Abstract
The degradation of kappa-carrageenan by acid hydrolysis in a LiCl/HCl pH 2 buffer has been studied at various temperatures. The reduction in weight-average molecular weight has been measured over time by size exclusion chromatography with multi-angle laser light scattering and refractive index detection. The hydrolysis process has also been followed by gel breaking strength and low-shear viscosity measurements. These parameters have been correlated to the molecular weights, thus allowing for the possibility of replacing complicated molecular weight determinations by parameters which can be measured more simply. The results can be of use in process design and optimization as well as control. Kinetic constants and activation energies for kappa-carrageenan hydrolysis have also been obtained from each of the parameters measured.
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