Results 131 to 140 of about 750 (149)

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

Furcellaran metal salts – structure, thermal properties and their ligation with coumarin

International Journal of Food Science & 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
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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

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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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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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
openaire   +1 more source

Development of starch‐furcellaran‐gelatin films containing tea tree essential oil

Journal of Applied Polymer Science, 2018
ABSTRACTTea tree essential oil (TEO) was added in different concentrations (2%, 4%, and 6%) to starch/furcellaran/gelatin (S/F/G) films. Film solubility of S/F/G film significantly decreased when containing 6% TEO (P ≤ 0.05). Referring to the control sample (without TEO), water content decreased with increasing concentration of oil. Films with 4% and 6%
Ewelina Jamróz, Lesław Juszczak, Mateusz Kucharek   +2 more
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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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Interactions between furcellaran and the globular proteins bovine serum albumin and β-lactoglobulin

Carbohydrate Polymers, 2007
Abstract The interaction between the algal polysaccharide furcellaran and the globular proteins, bovine serum albumin and β-lactoglobulin was examined as a function of pH using potentiometric and turbidimetric titration and photon correlation spectroscopy.
K LAOS, G BROWNSEY, S RING
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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