The determination of the kinetics of polysaccharide thermal degradation using high temperature viscosity measurements

Information about the thermal degradation of the polysaccharides sodium alginate, carrageenan and carboxymethyl cellulose has been obtained from the time dependence of the viscosity at high temperatures measured using a slit viscometer. The viscosity is related to the molecular weight using previously-published relations between the zero shear specific viscosity and the coil overlap parameter in conjunction with the appropriate Mark-Houwink equation. It is found that alginate is much less stable than carboxymethyl cellulose and carrageenan. Activation energies for depolymerisation obtained from Arrhenius plots in the presence of oxygen ranged from 50 kJ/mol for alginate to 105 kJ/mol for κ-carrageenan.