FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (7): 90-92.

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Effects of Heat and Ultraviolet Radiation on Sodium Alginate’Degradation

 MA  Cheng-Hao, YU  Li-Juan, ZHANG  Yi-Ming, PENG  Qi-Jun   

  1. 1.The Chemical and Material Engineering Institute of Southern Yangtze University;2.Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy
  • Online:2004-07-15 Published:2011-10-24

Abstract: The M/G ratios of the sodium alginate extracted from the kelp and gulfweed were 1.62 and 0.91 respectively. Afterthe heat-proof testing, it was found that the sodium alginate viscosity with M/G ratio 1.62 began decreasing at 60℃, but thesodium alginate’ viscosity with M/G ratio 0.91 would not decrease until 80℃.Ultraviolet radiation would have at so a degradationeffect on sodium alginate and it would became obvious with the time. The degradation ratio of the 1% sodium alginate aquatic solutionwas thirteen times that of the dry sodium alginate with water content 13.54%.

Key words: sodium alginate, M/G ratio, viscosity, heat-proof, ultraviolet radiation