Alkaline modification of carrageenans. Part III. Use of mild alkaline media and high ionic strengths

The cyclization reaction (formation of 3,6-anhydro-α-D-galactose and 3,6-anhydro-α-D-galactose 2-sulfate units from α-D-galactose 6-sulfate and 2,6-disulfate residues, respectively) of carrageenans follows a pseudo-first-order kinetics. This reaction can be carried out, at reasonable rates, in sodiu...

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Autores principales:	Ciancia, Marina, Matulewicz, María Cristina, Cerezo, Alberto Saúl
Publicado:	1997
Materias:	Carbonates Caustic soda Ionic strength Reaction kinetics Salts Sugars Caraggeenans Cyclization reaction Sodium carbonate Starch
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01448617_v32_n3-4_p293_Ciancia http://hdl.handle.net/20.500.12110/paper_01448617_v32_n3-4_p293_Ciancia
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_01448617_v32_n3-4_p293_Ciancia
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spelling	paper:paper_01448617_v32_n3-4_p293_Ciancia2023-06-08T15:12:08Z Alkaline modification of carrageenans. Part III. Use of mild alkaline media and high ionic strengths Ciancia, Marina Matulewicz, María Cristina Cerezo, Alberto Saúl Carbonates Caustic soda Ionic strength Reaction kinetics Salts Sugars Caraggeenans Cyclization reaction Sodium carbonate Starch The cyclization reaction (formation of 3,6-anhydro-α-D-galactose and 3,6-anhydro-α-D-galactose 2-sulfate units from α-D-galactose 6-sulfate and 2,6-disulfate residues, respectively) of carrageenans follows a pseudo-first-order kinetics. This reaction can be carried out, at reasonable rates, in sodium hydroxide solutions less concentrated than those usually employed or by using a milder base such as sodium carbonate. Rate constants were also determined at a fixed sodium hydioxide concentration but using different ionic strengths. No specific salt effects were observed at a given sodium hydroxide concentration and ionic strength. © 1997 Elsevier Science Ltd. * To whom correspondence should be addressed. Fil:Ciancia, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Matulewicz, M.C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Cerezo, A.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1997 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01448617_v32_n3-4_p293_Ciancia http://hdl.handle.net/20.500.12110/paper_01448617_v32_n3-4_p293_Ciancia
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Carbonates Caustic soda Ionic strength Reaction kinetics Salts Sugars Caraggeenans Cyclization reaction Sodium carbonate Starch
spellingShingle	Carbonates Caustic soda Ionic strength Reaction kinetics Salts Sugars Caraggeenans Cyclization reaction Sodium carbonate Starch Ciancia, Marina Matulewicz, María Cristina Cerezo, Alberto Saúl Alkaline modification of carrageenans. Part III. Use of mild alkaline media and high ionic strengths
topic_facet	Carbonates Caustic soda Ionic strength Reaction kinetics Salts Sugars Caraggeenans Cyclization reaction Sodium carbonate Starch
description	The cyclization reaction (formation of 3,6-anhydro-α-D-galactose and 3,6-anhydro-α-D-galactose 2-sulfate units from α-D-galactose 6-sulfate and 2,6-disulfate residues, respectively) of carrageenans follows a pseudo-first-order kinetics. This reaction can be carried out, at reasonable rates, in sodium hydroxide solutions less concentrated than those usually employed or by using a milder base such as sodium carbonate. Rate constants were also determined at a fixed sodium hydioxide concentration but using different ionic strengths. No specific salt effects were observed at a given sodium hydroxide concentration and ionic strength. © 1997 Elsevier Science Ltd. * To whom correspondence should be addressed.
author	Ciancia, Marina Matulewicz, María Cristina Cerezo, Alberto Saúl
author_facet	Ciancia, Marina Matulewicz, María Cristina Cerezo, Alberto Saúl
author_sort	Ciancia, Marina
title	Alkaline modification of carrageenans. Part III. Use of mild alkaline media and high ionic strengths
title_short	Alkaline modification of carrageenans. Part III. Use of mild alkaline media and high ionic strengths
title_full	Alkaline modification of carrageenans. Part III. Use of mild alkaline media and high ionic strengths
title_fullStr	Alkaline modification of carrageenans. Part III. Use of mild alkaline media and high ionic strengths
title_full_unstemmed	Alkaline modification of carrageenans. Part III. Use of mild alkaline media and high ionic strengths
title_sort	alkaline modification of carrageenans. part iii. use of mild alkaline media and high ionic strengths
publishDate	1997
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01448617_v32_n3-4_p293_Ciancia http://hdl.handle.net/20.500.12110/paper_01448617_v32_n3-4_p293_Ciancia
work_keys_str_mv	AT cianciamarina alkalinemodificationofcarrageenanspartiiiuseofmildalkalinemediaandhighionicstrengths AT matulewiczmariacristina alkalinemodificationofcarrageenanspartiiiuseofmildalkalinemediaandhighionicstrengths AT cerezoalbertosaul alkalinemodificationofcarrageenanspartiiiuseofmildalkalinemediaandhighionicstrengths
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Alkaline modification of carrageenans. Part III. Use of mild alkaline media and high ionic strengths

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