Evidence for a Common Structural Pattern in the Polysaccharide Sulphates of the Rhodophyceae

Anderson, N. S.; Dolan, T. C. S.; Rees, D. A.

doi:10.1038/2051060a0

Cited by 69 publications

(25 citation statements)

References 19 publications

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“…An almost continuous spectrum of carrageenans exists, but the work of Rees and coworkers (Anderson et al, 1965) was able to distinguish and attribute definite chemical structures to a small number of idealised polysaccharides, these disaccharide repeating structures defining the primary carrageenans as shown in Fig. 5.3.…”

Section: Structurementioning

confidence: 99%

Carrageenan

Principal¹,

Scientist

2009

Food Stabilisers, Thickeners and Gelling Agents

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Carrageenan is obtained from red seaweeds harvested around the coasts of the North Atlantic, South America and the Far East. Different species provide a number of carrageenan extracts that have a backbone of galactose but differ in the proportion and location of ester sulphate groups and the proportion of 3,6-anhydrogalactose. Kappa carrageenan and furcellaran form thermally reversible firm, brittle gels. Iota carrageenan gives soft, elastic gels. Kappa carrageenan interacts synergistically with polymannans, such as locust bean gum and konjac, to give strong cohesive gels. Blends of kappa with iota carrageenan or polymannans are used to give a range of gel textures used in injected meats, canned meats, water dessert gels and glazes. Hybrid (kappa/iota) carrageenan is particularly suitable for firm, creamy textures in dairy desserts. Lambda carrageenan is non-gelling but thickens instant drinks and dairy desserts. A specific interaction between kappa carrageenan and kappa casein is widely used to stabilise dairy products including milk beverages, ice cream mixes and processed cheese products. INTRODUCTIONFor centuries, red seaweeds (Rhodophyceae) have been harvested and used as foods in the Far East and Europe. There are many different species of red seaweeds but they all contain naturally occurring polysaccharides that fill the voids within the cellulose structure of the plant. This family of natural polysaccharides includes carrageenan, furcellaran and agar.Carrageenan extracted from seaweed is not assimilated by the human body, providing only fibre with no nutritional value, but it does provide unique functional characteristics that can be used to gel, thicken and stabilise food products and food systems. Multiple commercial red seaweed species provide a sub-family of carrageenan extracts, with differences in composition and molecular conformation, which lead to a wide spectrum of rheological profiles, gel properties and textures, molecular charge densities and interactions with other gums and proteins.Carrageenans have a backbone of galactose but differ in the proportion and location of ester sulphate groups and the proportion of 3,6-anhydrogalactose. There are three primary types. Kappa carrageenan and iota carrageenan form thermally reversible gels, which range in texture from firm and brittle to soft and elastic. Lambda carrageenan is non-gelling. Kappa carrageenan interacts synergistically with other gums to modify further the gel texture, for example with polymannans such as locust bean gum and konjac. A specific interaction between kappa carrageenan and kappa casein is widely used to stabilise dairy products.Food Stabilisers, Thickeners and Gelling Agents Edited by Alan Imeson

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Section: Structurementioning

confidence: 99%

Carrageenan

Principal¹,

Scientist

2009

Food Stabilisers, Thickeners and Gelling Agents

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“…They are built up of alternating 3-linked /3-galactopyranose (Gunits) and 4-linked a-galactopyranose which can be variably modified and/or substituted. In carrageenans, the 4-linked units are in the D-configuration (D-units), whereas in agars they are in the L-configuration (Lunits) (Anderson et al, 1965;Usov, 1992). For agars and carrageenans with the ability to form a gel, the majority of the 4-linked residues are in the 3,6-anhydro-galactose form (Rees, 1969), termed LA and DA, respectively.…”

Section: Introductionmentioning

confidence: 97%

Modified procedures for extraction and analysis of carrageenan applied to the red alga Hypnea musciformis

Knutsen¹,

Murano²,

D'Amato³

et al. 1995

J Appl Phycol

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Dried powder of Hypnea musciformis was extracted with water at pH 7 after an initial short pre-treatment with cold, diluted HC1. Carrageenans were isolated by alcohol precipitation after an amylase treatment and a filtration of the extracts. The yields at 25 and 90 C were 25 and 75% (w/w) of the dry alga, with molecular weights (Mw) corresponding to 194 000 and 245 000, respectively. The chemical structure was dominated by G4S-DA-(kappacarrageenan or carrageenose 4'-sulphate). A simple fractionation procedure for kappa-carrageenase hydrolysates, based on stirring in different enthanol/water mixtures, is introduced. NMR analysis showed that oligosaccharides with a repeating DA-G4S structure were the main constituents in the enzymic hydrolysates of the carrageenans from Hypnea musciformis. These oligosaccharides were solubilized in an ethanol concentration from 96 to 48% (v/v). In some enzyme resistant fractions D6S-G4S and DA2S-G4S sequences and D2S,6S unites were detected by 1 3 C-NMR.

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“…porphyran Porphrya 3,6-anhydro-L-galactose, D-galactose, 6-O-methyl-D-galactose, ester sulfate (Anderson et al, 1965). Sulfate methoxy agarose Lgalactose unit sulfate , D-galactose unit methyl agarose .…”

Section: 서 론mentioning

confidence: 99%

Structural Features of Enzymatic Hydrolysate of Porphyran Isolated from Porphyra yezoensis

박진희¹,

구재근²

2011

Korean Journal of Fisheries and Aquatic Sciences

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Enzymatic hydrolysate of porphyran from Porphyra yezoensis was prepared by treatment with ß-agarase. The hydrolysate was fractioned into molecular sizes of <3, 3-30, and 30-300 kDa using an ultrafiltration membrane. The membrane fractions were further separated into neutral and anionic fractions using Dowex 1 8 ion exchange chromatography. After hydrolysis of porphyran with ß-agarase, 23.2% of the starting porphyran was recovered as a neutral fraction of low-molecular weight (<3 kDa), and 28.9% remained as an enzyme-resistant anionic fraction of high molecular weight (>300 kDa). Desulfation of porphyran and 13 C-NMR analysis of the anionic fraction of low molecular weight (<3 kDa) showed that the anionic fraction has a backbone consisting of 3-linked ß-D-galactose units alternating with either 4-linked a-L-galactose 6-sulfate or 3, 6-anhydro-a-L-galactose units. These results indicate that porphryan is a copolymer of two moieties, about 25% of which are composed of neoagarose moieties and 75% as anionic moieties.

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Evidence for a Common Structural Pattern in the Polysaccharide Sulphates of the Rhodophyceae

Cited by 69 publications

References 19 publications

Carrageenan

Carrageenan

Modified procedures for extraction and analysis of carrageenan applied to the red alga Hypnea musciformis

Structural Features of Enzymatic Hydrolysate of Porphyran Isolated from Porphyra yezoensis

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