Journal of Food, Agriculture and Environment

Vol 2, Issue 1,2004
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Complexes of anionic polysaccharides with metal salts. Part III. ι-Carrageenan


Wojciech Ciesielski

Recieved Date: 2003-09-17, Accepted Date: 2004-01-07


ι-Carrageenan coordinated to Co(II), Cu(II), Fe(III), Mn(II), and Ni(II) cations forming the Werner-type complexes. The effect of counterions (Cl, NO3 and C3COO) is of lesser importance. Only randomly chelation of the central metal by the hydroxyl groups of the β-D-galactose units of the polysaccharide could be postulated. Majority of the Werner type complexes had higher ability to trap water in the macrostructure as compared to carrageenan although this water was more readily liberated on heating. In a majority of the carrageenan- metal complexes the coordinating carrageenan was more thermally stable than original carrageenan.


Computations, electron paramagnetic resonance, differential scanning calorimetry, metal complexes, thermogravimetry, Werner complexes

Journal: Journal of Food, Agriculture and Environment
Year: 2004
Volume: 2
Issue: 1
Category: Food and Health
Pages: 26-32

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