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Trivalent Iron Induced Gelation in Lambda-Carrageenan
This communication reports gelation of lambda-carrageenan, for the first time, in the presence of trivalent iron ions. Kappa-, iota- and lambda-carrageenans are sulfated polysaccharides used extensively in food, pharmaceutical and medical applications. Kappa- and iota-carrageenans show gelation in t...
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| Main Authors: | , , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
2012
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3295545/ https://ncbi.nlm.nih.gov/pubmed/22408280 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.carbpol.2011.11.018 |
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