Molecular mass analysis of sodium alginate solutions by Static light scattering (SLS) (CAT#: STEM-MB-0569-WXH)

Introduction

Sodium Alginate is extracted from brown seaweed. It is used as a stabilizer for ice cream, yogurt, cream, and cheese. It acts as a thickener and emulsifier for salad, pudding, jam, tomato juice, and canned products. It is a hydration agent for noodles, bread, cool and frozen products. In the presence of calcium and acid mediums, it forms resilient gels. It is a cold gelling agent that needs no heat to gel. It is most commonly used with calcium lactate or calcium chloride in the spherification process.

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Principle Applications Procedure Materials Notes Related Products

Principle

Static light scattering is a technique in physical chemistry that measures the intensity of the scattered light to obtain the average molecular weight Mw of a macromolecule like a polymer or a protein in solution. Measurement of the scattering intensity at many angles allows calculation of the root mean square radius, also called the radius of gyration Rg. By measuring the scattering intensity for many samples of various concentrations, the second virial coefficient, A2, can be calculated.

Applications

The main applications of static light scattering is molecular mass determination of macromolecules, such as proteins and polymers, as it is possible to measure the molecular mass of proteins without any assumption about their shape.

Procedure

1. Sample preparation
2. Measurement by SLS instrument
3. Data analysis

Materials

• Right-Angle Light Scattering (RALS) Detector
• Low-Angle Light Scattering (LALS) Detector
• Hybrid RALS/LALS Detector
• Multi-Angle Light Scattering (MALS) Detector

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