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Molecular Characteristics and Gelling Properties of the Carrageenan Family, 1. Preparation of Novel Carrageenans and their Dilute Solution Properties
Author(s) -
Thành Thuy T. T.,
Yuguchi Yoshiaki,
Mimura Mitsuru,
Yasunaga Hidekazu,
Takano Ryo,
Urakawa Hiroshi,
Kajiwara Kanji
Publication year - 2002
Publication title -
macromolecular chemistry and physics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.57
H-Index - 112
eISSN - 1521-3935
pISSN - 1022-1352
DOI - 10.1002/1521-3935(20020101)203:1<15::aid-macp15>3.0.co;2-1
Subject(s) - aqueous solution , carrageenan , chemistry , sulfate , polysaccharide , residue (chemistry) , polymer chemistry , anhydrous , disaccharide , organic chemistry , chemical engineering , food science , engineering
Abstract The carrageenans are a family of sulfated polysaccharides extracted from red seaweed, and are conventionally classified into three major groups as κ ‐, ι ‐ and λ ‐carrageenan according to the maximum number (1, 2 and 3, respectively) of sulfate groups per disaccharide repeating unit in corresponding ideal structures. β ‐ and θ ‐carrageenan (not available in nature) possessing none and two sulfate groups per repeating unit, respectively, were prepared from κ ‐ and λ ‐carrageenan by desulfonation. Here the aqueous solutions of κ ‐, ι ‐, β ‐ and θ ‐carrageenans undergo the thermoreversible gelation by lowering temperature, whereas the aqueous solution of λ ‐carrageenan forms no gel.Light scattering and small‐angle X‐ray scattering were observed from the aqueous solution of κ ‐, ι ‐, λ ‐, β ‐ and θ ‐carrageenans, and the results were analyzed conventionally and by adapting the molecular model in order to elucidate the effect of sulfate groups and anhydrous residue on the conformational characteristics of carrageenans.