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On the structure of K/l-hybrid carrageenans

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Author: Velde, F. van de · Peppelman, H.A. · Rollema, H.S. · Tromp, R.H.
Type:article
Date:2001
Institution: Centraal Instituut voor Voedingsonderzoek TNO
Source:Carbohydrate Research, 3, 331, 271-283
Identifier: 72282
doi: doi:10.1016/S0008-6215(01)00054-4
Keywords: Nutrition · Algae, Red · Carbohydrate Conformation · Carrageenan · Monosaccharides · Nuclear Magnetic Resonance, Biomolecular · Optical Rotation · Potassium Chloride · Temperature · Viscosity · Chondrus crispus · Mazaella · Rhodophyta · Sarcothalia crispata

Abstract

The coil-to-helix transition and temperature dependence of the viscosity of commercial κ/ι-hybrid carrageenans produced by the red algae Sarcothalia crispata, Mazaella laminarioides, and Chondrus crispus were studied using rheometry and optical rotation. The structure of these κ/ι-hybrid carrageenans was determined by 1H and 13C NMR spectroscopy combined with monosaccharide composition analysis. The coil-to-helix transitions, measured by polarimetry and rheometry, of the κ/ι-hybrid carrageenans are significantly different from those of pure κ- and ι-carrageenan, and from hand-made mixtures thereof. This provides evidence that the κ/ι-hybrid carrageenans are mixed chains, containing both κ- and ι-repeating units. © 2001 Elsevier Science Ltd. Chemicals/CAS: Carrageenan, 9000-07-1; Monosaccharides; Potassium Chloride, 7447-40-7