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Quantitative Aspects of the Interaction of Carrageenan with Cationic Substances
Author(s) -
GRAHAM HORACE D.,
THOMAS LINNIE B.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00066.x
Subject(s) - carrageenan , cetylpyridinium chloride , chemistry , precipitation , cationic polymerization , ammonium , sulfation , ultrafiltration (renal) , chromatography , ammonium chloride , chloride , pulmonary surfactant , organic chemistry , biochemistry , physics , meteorology
SUMMARY Using the interaction of carrageenan (Seakem type 5) with cetylpyridinium chloride as the type example, investigation was made of optimum conditions for the precipitation of carrageenan and its fractions by quaternary ammonium detergents. Found to be very critical factors for quantitative precipitation were the temperature and pH of the reaction medium. Comparatively, the amount of detergent cation bound by a particular sulfated hydrocolloid is indicative of its degree of sulfation.