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Chemistry of agaroids, carrageenans and furcellarans



Chemistry of agaroids, carrageenans and furcellarans



Journal of the Science of Food and Agriculture 23(8): 933-940



The 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. The evidence that gel formation occurs through the association of chain segments into a three dimensional framework which is held together by hydrogen bonds is reviewed.

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Accession: 015265098

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DOI: 10.1002/jsfa.2740230804


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