Characterization of sugar diffusion coefficients in alginate membranes

Abstract

The diffusivity of several monosaccharides and disaccharides in calcium alginate gels was determined usig a specially designed diaphragm cell. The diffusion coefficients of the tested sugars are 4 to 18% smaller in alginate gel than in water and, with the exception of fructose, this difference increases with increasing sugar molecular weight. Also the position of the carbonyl group seems to be determined in the value of the diffusion coefficient - ketoses have lower diffusion coefficients than aldoses.