Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Some South African red seaweed polysaccharides
Algae have been classified by botanists into four large groups: the Chlorophyceae or green algae, the Phaeophyceae or brown algae, the Rhodophyceae or red algae, and the Cyanophyceae or blue-green algae. The polysaccharides which are extracted from marine algae may be differentiated into reserve pol...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
Department of Chemistry
2016
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
| _version_ | 1867613187910664192 |
|---|---|
| access_status_str | Open Access |
| author | Clingman, Abraham Lionel |
| author2 | Nunn, J R |
| author_browse | Clingman, Abraham Lionel Nunn, J R |
| author_facet | Nunn, J R Clingman, Abraham Lionel |
| author_sort | Clingman, Abraham Lionel |
| collection | Thesis |
| description | Algae have been classified by botanists into four large groups: the Chlorophyceae or green algae, the Phaeophyceae or brown algae, the Rhodophyceae or red algae, and the Cyanophyceae or blue-green algae. The polysaccharides which are extracted from marine algae may be differentiated into reserve polysaccharides, analogous to starch in land plants, and into structural polyrsaccharides, analogous to cellulose in land plants. Laminarin from brown seaweeds and Floridean starch from certain red algae are reserve polysaccharides while algihates (from brown seaweeds) and carrageenin and agar (from red seaweeds) are structural polyrsaccharides. The most common encountered algal polycysaccharides, besides alginic acid, are agar and carrageenin. These are salts of sulphate esters of polysaccharides which contain D-galactose. Agar and carrageenin mucilages are obtained by aqueous extraction from certain red seaweeds of the class Florideae. Agar is extensively used in the meat canning and confectionery trades where it has to a very large extent replaced gelatin. Nearly all the South African production of agar is used in this way. Carrageenin is used in brewing as a clarifying agent, as a stabilising agent in cocoa and in a large number of pharmaceutical products. |
| format | Thesis |
| id | oai:open.uct.ac.za:11427/22275 |
| institution | University of Cape Town (South Africa) |
| language | eng |
| last_indexed | 2026-06-10T12:32:09.918Z |
| license_str | Not specified — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from UCTD — University of Cape Town Open Access Repository |
| publishDate | 2016 |
| publishDateRange | 2016 |
| publishDateSort | 2016 |
| publisher | Department of Chemistry |
| publisherStr | Department of Chemistry |
| record_format | dspace |
| source_str | UCTD — University of Cape Town Open Access Repository |
| spelling | oai:open.uct.ac.za:11427/22275 Some South African red seaweed polysaccharides Clingman, Abraham Lionel Nunn, J R Chemistry polysaccharides Algae have been classified by botanists into four large groups: the Chlorophyceae or green algae, the Phaeophyceae or brown algae, the Rhodophyceae or red algae, and the Cyanophyceae or blue-green algae. The polysaccharides which are extracted from marine algae may be differentiated into reserve polysaccharides, analogous to starch in land plants, and into structural polyrsaccharides, analogous to cellulose in land plants. Laminarin from brown seaweeds and Floridean starch from certain red algae are reserve polysaccharides while algihates (from brown seaweeds) and carrageenin and agar (from red seaweeds) are structural polyrsaccharides. The most common encountered algal polycysaccharides, besides alginic acid, are agar and carrageenin. These are salts of sulphate esters of polysaccharides which contain D-galactose. Agar and carrageenin mucilages are obtained by aqueous extraction from certain red seaweeds of the class Florideae. Agar is extensively used in the meat canning and confectionery trades where it has to a very large extent replaced gelatin. Nearly all the South African production of agar is used in this way. Carrageenin is used in brewing as a clarifying agent, as a stabilising agent in cocoa and in a large number of pharmaceutical products. 2016-10-24T03:50:35Z 2016-10-24T03:50:35Z 1958 Doctoral Thesis Doctoral PhD http://hdl.handle.net/11427/22275 eng application/pdf Department of Chemistry Faculty of Science University of Cape Town |
| spellingShingle | Chemistry polysaccharides Clingman, Abraham Lionel Some South African red seaweed polysaccharides |
| thesis_degree_str | Doctoral |
| title | Some South African red seaweed polysaccharides |
| title_full | Some South African red seaweed polysaccharides |
| title_fullStr | Some South African red seaweed polysaccharides |
| title_full_unstemmed | Some South African red seaweed polysaccharides |
| title_short | Some South African red seaweed polysaccharides |
| title_sort | some south african red seaweed polysaccharides |
| topic | Chemistry polysaccharides |
| url | http://hdl.handle.net/11427/22275 |
| work_keys_str_mv | AT clingmanabrahamlionel somesouthafricanredseaweedpolysaccharides |