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Note: Characterisation of furcellaran samples from Estonian Furcellaria lumbricalis (Rhodophyta)

Journal of Applied Phycology volume 17, pages 461–464 (2005)Cite this article

Abstract

The structure of furcellarans obtained from red algae Furcellaria lumbricalis collected in Estonia was determined. Native and alkali-modified furcellarans were examined by gas chromatography/mass spectrometry (GC/MS), and 13C-nuclear magnetic resonance spectroscopy (NMR) and were compared with commercial furcellaran (FMC Food Ingredients). The polysaccharide preparation consisted mainly of (1→3) linked β-D-galactopyranose, (1→4) linked 3,6-anhydro-α-D-galactopyranose and (1→3) linked β-D-galactopyranose 4-sulphate. Alkaline treatment removed the sulphate precursor sequences with formation of 3,6-anhydrogalactose that improved the furcellaran gelling ability.

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Author notes

  1. Katrin Laos

    Present address: Department of Food Processing, Tallinn University of Technology, Ehitajate tee 5, 19086, Tallinn, Estonia

Authors and Affiliations

  1. Division of Food Materials Science, Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK

    Katrin Laos & Stephen G. Ring

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  1. Katrin Laos
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  2. Stephen G. Ring
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Correspondence to Katrin Laos.

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Laos, K., Ring, S.G. Note: Characterisation of furcellaran samples from Estonian Furcellaria lumbricalis (Rhodophyta). J Appl Phycol 17, 461–464 (2005). https://doi.org/10.1007/s10811-005-1635-2

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  • DOI: https://doi.org/10.1007/s10811-005-1635-2

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