reflect the conformation of the macromolecule in the medium used (Ekstrom and Kuivinen 1983;Ekstrom 1985;International Food Additives Council 1997). No evidence of fermentation was seen after incubation of rat caecal contents (International Food Additives Council 1997) with iota-carrageenan from E. spinosum (Grasso et al 1973).…”