2.5.1.2 ι-Carrageenan Iota-type carrageenan is mainly produced from Eucheuma denticulatum. The structure of ι-carrageenan is presented in Fig. 2.4B; it includes two sulfate groups (hydrophilic) for every two galactose units in the chain and hence increasing water solubility compared to the κ...
109,409,419 It should be noted that commercial and natural samples of λ-carrageenan usually deviate from the ideal structure [G2S-D2S,6S]n. Thus, the λ-polysaccharide from C. crispus is undersulfated and contains 2-sulfate in the 3-linked residues in only ∼ 70% of the disaccharide ...
Brenner T, Tuvikene R, Parker A, et al.Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels[J].Food Hydrocolloids, 2014 (39) :272-279. [13] Kong L, Ziegler G R.Fabrication ofκ-carrageenan fibers by wet spinning:Addition ofι-carrageenan[J].Food Hydrocolloids, 2013,...
The static (ILS) and dynamic light scattering (QELS) of the ionic polysaccharide iota-carrageenan have been examined in the gel- and in solution.Differences in structure and dynamic behaviour are interpreted in terms of transient networks and/or entangled solutions....
The toxicology of carrageenan is related to the unique chemical structure of carrageenan. It has backbone formed by alternate units of D-galactose and 3,6-anhydro-galactose, joined by α-1,3 and β-1,4-glycosidic linkage [4]. From a commercial point of view, the most important carrageenan...
In addition, the galactose units linked β-(1→4) in the general structure often occur as 3,6-anhydro-D-galactose. All carrageenans are polyanions, with sulphate ester groups present on some or all galactose units. Carrageenans are usually divided in: k-, ι- or λ-types of carrageenan....
structure analysisThe coil-to-helix transition and temperature dependence of the viscosity of commercial #kappa#/#iota#-hybrid carrageenans produced by the red algae Sarcothalia crispata, Mazaella laminarioides, and Chondrus crispus were studied using rheometry and optical rotation. The structure of...
23Na NMR spectroscopy has been used to study the effects of Na+ ion concentrations on the structure of 1% (w/w) iota-carrageenan systems, a natural gelling polysaccharide used as a thickener in the food industry. Rheological and 23Na T1 relaxation time measurements revealed that gel formation ...
RhCl(TPPTS)3 supported on iota‐carrageenan as recyclable catalysts for Suzuki cross‐couplingcatalysisheterogeneous catalystspolysaccharidesred algaeSuzuki cross‐couplingA rhodium complex was immobilized for the first time in iotaヽarrageenan polysaccharide to render a xerogel catalyst. This new ...
The molecular structure of kappa-carrageenan and comparison with iota- carrageenan. Carbohydrate Res 1988;183:1-17.Millane RP, Chandrasekaran R, Arnott S, Dea ICM (1988) The molecular structure of kappa-carrageenan and comparison with iota-carrageenan. Carbohydr. Res. 182: 1-17....