Title
On the structure of K/l-hybrid carrageenans
Author
van de Velde, F.
Peppelman, H.A.
Rollema, H.S.
Tromp, R.H.
Centraal Instituut voor Voedingsonderzoek TNO
Publication year
2001
Abstract
The coil-to-helix transition and temperature dependence of the viscosity of commercial κ/ι-hybrid carrageenans produced by the red algae Sarcothalia crispata, Mazaella laminarioides, and Chondrus crispus were studied using rheometry and optical rotation. The structure of these κ/ι-hybrid carrageenans was determined by 1H and 13C NMR spectroscopy combined with monosaccharide composition analysis. The coil-to-helix transitions, measured by polarimetry and rheometry, of the κ/ι-hybrid carrageenans are significantly different from those of pure κ- and ι-carrageenan, and from hand-made mixtures thereof. This provides evidence that the κ/ι-hybrid carrageenans are mixed chains, containing both κ- and ι-repeating units. © 2001 Elsevier Science Ltd. Chemicals/CAS: Carrageenan, 9000-07-1; Monosaccharides; Potassium Chloride, 7447-40-7
Subject
Nutrition
Algae, Red
Carbohydrate Conformation
Carrageenan
Monosaccharides
Nuclear Magnetic Resonance, Biomolecular
Optical Rotation
Potassium Chloride
Temperature
Viscosity
Chondrus crispus
Mazaella
Rhodophyta
Sarcothalia crispata
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http://resolver.tudelft.nl/uuid:55d55183-1305-40bc-abc8-d9360d48d4af
DOI
https://doi.org/10.1016/s0008-6215(01)00054-4
TNO identifier
72282
ISSN
0008-6215
Source
Carbohydrate Research, 331 (3), 271-283
Document type
article