The Depolymerization of Kappa Carrageenan Using Peracetic Acid

  • Nofri Sandria Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor
  • Uju Uju Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor
  • Pipih Suptijah Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor
Keywords: depolymerization, kappa carrageenan, peracetic acid

Abstract

Kappa carrageenan is a galactose polysaccharide which is easily hydrolyzed on acidic and stable on
alkaline solution. Kappa carrageenan is widely used in food industries, pharmaceuticals and cosmetics as
thickening, stabilizing, and gelling agents. Peracetic acid (PAA) with the empirical formula CH3COOOH
is strong oxidizing agent as a selective agent of delignification. The aims of this study were to determine
the effect of peracetic acid concentration on the characteristics of depolymerization kappa carrageenan
such as, yield, total solubility, viscosity, molecular weight, microstructure, and its functional groups. The
result of this research showed that kappa carrageenan depolymerization had yield 32.78-98.11%, total
solubility 23.83-96.68%, viscosity 1.01-26.59 cP, and molecular weight 5.89-199.31 kDa. The higher of PAA
concentration used, the less yield, the increased solubility, lower viscosity, and smaller molecular weights.
Depolymerization treatment using 2% PAA caused changes to the microstructure and the function group
kappa carrageenan depolymerization.
Published
2017-12-20