Journal of Food, Agriculture and Environment

Complexes of anionic polysaccharides with metal salts. Part III. ι-Carrageenan

Author(s):

Wojciech Ciesielski

Recieved Date: 2003-09-17, Accepted Date: 2004-01-07

Abstract:

ι-Carrageenan coordinated to Co(II), Cu(II), Fe(III), Mn(II), and Ni(II) cations forming the Werner-type complexes. The effect of counterions (Cl^–, NO₃^– and C₃COO^–) is of lesser importance. Only randomly chelation of the central metal by the hydroxyl groups of the β-D-galactose units of the polysaccharide could be postulated. Majority of the Werner type complexes had higher ability to trap water in the macrostructure as compared to carrageenan although this water was more readily liberated on heating. In a majority of the carrageenan- metal complexes the coordinating carrageenan was more thermally stable than original carrageenan.

Keywords:

Computations, electron paramagnetic resonance, differential scanning calorimetry, metal complexes, thermogravimetry, Werner complexes

---

Journal: Journal of Food, Agriculture and Environment
Year: 2004
Volume: 2
Issue: 1
Category: Food and Health
Pages: 26-32

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :