Influence of acid hydrolysis and dialysis of κ-carrageenan on its ice recrystallization inhibition activity
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DOI: 10.1016/j.jfoodeng.2017.04.013
Abstract: Abstract The objective of this study was to investigate the influence of molecular weight of κ-carrageenan on its ice recrystallization inhibition (IRI) activity. To reduce the molecular weight, acid hydrolysis with 0.1 M trifluoroacetic acid (TFA)… read more here.
Keywords: molecular weight; carrageenan; carrageenan ice; acid ... See more keywords