Journal
JOURNAL OF APPLIED PHYCOLOGY
Volume 17, Issue 5, Pages 461-464Publisher
SPRINGER
DOI: 10.1007/s10811-005-1635-2
Keywords
furcellaran; gelation; monosaccharide composition; structure
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The structure of furcellarans obtained from red algae Furcellaria lumbricalis collected in Estonia was determined. Native and alkali-modified furcellarans were examined by gas chromatography/mass spectrometry (GC/MS), and C-13-nuclear magnetic resonance spectroscopy (NMR) and were compared with commercial furcellaran (FMC Food Ingredients). The polysaccharide preparation consisted mainly of ( 1 --> 3) linked beta-D-galactopyranose, (1 --> 4) linked 3,6-anhydro-alpha-D-galactopyranose and (1 --> 3) linked beta-D-galactopyranose 4-sulphate. Alkaline treatment removed the sulphate precursor sequences with formation of 3,6-anhydrogalactose that improved the furcellaran gelling ability.
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