Spectrophotometric Determination of Carrageenan Ester Sulfate in Milk and Milk Products with Barium Chloranilate

Open Access
Publisher Website
Google Scholar
Abstract
Carrageenan in milk and milk products was precipitated by adding Rivanol to the system at pH 4-6. Under these conditions, the milk proteins were precipitated simul- taneously. The combined carrageenan- Rivanol and milk proteins-Rivanol precip- itates were separated by eentrifugation and washed with 0.2% Rivanol in 0.05 ~ acetic acid, to remove inorganic sulfate. The washed precipitate was hydrolyzed with tiC1, decolorized with carbon and interfer- ing cations in the hydrolyate removed with Dowex 50W-X8 resin (H ÷ form, 50-100 mesh). The sulfate content of the deionized hydrotyate, after adjustment to pH 4.0, was determined in a buffered system (pH 4.0) with barium ehloranilate. The red color developed was measured at 530 m~. The influence of several variables affecting both the precipitation of the carrageenan and the eolorimetric determination was examined.