Carbohydrate alginate

The lambda type is nongelling, and functions as a thickner. Iota-carrageenan has been recommended (45) for use in formulating low fat ground beef due to its abihty to retain moisture, especially through a freeze—thaw cycle which is typical for ground beef patties. Oat bran and oat fiber can also be used to improve moisture retention and mouth feel. Modified starches can be used as binders to maintain juiciness and tenderness in low fat meat products. Maltodextrins (dextrose equivalent less than 20) may be used as binders up to 3.5% in finished meat products. Other carbohydrates such as konjac flour, alginate, microcrystalline cellulose, methylceUulose, and carboxymethylceUulose have also been used in low fat meat products (see CELLULOSE ETHERs). 

The oxidative cleavage of v/c-diols to give two carbonyl functions (Eq. 5.3) by periodates was first observed by Malaprade and has since been widely applied to the carbohydrate area.50 Since both the reagent sodium periodate and the carbohydrate substrate are water soluble, the reaction is usually carried out in aqueous media.51 The reaction has been applied to polysaccharides such as starch.52 The periodate oxidations of sodium alginate in water as well as a dispersion in 1 1 ethanol-water mixture have been compared.53 Because sodium alginate forms a highly viscous solution, the oxidation was observed to be more extensive in ethanol-water. 

T. Salomonsen, H.M. Jensen, D. Stenbaek and S.B. Engelsen, Chemometric prediction of alginate monomer compositions A comparative spectroscopic study using IR, Raman, NIR, and NMR, Carbohydr. Polym., 72, 730-739 (2008). 

Guido, S., Simeone, M., Alfani, A. (2002). Interfacial tension of aqueous mixtures ofNa-caseinate and Na-alginate by drop deformation in shear flow. Carbohydrate Polymers, 48, 143-152. 

Morris, E.R., Rees, D.A., Thom, D., Boyd, J. (1978). Chiroptical and stoichiometric evidence of a specific, primary dimerization process in alginate gelation. Carbohydrate Research, 66, 145-154. 

Ionization constants have been determined for numerous simple carbohydrates (10,13, i5, 25, 45), as well as for cellulose (32, 43), wheat starch (43), and alginate (43). Selected carbohydrates with their corresponding pK values are presented in Table I. The analytical methods involved in these determinations include conductimetry, potentiometric titration, thermometric titration, and polarimetry. Polarimetry was used by Smolenski and co-workers (45) to calculate a first and a second ionization constant for sucrose at 18°C (Ki = 3X 10"13 K2 = 3 X 10"14). 

J. Baddiley Mechanism and control of the cell wall synthesis in bacteria J. Montreuil Recent data on the structure of the carbohydrate moiety of glycoconjugates. Metabolic and biological implications U. S. Ovodov Structural chemistry of plant glycuronoglycans R Kohn Ion binding on polyuronates—alginate and pectin... 

During World War II, Isbell worked on the synthesis of vitamin C and the use of algin, pectin, and other carbohydrates as components of dry cells. After the War, when the mildly radioactive elements 14C and 3H became available, chemists realized that much chemical and biological information could be obtained from... 

Noncovalent wrapping with polysaccharides is another commonly used approach in the carbohydrate functionalization and solubilization of carbon nanotubcs.39-42 For example, Liu et al. used alginic acid (AA), a natural polysaccharide constituted with repeated (3-D-mannuronic acid ((3M) and a-L-guluronic acid (aG) segments, to... 

Berth, G. (1992), Methodical aspects of characterization of alginate and pectate by light scattering and viscometry coupled with GPC. Carbohydr. Polym. 19 1-9. 

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