Transport properties of aqueous solutions of sodium alginate at 298 15 K

被引：19
|
作者：
Ribeiro, Ana C. F. [1 ]
Sobral, A. J. F. N. [1 ]
Simoes, S. M. N. [1 ]
Barros, Marisa C. F. [1 ]
Lobo, Victor M. M. [1 ]
Cabral, Ana M. T. D. P. V. [2 ]
Veiga, Francisco J. B. [2 ]
Santos, Cecilia I. A. V. [3 ]
Esteso, Miguel A. [3 ]
机构：
[1] Univ Coimbra, Dept Chem, P-3004535 Coimbra, Portugal
[2] Univ Alcala, Fac Farm, Dept Quim Fis, Madrid 28871, Spain
[3] Univ Coimbra, Fac Pharm, P-3000295 Coimbra, Portugal
来源：
FOOD CHEMISTRY | 2011年 / 125卷 / 04期
关键词：
Diffusion coefficient; Electrolytes; Alginate; Caffeine; Solutions; Transport properties; DIFFUSION-COEFFICIENTS; CHLORIDE; ACID; DENSITY; CATIONS; WATER;
D O I：
10.1016/j.foodchem.2010.10.036
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Mutual diffusion coefficients (interdiffusion coefficients) of sodium alginate in aqueous dilute solutions at concentrations from 0 001 to 0 500 g mL(-1) and at 298 15 K alone and in combination with caffeine using an open-ended conductimetric capillary cell have been measured These results are discussed in the light of structural analysis conducted by means of theoretical calculations (molecular mechanics) Based on such results the equivalent conductance at infinitesimal concentration of the alginate ion in the referred solutions at 298 15 K has been estimated These studies complemented by some density and viscosity measurements and carried out at the same range of concentrations permit us to have a better understanding of the structure of these systems and the thermodynamic behaviour of sodium alginate in different media that is improving the know how of the physical and chemical interactions of those two important food chemistry components (C) 2010 Elsevier Ltd All rights reserved
引用
收藏
页码：1213 / 1218
页数：6
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