Muscle carrageenan

Pietrasik, Z., and Jarmoluk, A. (2003). Effect of sodium caseinate and K-carrageenan on binding and textural properties of pork muscle gels enhanced by microbial transglutaminase aAAitioa. Food Res. Int. 36, 285-294. 

McKinney and Lish found that aminophylline is active in oral doses of 200 or 400 mg/kg in oedema of the rat-foot produced by carrageenan, dextran and formalin, but only slightly in that induced by 5-hydroxytryp-tamine. On the basis of the carrageenan results, it has a potency about half that of acetylsalicylic acid. It is about one-third as active as acetysalicylic acid in delaying ultra-violet erythema in the guinea-pig, but a toxic effect in this species cannot be excluded in making this assessment. The authors speculate on the extent to which the smooth muscle relaxant or vasodilator properties of aminophylline contribute to these results, and also whether the anti-inflammatory properties contribute to the therapeutic value of the drug in bronchoconstriction. 

Heat-induced gelation of muscle food proteins is influenced by various factors, including the addition of non-protein polymer ingredients. Of the various non-protein polymer ingredients, polysaccharides are ones that can affect the thermal transition temperatures of meat proteins [37]. The effects of three ionic types of polysaccharides (anionic polysaccharide K-carrageenan, KCG neutral polysaccharide locust bean... 

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