Molecular-weight-distribution and the behaviour of kappa-carrageenan on hydrolysis

The molecular-weight-distributions for eight food-grade kappa-carrageenans have been determined by gel-permeation chromatography and found to be broad. On average, 25% of the total carrageenans in each batch had a mass of <100 kD. The rate of degradation of kappa-carrageenan in simulated gastric juice was considerable at pH 1.9.