The basic structure of carrageenan is that a linear Polysaccharide consisting of a Replicating disaccharide series of α-D-galactopyranose attached 1, 3 called a deposit and β-D-galactopyranose residues associated through areas 1, 4 (B residues). Carrageenans are distinguished against agars from the B units from carrageenan are out of the d-type although they truly are at the L shaped form in agar’s.
The Standard backbone structure with this Simple arrangement of Carrageenan is interrupted with an even less or more ordered source of sulphate hemi ester groups. Carrageenan can also include some methoxy and private groups.
The first type of carrageenan was determined by the Fractionation with the polysaccharide with potassium chloride. The percentage that was secreted in 0.25M KCl was understood as lambda carrageenan together with the percent that’s been insoluble was understood as kappa carrageenan. Rees and his co workers later altered kappa and lambda carrageenan known as particular disaccharides.
Gelling at carrageenan is caused by helix formation and this can simply happen in replicate structures where the B deposition is in a one C 4 conformation. Lambda carrageenan includes its own sugar residue in a 4 C one conformation and does not form dyes. All those gelling types of carrageenan such as κ and ι contain a 3, 6 an hydro bridge round the B unit which compels blood to undo from a 4-C-1 conformation into a 1-C-4 conformation and will then form cross-link networks and dyes.