Journal
FOOD HYDROCOLLOIDS
Volume 74, Issue -, Pages 32-36Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2017.07.028
Keywords
NaCMC; Heat treatment; Degradation; Hydrolysis
Categories
Funding
- Stora Enso Oyj
Ask authors/readers for more resources
High purity (>99.5%) NaCMC solution was heated in ion-exchanged water and in an aqueous 10 mM NaHCO3 buffer solution and studied as a function of time and temperature. The effects of thermal treatment on viscosity, pH, molecular weight and cationic demand of the solutions were measured. It was found that the anionic groups of carboxymethylcellulose are relatively stable against thermally induced degradation, but a reduction in NaCMC chain length and viscosity was observed. Only the highest applied temperature ( 177 degrees C), especially without any pH control, destroyed the side groups of the NaCMC. This was observed as a decrease in cationic demand and in the formation of glycolic acid. The application of buffer was noticed to retard the degradation of side groups. The observed decrease in viscosity with increasing reaction time in the presence of air was relatively well described by a second order reaction. (C) 2017 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available