Gel-forming structures and stages of red algal galactans of different sulfation levels-Reference-Cited by-同舟云学术

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Gel-forming structures and stages of red algal galactans of different sulfation levels

Published:2007-08-08 Issue:5 Volume:20 Page:527-535
ISSN:0921-8971
Container-title:Journal of Applied Phycology
language:en
Short-container-title:J Appl Phycol

Author:

Tuvikene Rando,Truus Kalle,Kollist Andres,Volobujeva Olga,Mellikov Enn,Pehk Tõnis

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Aquatic Science

Link

http://link.springer.com/content/pdf/10.1007/s10811-007-9229-9.pdf

Reference43 articles.

1. Anderson NS, Campbell JW, Harding MM, Rees DA, Samuel JWB (1969) X-ray diffraction studies of polysaccharide sulfates: double helix model for κ- and ι-carrageenans. J Mol Biol 45:85–99

2. Aymard P, Martin DR, Plucknett K, Foster TJ, Clark AH, Norton IT (2001) Influence of thermal history on the structural and mechanical properties of agarose gels. Biopolymers 59:131–144

3. Borgström J, Piculell L, Viebke C, Talmon Y (1996) On the structure of aggregated kappa-carrageenan helices. A study by cryo-TEM, optical rotation and viscometry. Int J Biol Macromol 18:223–229

4. Bourriot S, Garnier C, Doublier J-L (1999) Micellar casein/kappa-carrageenan mixtures. 1. Phase separation and ultrastructure. Carbohydr Polym 40:145–157

5. Dunstan DE, Chen Y, Liao M-L, Salvatore R, Boger DV, Prica M (2001) Structure and rheology of the kappa-carrageenan/locust bean gum gels. Food Hydrocolloids 15:475–484

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