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On the structure of kappa/iota-hybrid carrageenans.
Carbohydr Res. 2001 Apr 12; 331(3):271-83.CR

Abstract

The coil-to-helix transition and temperature dependence of the viscosity of commercial kappa/iota-hybrid carrageenans produced by the red algae Sarcothalia crispata, Mazaella laminarioides, and Chondrus crispus were studied using rheometry and optical rotation. The structure of these kappa/iota-hybrid carrageenans was determined by 1H and 13C NMR spectroscopy combined with monosaccharide composition analysis. The coil-to-helix transitions, measured by polarimetry and rheometry, of the kappa/iota-hybrid carrageenans are significantly different from those of pure kappa- and iota-carrageenan, and from hand-made mixtures thereof. This provides evidence that the kappa/iota-hybrid carrageenans are mixed chains, containing both kappa- and iota-repeating units.

Authors+Show Affiliations

Wageningen Centre for Food Sciences, The Netherlands. fvelde@nizo.nlNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

11383897

Citation

van de Velde, F, et al. "On the Structure of Kappa/iota-hybrid Carrageenans." Carbohydrate Research, vol. 331, no. 3, 2001, pp. 271-83.
van de Velde F, Peppelman HA, Rollema HS, et al. On the structure of kappa/iota-hybrid carrageenans. Carbohydr Res. 2001;331(3):271-83.
van de Velde, F., Peppelman, H. A., Rollema, H. S., & Tromp, R. H. (2001). On the structure of kappa/iota-hybrid carrageenans. Carbohydrate Research, 331(3), 271-83.
van de Velde F, et al. On the Structure of Kappa/iota-hybrid Carrageenans. Carbohydr Res. 2001 Apr 12;331(3):271-83. PubMed PMID: 11383897.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - On the structure of kappa/iota-hybrid carrageenans. AU - van de Velde,F, AU - Peppelman,H A, AU - Rollema,H S, AU - Tromp,R H, PY - 2001/6/1/pubmed PY - 2002/1/16/medline PY - 2001/6/1/entrez SP - 271 EP - 83 JF - Carbohydrate research JO - Carbohydr Res VL - 331 IS - 3 N2 - The coil-to-helix transition and temperature dependence of the viscosity of commercial kappa/iota-hybrid carrageenans produced by the red algae Sarcothalia crispata, Mazaella laminarioides, and Chondrus crispus were studied using rheometry and optical rotation. The structure of these kappa/iota-hybrid carrageenans was determined by 1H and 13C NMR spectroscopy combined with monosaccharide composition analysis. The coil-to-helix transitions, measured by polarimetry and rheometry, of the kappa/iota-hybrid carrageenans are significantly different from those of pure kappa- and iota-carrageenan, and from hand-made mixtures thereof. This provides evidence that the kappa/iota-hybrid carrageenans are mixed chains, containing both kappa- and iota-repeating units. SN - 0008-6215 UR - https://www.unboundmedicine.com/medline/citation/11383897/On_the_structure_of_kappa/iota_hybrid_carrageenans_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0008-6215(01)00054-4 DB - PRIME DP - Unbound Medicine ER -