| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 605834 | Food Hydrocolloids | 2008 | 8 Pages |
Hybrid carrageenans gain more and more attention in the scientific world as well as in industries. The relation between molecular structure and functional properties is a major research theme within the area of carrageenan research. This review paper summarises the recent progress in the structural and functional properties of two types of hybrid carrageenans: κ/ι-carrageenans and ν/ι-carrageenans. κ/ι-hybrids extracted from a wide ranges of species showed a linear relationship between their functionality and the κ/ι-ratio. Higher κ-contents resulted in higher gel strengths. For the ν/ι-hybrids, made by alkaline treatment, a maximum in the gel strength was observed at low fractions of ν-units. The coil-to-helix transition underlying these properties was analysed by a random block model for different repeating units.
