9062-07-1
9062-07-1
Chemical Structure
ι-Carrageenan
Synonym(s): Viscarin SD 309
- CAS No.: 9062-07-1
- Formula:N/A
- Molecular Weight:N/A
SMILES: [I-Carrageenan]
Biological Activity: ι-Carrageenan (Viscarin SD 309) is a biochemical reagent. ι-Carrageenan can be isolated from Eucheuma serra or red algae H. musciformis and S. filiformis. ι-Carrageenan has potential application in protein emulsion flocculation and stability[1][2][3][4].
| Cat. No. | Product Name | Purity | Description | Pricing | |||||||||||||||||||
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ι-Carrageenan | 98.0% | ι-Carrageenan (Viscarin SD 309) is a biochemical reagent. ι-Carrageenan can be isolated from Eucheuma serra or red algae H. musciformis and S. filiformis. ι-Carrageenan has potential application in protein emulsion flocculation and stability. | ||||||||||||||||||||
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References
- [1]. Paula G A, et al. Development and characterization of edible films from mixtures of κ-carrageenan, ι-carrageenan, and alginate[J]. Food Hydrocolloids, 2015, 47: 140-145.
- [2]. LIN L, et al. Molecular origin of the rheological characteristics of ι-carrageenan isolated from Togekirinsai (Eucheuma serra)[J]. Food Science and Technology Research, 2001, 7(2): 176-180.
- [3]. Dickinson E, et al. Effect of ι-carrageenan on flocculation, creaming, and rheology of a protein-stabilized emulsion[J]. Journal of agricultural and food chemistry, 1997, 45(10): 3799-3806.
- [4]. Gu YS, et al. Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions. J Agric Food Chem. 2004 Jun 2;52(11):3626-32. [Content Brief]
Keywords
