| Autor: |
Thành, Thuy T. T., Yasunaga, Hidekazu, Takano, Ryo, Urakawa, Hiroshi, Kajiwara, Kanji |
| Zdroj: |
Polymer Bulletin; Dec2001, Vol. 47 Issue 3/4, p305-312, 8p |
| Abstrakt: |
New series of tri-sulfated (τ-carrageenan) and tetra-sulfated (ρ-carrageenan) carrageenans were prepared by the sulfating reaction from ι-carrageenan. The chain conformations of new carrageenans in aqueous solutions were investigated in the presence of various metal salts by means of static/dynamic light scattering and small-angle X-ray scattering, and their conformational characteristics were discussed with respect to the gelation behaviour. Although the overall conformation of newly prepared carrageenans is specified as a random coil, the local chain retains a rigid-rod-like structure by forming a helical conformation. The sulfate groups on C2 of (1→3)-linked β-D-galactoses were found primarily responsible to prevent gelation. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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