Kinetics of microwave degradation of λ-carrageenan from Chondrus ocellatus

lambda-Carrageenan from Chondrus ocellatus was degraded by microwave. The changes in intrinsic viscosity [eta] during degradation were investigated. Based on the concept that the random scission of glycosidic linkage basically obeys first-order kinetics, [eta] for each short-term microwave process could be obtained. The degradation rate coefficient (k(n)) of kinetics equation describing the microwave degradation of lambda-carrageenan on different conditions was determined. The results demonstrated that changes of external pressure play a most important role in degradation of X-carrageenan for same short-term microwave process. The susceptibility to degradation is also related to molecular size and concentration of lambda-carrageenan. But at higher stress, the relationship between k(n) and [eta](n) deviates first-order kinetics. (c) 2006 Elsevier Ltd. All rights reserved.