Carrageenan, polysaccharides

This relation has been successflilly applied first to the transition processes of DNA, polynueleotides, but also to many ionic polysaccharides (carrageenans, xanthan, sueeinoglyean, ) of great industrial interest. Accurate determination of the T values of the polysaeeharide as a funetion of the ionic strength is neeessary. 

Chitosan as the cationic polysaccharide has been used with the anionic polysaccharides, carrageenan, and alginate for ionic complexation. Chitosan-carrageenan nanoparticles cross-linked with tripolyphosphate were prepared by corporation of polyelectrolyte complexation and ionic gelation (Grenha et al., 2010). 

Enzymes are usually bound to a variety of adsorbents such as diethylaminoethyl cellulose, agarose, polysaccharides, carrageenan, polyacrylamide, polyacrylates, polystyrene, polyvinyl pyrrolidone, polyvinyl alcohol, polyvinylethylene glycol acrylate, collagen, and gelatin. Adsorption of antibodies and antigens onto polystyrene and other latex particles is widely used in solid phase immunoassay [25). 

Polysaccharide agar is composed of 3,6-anhydro-a-i-galactopyranose and polysaccharide carrageenan of 3,6-anhydro-a-D-galactopyranose. 

Carrageenan. The term carrageenan [19000-07-1] is the generic description for a complex mixture of sulfated polysaccharides that are extracted from certain genera and species of the class Fhodophjceae red seaweed. 

This seaweed became known as Irish moss. The extraction and purification of the polysaccharide from Irish moss was patented in 1871 (29). This polysaccharide eventually became known as carrageenan it was not produced and marketed until 1937. 

A,-Carrageenan [9064-57-7, 9000-07-1 (k+ little of 2.)]. This D-galactose-anhydro-D or L-galactoside polysaccharide is ppted from 4g of Carrageenan in 600mL of water containing 12g of KOAc by addn of EtOH. The fraction taken, ppted between 30 and 45% (v/v) EtOH. [Pal and Schubert JAm Chem Soc 84 4384 1962.]... 

Agar is made up of two polysaccharides, agaropectin and agarose. As with carrageenan, the backbone of these polysaccharides is the sugar galactose. 

Carrageenan is a long-chain polysaccharide with a backbone of the sugar galactose. 

O Neill (30) has shown that carrageenan is a mixture of at least five different polysaccharides. The two main components are x-carrageenan, which consists of sulfated n-galactose and 3,6-anhydro-n-galactose residues in a 1.2 (or 1.4) to 1 ratio, and A-carrageenan, which is almost entirely made up of a-... 

Piculell, L. (1995). Chapter 8 Gelling carrageenans. In "Food Polysaccharides and Their Applications", (A. M. Stephen, Ed.), pp. 205-244. Marcel Dekker, Inc., New York. 

Spagnuolo, P. A., Dalgleish, D. G., Goff, H. D., and Morris, E. R. (2005). Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers. Food Hydrocolloids 19,371-377. 

Synthetic products, e.g., polyethylene oxides(104), polyacrylates, polyacrylamides, and polyetherglycols were in competition with natural polymers like starch, guar, cellulose derivatives, alignates, carrageenan, and locust bean gum. The basic physical and structural properties of the various polysaccharide thickeners have been compiled and reviewed by numerous authors and editors(105-109). 

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