Structural characterization of alginates by liquid chromatographies

被引：17

作者：

Heyraud, A. ^{[1
]}

Leonard, C. ^{[1
]}

机构：

[1] CERMAV CNRS, Ctr Rech Macromol Vegetales, F-38041 Grenoble, France

来源：

FOOD HYDROCOLLOIDS | 1990年 / 4卷 / 01期

关键词：

D O I：

10.1016/S0268-005X(09)80328-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Alginate structure consists of three types of blocks: homopolymeric blocks of D-mannuronic acid (MM) and of L-guluronic acid (GG), and a third fraction containing nearly the same proportion of both monomers (MG block). Different chromatographic systems are used in the determination of the degree of polymerization of the three blocks and the analysis of the different oligosaccharides. The results indicate a degree of polymerization in the range of 3-10 for MM blocks and 4-15 for GG blocks. A random distribution of both the acid units was verified for the MG blocks.

引用

页码：59 / 68

页数：10

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