Title of article
Structure and properties of three alginates from Madagascar seacoast algae
Author/Authors
Marie Pascaline Rahelivao، نويسنده , , Hanta Andriamanantoanina، نويسنده , , Alain Heyraud، نويسنده , , Marguerite Rinaudo، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2013
Pages
4
From page
143
To page
146
Abstract
Three original alginates extracted from Madagascar seacoast algae are purified and characterized. Especially, a protocol for isolation of pure alginate is proposed including EDTA to obtain a good yield of recovery. The main characteristics of alginates are given (M/G ratios, average molecular weight) and discussed in relation with their origin. At end, gels are formed in presence of calcium excess and their rheological moduli are compared and related to the M/G ratios.
Keywords
1H NMR , Total hydrolysis , Gelation , Brown algae , Alginate , Rheology
Journal title
Food Hydrocolloids
Serial Year
2013
Journal title
Food Hydrocolloids
Record number
978710
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