β-carrageenan: Isolation and characterization
1993; Elsevier BV; Volume: 22; Issue: 4 Linguagem: Inglês
10.1016/0144-8617(93)90127-p
ISSN1879-1344
AutoresDonald W. Renn, Gertrudes A. Santos, L. Dumont, Charles A. Parent, Norman F. Stanley, Dimitri J. Stancioff, Kenneth B. Guiseley,
Tópico(s)Food Quality and Safety Studies
Resumoβ-Carrageenan, essentially devoid of ester sulfate, was isolated from the hot aqueous extracts of alkali-modified Eucheuma gelatinae, Eucheuma speciosa, and Endocladia muricatum by precipitating the more anionic moieties with a quaternary ammonium salt, isolating the fractions that did not precipitate, then treating these with an anion-exchange cellulose. The β-carrageenan was characterized by chemical analysis, optical rotation, and NMR. Gelling was found to be ion-independent, with Tg = 31–33°C and Tm = 63–70°C. Specific optical rotations of the isolated β-carrageenan samples were more positive than the κ-, λ-, and ι-carrageenans with which they were compared, while agarose, its stereoisomer, exhibited a negative specific rotation. Electrophoresis gels made from β-carrageenan were used to separate DNA fragments which exhibited faster migration than on an agarose gel of comparable concentration, indicating that β-carrageenan has a less restrictive pore structure.
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