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, M., Matulewicz, M.C., Cerezo, A.S.
Formato: JOUR
Materias:
Carbonates
Caustic soda
Ionic strength
Reaction kinetics
Salts
Sugars
Caraggeenans
Cyclization reaction
Sodium carbonate
Starch
Acceso en línea: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
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spelling todo:paper_01448617_v32_n3-4_p293_Ciancia2023-10-03T14:59:43Z Alkaline modification of carrageenans. Part III. Use of mild alkaline media and high ionic strengths Ciancia, M. Matulewicz, M.C. Cerezo, A.S. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, M.
Matulewicz, M.C.
Cerezo, A.S.
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.
format JOUR
author Ciancia, M.
Matulewicz, M.C.
Cerezo, A.S.
author_facet Ciancia, M.
Matulewicz, M.C.
Cerezo, A.S.
author_sort Ciancia, M.
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
url http://hdl.handle.net/20.500.12110/paper_01448617_v32_n3-4_p293_Ciancia
work_keys_str_mv AT cianciam alkalinemodificationofcarrageenanspartiiiuseofmildalkalinemediaandhighionicstrengths
AT matulewiczmc alkalinemodificationofcarrageenanspartiiiuseofmildalkalinemediaandhighionicstrengths
AT cerezoas alkalinemodificationofcarrageenanspartiiiuseofmildalkalinemediaandhighionicstrengths
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