Results 111 to 120 of about 389 (140)

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.
Piotr Tomasik
exaly   +2 more sources

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 Jamroz, Piotr Kulawik   +2 more
exaly   +4 more sources

Furcellaran Gel Creep Study

Food / Nahrung, 1980
AbstractConsideration has been given to the creep of furcellaran gels concentrated to 0.5‐2.0% at temperatures of 25 to 50 °C in the region of linear viscoelasticity. The gel shear modulus (G) corresponding to reversible strain decreases with temperature. The dependence of the shear modulus on concentration at 25 C has the form G ∞ c2.7.
I. G. Plaščina, N. A. Fiškina, E. E. Braudo, V. B. Tolstoguzov   +3 more
openaire   +1 more source

Albumin–furcellaran complexes as cores for nanoencapsulation

Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2014
The possibility of using protein–polysaccharide complexes as cores for nanocapsules formation by sequential adsorption of polyelectrolytes were investigated. We selected the globular protein bovine serum albumin (BSA) and the natural anionic polysaccharide–furcellaran (FUR) and studied their complexation in the broad range of their concentration ratio ...
Ewelina Jamróz, G. Para, B. Jachimska, K. Szczepanowicz, P. Warszyński, Andrzej Para   +5 more
openaire   +1 more source

ESTIMATION OF ALGINATE, CARRAGEENAN AND FURCELLARAN IN BEER

Journal of the Institute of Brewing, 1976
Quantitative and semi-quantitative methods are given for estimating alginate, carrageenan and furcellaran at low concentrations in beer. A number of commercial beers and experimental beers known to have been brewed with either copper finings or auxiliary finings containing these acidic polysaccharides as active ingredients were analysed for alginate ...
G. K. Buckee, L. Dolezil, I. S. Forrest, E. Hickman   +3 more
openaire   +1 more source

Current solutions for biopolymer films based on furcellaran

Inżynieria Materiałowa, 2020
The paper presents current works on biopolymer films based on furcellaran. The focus was on their active and intelligent propertis thanks to the presence of specific additivies.
openaire   +2 more sources

Structural aspects of phase separation in the furcellaran—water system

Carbohydrate Research, 1990
The structure and gel-forming properties of the furcellaran-water system is investigated. Experimental data indicate that gelation in the furcellaran-water system is associated with micro-crystallization of polysaccharide macromolecules and that, under conditions of phase separation, the system itself is a system with incomplete crystallization ...
Nataliya M. Ptitchkina, Anatoly Ye. Chalykh   +1 more
openaire   +1 more source

Enzyme-Assisted Preparation of Furcellaran-Like κ-/β-Carrageenan

Marine Biotechnology, 2015
Carrageenans are sulfated galactans that are widely used in industrial applications for their thickening and gelling properties, which vary according to the amount and distribution of ester sulfate groups along the galactan backbone. To determine and direct the sulfation of κ-carrageenan moieties, we purified an endo-κ-carrageenan sulfatase (Q15XH1 ...
Prechoux, Aurelie, Génicot, Sabine, Rogniaux, Hélène, Helbert, William   +3 more
openaire   +2 more sources

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

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.
openaire   +1 more source