Results 91 to 100 of about 280 (117)

Chemistry of agaroids, carrageenans and furcellarans

Journal of the Science of Food and Agriculture, 1972
AbstractThe differences in the fine structure of these algal polysaccharides which are all polydisperse linear galactans are described. The effect of these differences on the conformation of the macromolecules and consequently on the physical properties, in particular the gelling properties, of the individual polymers is discussed.
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Study of the rheological properties of solutions of furcellaran during gelation

Polymer Science U.S.S.R., 1987
Abstract The properties of the cation-substituted samples of the natural polysaccharide-furcellaran in the course of gelation have been studied by rotation viscometry. The rheological behaviour of such systems is determined by the nature of the cations forming part of their salt groups.
N.M. Ptichkina, G.N. Timofeyeva, R.V. Kudashova, S.G. Kulichikhin, A.Ye. Chalykh, A.Ya. Malkin   +5 more
openaire   +1 more source

Effects of drying on the gel strength and cation mobility of furcellaran

Innovative Food Science & Emerging Technologies, 2000
Abstract Thermal stability, by means of air drying a furcellaran powder, and its impact on gel strength and cation mobility were studied. Halogen heating in the temperature range 90–115°C for 15 min resulted in loss on drying ( L D , %). These results can be described by polynom L D =−9.583+2.989τ−0.249τ 2 +0.00729τ 3 +0.1034 t ( R 2 =0.9976 ...
Margus Friedenthal, Kairit Eha, Anu Viitak, Ave Lukas, Enn Siimer   +4 more
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Sulfation of furcellaran and its effect on hemocompatibility in vitro

International Journal of Biological Macromolecules
In this study, furcellaran (FUR) obtained from Furcellaria lumbricalis was firstly employed for sulfation via various methods, including SO3-pyridine (SO3∙Py) complex in different aprotic solvents, chlorosulfonic acid and sulfuric acid with a "coupling" reagent N,N'-Dicyclohexylcarbodiimide.
Štěpánková, Kateřina, Özaltin, Kadir, Gorejová, Radka, Doudová, Hana, Domincová Bergerová, Eva, Maskaľová, Iveta, Stupavská, Monika, Sťahel, Pavel, Trunec, David, Pelková, Jana, Mozetič, Miran, Lehocký, Marián   +11 more
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Sorption of water vapour by K- and Ca-furcellaran films

Food Hydrocolloids, 1994
Abstract Sorption of water vapour by films of the food polysaccharide furcellaran at 22, 35 and 50°C in the vapour activity range 0.1–0.96 is reported. The sorption isotherm data are well described by the localized sorption model at low activities.
N.M. Ptitchkina, A.Ye. Chalykh
openaire   +1 more source

Salt dependence and ion specificity of the coil–helix transition of furcellaran

Biopolymers, 1991
AbstractThe conformational transition and the cation‐binding properties of aqueous furcellaran (a gel‐forming, low‐sulfated polysaccharide of the carrageenan family) in various salts and salt mixtures was studied by optical rotation and by 133Cs‐nmr. The results were compared with theoretical predictions based on the Poisson–Boltzmann cell model (PBCM).
Wei Zhang, Lennart Piculell, Svante Nilsson   +2 more
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Furcellaran metal salts – structure, thermal properties and their ligation with coumarin

International Journal of Food Science and Technology, 2010
SummaryFurcellaran formed complexes with transition metal ions. The amount of bound metal ions decreased in the following order: Fe(III) > Mn(II) > Cu(II) > Cr(III) > Zn > Ni(II), thus the hardness of these Lewis acids seemed to be the most essential factor controlling their ligation with the polysaccharide.
Andrzej Para, Piotr Tomasik
exaly   +2 more sources

Note: Characterisation of furcellaran samples from Estonian Furcellaria lumbricalis (Rhodophyta)

Journal of Applied Phycology, 2005
The structure of furcellarans obtained from red algae Furcellaria lumbricalis collected in Estonia was determined. Native and alkali-modified furcellarans were examined by gas chromatography/mass spectrometry (GC/MS), and 13C-nuclear magnetic resonance spectroscopy (NMR) and were compared with commercial furcellaran (FMC Food Ingredients).
Katrin Laos, Stephen G. Ring
openaire   +1 more source

Furcellaran/gelatin hydrolysate/rosemary extract composite films as active and intelligent packaging materials

International Journal of Biological Macromolecules, 2019
The study investigated the active and intelligent properties of films based on furcellaran (FUR), gelatin hydrolysate (GELH) and rosemary extract (from fresh leaves (FRE) and dry leaves (DRE)). Rosemary extracts were blended with FUR/GELH film forming solution at different three concentrations (5, 10, 20%).
Simona Jancikova, Ewelina Jamróz, Piotr Kulawik, Joanna Tkaczewska, Dani Dordevic   +4 more
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Furcellaran: Impact of Concentration, Rheological Properties, and Structure on Ice Recrystallization Inhibition Activity

Biomacromolecules
Recrystallization is considered the main damaging mechanism during the frozen storage of biologic materials. In this study, furcellaran, a polysaccharide related to κ-carrageenan, was studied for its concentration-dependent effect on ice crystal growth and recrystallization.
Julian Gerhäuser, Julia Hale, Daniel Wefers, Volker Gaukel   +3 more
openaire   +3 more sources