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Quantitative Determination of Carrageenan in Milk and Milk Products Using Papain and Cetyl Pyridinium Chloride
Author(s) -
GRAHAM HORACE D.
Publication year - 1968
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.1365-2621.1968.tb03636.x
Subject(s) - chemistry , carrageenan , papain , pyridinium , chromatography , chloride , food science , organic chemistry , enzyme
SUMMARY– Proteins in milk, chocolate milk, evaporated milk, and ice cream containing added carrageenan were digested with papain at 70°C in the presence of 1.0 M NaCl. The digest was adjusted to pH 8.0 to 8.5 with NaOH. Celite was added and the mixture filtered over glass wool. Carrageenan in the filtrate was precipitated with cetyl pyridinium chloride (C.P.C.) in the presence of 0.5 to 1.0 M KCl and Celite. The carrageenan‐C.P. precipitate was washed with 0.1% C.P.C.‐0.05 M KCI until the filtrate was negative to the Benedict's test. Then, it was dissolved in 30% H 2 SO 4 and the carbohydrate content determined by the phenol‐H 2 SO 4 method. At concentrations of 0.01 to 0.2% carrageenan, average recoveries of 92 to 102% were obtained from milk. For chocolate milk, evaporated milk and ice cream, and at a level of 0.1% carrageenan, recoveries of 90, 94 and 96%, respectively, were obtained. Optimum conditions for the isolation of the carrageenan cetyl pyridinium complex were established.