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Chemistry of agaroids, carrageenans and furcellarans
Author(s) -
Percival Elizabeth
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740230804
Subject(s) - chemistry , polysaccharide , macromolecule , polymer , hydrogen bond , polymer science , linear polymer , long chain , chemical engineering , organic chemistry , molecule , biochemistry , engineering
The differences in the fine structure of these algal polysaccharides which are all polydisperse linear galactans are described. The effect of these differences on the conformation of the macromolecules and consequently on the physical properties, in particular the gelling properties, of the individual polymers is discussed. The evidence that gel formation occurs through the association of chain segments into a three dimensional framework which is held together by hydrogen bonds is reviewed.