1H and 13C high resolution NMR spectroscopy of carrageenans: Application in research and industry

Carrageenans represent one of the major texturising ingredients in the food industry. They are natural ingredients, which are used for decades in food applications. Carrageenan is a generic name for a family of linear, sulfated galactans, obtained by extraction from certain species of red seaweeds (...

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Detalles Bibliográficos
Autor principal: Cerezo, Alberto Saúl
Publicado: 2002
Materias:
Chemical analysis
Degradation
Fractionation
Nuclear magnetic resonance spectroscopy
Polysaccharides
Seaweed
Toxicity
Food industry
Food products
algae
Rhodophyta
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09242244_v13_n3_p73_VanDeVelde
http://hdl.handle.net/20.500.12110/paper_09242244_v13_n3_p73_VanDeVelde
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09242244_v13_n3_p73_VanDeVelde
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spelling paper:paper_09242244_v13_n3_p73_VanDeVelde2023-06-08T15:51:03Z 1H and 13C high resolution NMR spectroscopy of carrageenans: Application in research and industry Cerezo, Alberto Saúl Chemical analysis Degradation Fractionation Nuclear magnetic resonance spectroscopy Polysaccharides Seaweed Toxicity Food industry Food products algae Rhodophyta Carrageenans represent one of the major texturising ingredients in the food industry. They are natural ingredients, which are used for decades in food applications. Carrageenan is a generic name for a family of linear, sulfated galactans, obtained by extraction from certain species of red seaweeds (Rhodophyta). Since natural carrageenans are mixtures of different sulfated polysaccharides, their composition differs from batch to batch. Therefore, the quantitative analysis of carrageenan batches is of greatest importance for both ingredient suppliers and food industries to deliver a constant consumer product and to develop new applications based on their unique intrinsic properties. Nowadays NMR spectroscopy is one of the standard tools for the determination of the chemical structure of carrageenan samples. This review gives an overview of NMR-spectroscopy (both 1H- and 13C-NMR) as a powerful tool for the qualitative and quantitative analysis of carrageenan samples. In addition to tables containing chemical shift data for both 1H- and 13C-spectra, details about sample preparation, selective degradation and fractionation techniques are included. © 2002 Elsevier Science Ltd. All rights reserved. Fil:Cerezo, A.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2002 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09242244_v13_n3_p73_VanDeVelde http://hdl.handle.net/20.500.12110/paper_09242244_v13_n3_p73_VanDeVelde
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Chemical analysis
Degradation
Fractionation
Nuclear magnetic resonance spectroscopy
Polysaccharides
Seaweed
Toxicity
Food industry
Food products
algae
Rhodophyta
spellingShingle Chemical analysis
Degradation
Fractionation
Nuclear magnetic resonance spectroscopy
Polysaccharides
Seaweed
Toxicity
Food industry
Food products
algae
Rhodophyta
Cerezo, Alberto Saúl
1H and 13C high resolution NMR spectroscopy of carrageenans: Application in research and industry
topic_facet Chemical analysis
Degradation
Fractionation
Nuclear magnetic resonance spectroscopy
Polysaccharides
Seaweed
Toxicity
Food industry
Food products
algae
Rhodophyta
description Carrageenans represent one of the major texturising ingredients in the food industry. They are natural ingredients, which are used for decades in food applications. Carrageenan is a generic name for a family of linear, sulfated galactans, obtained by extraction from certain species of red seaweeds (Rhodophyta). Since natural carrageenans are mixtures of different sulfated polysaccharides, their composition differs from batch to batch. Therefore, the quantitative analysis of carrageenan batches is of greatest importance for both ingredient suppliers and food industries to deliver a constant consumer product and to develop new applications based on their unique intrinsic properties. Nowadays NMR spectroscopy is one of the standard tools for the determination of the chemical structure of carrageenan samples. This review gives an overview of NMR-spectroscopy (both 1H- and 13C-NMR) as a powerful tool for the qualitative and quantitative analysis of carrageenan samples. In addition to tables containing chemical shift data for both 1H- and 13C-spectra, details about sample preparation, selective degradation and fractionation techniques are included. © 2002 Elsevier Science Ltd. All rights reserved.
author Cerezo, Alberto Saúl
author_facet Cerezo, Alberto Saúl
author_sort Cerezo, Alberto Saúl
title 1H and 13C high resolution NMR spectroscopy of carrageenans: Application in research and industry
title_short 1H and 13C high resolution NMR spectroscopy of carrageenans: Application in research and industry
title_full 1H and 13C high resolution NMR spectroscopy of carrageenans: Application in research and industry
title_fullStr 1H and 13C high resolution NMR spectroscopy of carrageenans: Application in research and industry
title_full_unstemmed 1H and 13C high resolution NMR spectroscopy of carrageenans: Application in research and industry
title_sort 1h and 13c high resolution nmr spectroscopy of carrageenans: application in research and industry
publishDate 2002
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09242244_v13_n3_p73_VanDeVelde
http://hdl.handle.net/20.500.12110/paper_09242244_v13_n3_p73_VanDeVelde
work_keys_str_mv AT cerezoalbertosaul 1hand13chighresolutionnmrspectroscopyofcarrageenansapplicationinresearchandindustry
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