ABSTRACT
Industrially important sulphated galactans, known as carrageenans are extracted from a number of red seaweeds. Theses polysaccharides have a linear structure of alternating 3-linked-¦Â-D-galactopyranose (G-units) and 4-linked-¦Á-D-galactopyranose units (D-units). For food industrial application purposes, carrageenan is classified into three types as kappa (¦Ê-), iota (¦É-) and lambda (¦Ë-) carrageenan according to the number (one-two and three) of sulfate groups per repeat unit of disaccharide, respectively. Under proper conditions, ¦Ê-carrageenan and ¦É-carrageenan in aqueous solution undergo a thermoreversible sol-gel transition, while no gelation takes place in ¦Ë-carrageenan having more electrolyte groups. In general terms, ¦Ê-carrageenan gels are hard, strong and brittle, whereas ¦É-carrageenan forms soft and weak gels. Carrageenans are used as thickeners, stabilizers and gelling agents. Therefore, they are widely used in food formulations, the......
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Approximate Word Count: 2529
Approximate Pages: 10 (260 words per double-spaced page) |