Preliminary study on the degradation kinetics of agarose and carrageenans by ultrasound

Lii, Cheng-yi; Chen, Chun‐Hsien; Yeh, An‐I; Lai, Vivian M.‐F.

doi:10.1016/s0268-005x(99)00031-4

Cited by 89 publications

(59 citation statements)

References 20 publications

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“…Sonication of polymers is related to the polymer length, concentration and type of solvent, frequency of sound and intensity of ultrasound. So far Ultrasound has been applied in modification of several carbohydrate polymers including dextran, starch and chitosan [49], hydroxyl propyl methyl cellulose [50], carboxyl methyl cellulose, high methoxyl pectin [51], Guar gum and carrageenan gum [52,53]. While enzyme modification involves using different enzymes to break down specific bonds present in a polymer eg in pectin modification polygalacturonases are needed to depolymerize the Homogalacturonan chain, methylesterases are needed for demethylation and other enzymes to break specific bonds [54][55][56][57] similarly chemical method use specific chemicals which attack chemical bonds present in a polymer causing depolymerization [58].…”

Section: Mechanism Of Polymer Sonicationmentioning

confidence: 99%

Ultrasonic Modification of Selected Polysaccharides-Review

Ogutu¹,

Mu²,

Elahi³

et al. 2015

J Food Process Technol

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This review is a survey on ultrasonic application in selected carbohydrate polymers based upon available research reports. It covers a brief discussion on the fundamentals of ultrasound technology, before delving on the effects of ultrasound on specific polymers; pectin, chitin, starch, carrageenan and guar gum, their modification products and possible applications in food, pharmaceutical, biomedical and packaging sectors. Sonication generally leads to depolymerization and side chain break within molecules resulting into oligosugars. Oligosugars are widely used as prebiotics and specific delivery systems; moreover, nano sized products of sonication can be applied in diverse fields. Presently, ultrasonic is finding application in wider sectors therefore better understanding of the complex physico-chemical changes and mechanism of the action of high-intensity ultrasound and its effect on techno-functional properties of compounds would immensely fortify the application of ultrasonic technology.

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Section: Mechanism Of Polymer Sonicationmentioning

confidence: 99%

Ultrasonic Modification of Selected Polysaccharides-Review

Ogutu¹,

Mu²,

Elahi³

et al. 2015

J Food Process Technol

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“…Interesting, we also found that PUE showed higher antioxidant activities than PME and PHRE. Some reports have supported this result that ultrasonic treatment could degrade the polysaccharides to lower the viscosity and increase the solubility Liu et al, 2006;Lii et al, 1999).…”

Section: Resultsmentioning

confidence: 73%

Optimization of the Microwave-Assisted Extraction Process for Polysaccharides in Himematsutake (Agaricus blazei Murrill) and Evaluation of Their Antioxidant Activities

Zhang

Pan

et al. 2011

FSTR

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Microwave-assisted extraction (MAE) technique was employed for the extraction of himematsutake (Agaricus blazei Murrill) polysaccharide (PMAE) and optimized by Box-Behnken design. The optimum conditions were extraction time 29.37 min, microwave power 400 W, extraction temperature 74.64℃ and ratio of water to material 32.7:1 with an enhanced yield of 12.35%. Furthermore, PMAE had increased antioxidant activity in various oxidative systems in vitro when compared to polysaccharides extracted by conventional methods. The data obtained clearly showed that MAE is a fine way to extract the polysaccharides in A. blazei Murrill. Further, PMAE may be developed into a functional food as well as potential therapeutic agent.

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“…Recently, applications of ultrasound techniques in the laboratory and food industry are requiring more and more study: to depolymerize macromolecules, make emulsions, disrupt biological cells, and deflocculate droplets, [11][12][13] particularly to extract low molecular substances from plant raw materials.…”

Section: Introductionmentioning

confidence: 99%

“…22 Commonly, these macromolecules exposed to high-energy ultrasound show permanent reductions in the solution viscosity or gel strength due to decreases in the molecular weight and its distribution. 13 Furthermore, more recently, based on ultrasonic irradiation of a dimethylsulfoxide solution of hardwood lignin, Seino et al 23 found that alkyl phenyl ether bonds, known as lignin linkage bonds, were homolytically scissoned by ultrasonic treatment. This is a significant finding since the order of acetylation was found to be lignin Ͼ hemicelluloses Ͼ holocellulose and since cellulose did not react.…”

Section: Introductionmentioning

confidence: 99%

Acetylation of wheat straw using simplified procedure and ultrasonic irradiation

Sun

2002

J of Applied Polymer Sci

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An investigation of the acetylation of wheat straw with acetic anhydride using a simplified procedure and with or without ultrasonic irradiation was undertaken. The new procedure greatly shortened the reaction time and simplified the chemical recovery. Acetylation weight gains of 15.8% can be achieved in 1 h at 120°C without ultrasound assistance. At the same reaction conditions but with ultrasound assistance at 60°C for 5 min, a weight percent gain (WPG) value of 15.0% was obtained, indicating a slightly negative effect of ultrasonic irradiation on the rate of acetylation without solvents or catalysts. However, a positive sonication effect on the solubility of low molecular materials, mainly extractives, was found in all the cases of the reactions. The characterization of acetylated wheat straw was performed by FTIR, solid-state 13 C-NMR, and thermal studies, which provided evidence for acetylation. The thermal stability of acetylated straw was found to be higher than that of unmodified wheat straw.

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Preliminary study on the degradation kinetics of agarose and carrageenans by ultrasound

Cited by 89 publications

References 20 publications

Ultrasonic Modification of Selected Polysaccharides-Review

Ultrasonic Modification of Selected Polysaccharides-Review

Optimization of the Microwave-Assisted Extraction Process for Polysaccharides in Himematsutake (Agaricus blazei Murrill) and Evaluation of Their Antioxidant Activities

Acetylation of wheat straw using simplified procedure and ultrasonic irradiation

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