Diversity of food grade agars extracted from Philippine agar-bearing seaweeds
2001
Montano, M.N.E. | Romero, J.B. | Villanueva, R.D. (Philippines Univ. Diliman, Diliman, Quezon City (Philippines). Marine Science Inst.)
Biodiversity is reflected in the different types of agar from Philippine agarophytes. Chemical structures of agar extracts were elucidated through chemical and spectroscopic means. Agars extracted from Gracilaria spp. are relatively high in sulfates and mostly-sugar reactive or specifically, sucrose-reactive, i.e. gel strength is highly enhanced with the addition of sucrose to the solution. On the other hand, agars extracted from Gelidiella acerosa have low sulfate and methoxy group content but non-sucrose-reactive. Agar extract from several Gracilaria spp. are highly methylated (i.e. methoxy groups are found in the repeating unit of the agar chain). Studies indicate that locally produced agars might be underutilized in terms of their applications
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