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EFFECT OF OZONATION PROCESS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF Îș-CARRAGEENAN


AJI PRASETYANINGRUM 1*, BAKTI JOS 1, RATNAWATI RATNAWATI 1
1. Diponegoro University, Faculty of Engineering, Department of Chemical Engineering, Jl. Prof. H. Soedarto, SH., Semarang 50275, Indonesia
*Corresponding author: ajiprasetyaningrum@gmail.com

Issue:

SCSCC6, Volume XVIII, No. 1

Section:

Volume 18, No. 1 (2017)

Abstract:

Îș-Carrageenan is a sulfated galactan extracted from red algae (Rhodophyceae) which has many functions. However, nonfood applications of Îș-carrageenan have been limited by its superior gelling and viscosity properties. The effect of ozonation on physicochemical and rheological properties of Îș-carrageenan solution at different pH was investigated. Îș-Carrageenan solution was prepared in the ratio of 1:100 (w/v) and was treated with dissolved ozone with concentration of 80±2 ppm. This ozonation was conducted at different times and pH. The viscosity of ozone-treated Îș-carrageenan solution was analyzed using Brookfield viscometer and the sulfate content was determined using FT-IR spectra and barium chloride-gelatin method. The results show that the viscosity of ozone-treated Îș-carrageenan decreases appreciably with time. The highest percentage reduction in viscosity occurs at pH 3, followed by pH 7 and 10. The FT-IR spectra reveals that the chemical structure of degraded Îș-carrageenan, in term of sulfate content, is only slightly affected by the ozone treatment.

Keywords:

depolymerization, Îș-carrageenan, ozone treatment, viscosity, sulfate content.

Code [ID]:

CSCC6201701V01S01A0002 [0004485]

DOI:

Full paper:

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