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Degradation of curdlan using hydrogen peroxide教程.pdf

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Food Chemistry 135 (2012) 2436–2438 Contents lists available at SciVerse ScienceDirect Food Chemistry journal homepage: www.elsevi /locat e/foodchem Short communication Degradation of curdlan using hydrogen peroxide Shengjun Wu ⇑, Ruizhen Cai, Yuying Sun School of Marine Science and Technology, Huaihai Institute of Technology, 59 Cangwu Road, Lianyungang 222005, China a r t i c l e i n f o a b s t r a c t Article history: Curdlan, a linear glucan interconnected by b-(1 ? 3) linkages, is soluble in alkaline solutions but not in Received 14 June 2012 water, which limits its wide application, particularly in the food industry. In this study, curdlan was sub- Received in revised form 12 July 2012 jected to oxidative degradation using hydrogen peroxide (H O ). The optimal hydrolysis conditions were 2 2 Accepted 12 July 2012 determined, and the results were as follows: reaction time, 40 min; temperature, 60 C; H2O2 concentra- Available online 25 July 2012 tion, 1.5% (v/v); and NaOH concentration, 2.5 M. Under these optimised conditions, the maximum dex- trose equivalent value (13.49%) was obtained. The composition and the structure of the hydrolysates Keywords: were characterised by high-performance liquid chromatography and Fourier-transform