HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Hansen, P. M. T. Articles by Whitney, R. McL. Search for Related Content PubMed Articles by Hansen, P. M. T. Articles by Whitney, R. McL.

A Quantitative Test for Carrageenin Ester Sulphate in Milk Products¹

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

A method was developed to determine gravimetrically the concentration of carrageenin in some milk products by the sulphate content of a dialyzed milk-carrageenin system after hydrolysis with hydrochloric acid and decolorization with activated carbon. The effects of the variables involved were studied. The method was employed to determine the ester-sulphate content of the carrageenin anions of various salts of - and -carrageenin. The results obtained for the -carrageenin were in agreemnt with those predicted from the commonly accepted structure of this fraction, whereas the value for the -fraction suggested a slight alteration in its reported structure.

It is suggested that this method could also be used to determine the sulphate content of milk if the dialysis step were omitted.

¹ Taken from the thesis of P. M. T. Hansen presented in October, 1958, to the University of Illinois, Urbana, in partial fulfillment of the requirements for the Master of Science degree.