Preparation and Properties of Agar Sulfates

Abstract

The effects of molecular weight (M. W.) and contents of sulfate group (D. S.) and 3, 6-anhydro-L-galactose (aGal) on water-holding capacity (used as a main index of gelation) were investigated with modified agarose (AG) and agaropectin (AP) sulfates.
In the case of AG with M. W. 3000_??_100, 000, water-holding capacity increased as the M. W. and aGal content increased. On the other hand, the water-holding capacity of AP was influenced markedly by the D. S. value. From these findings, the effects of the above factors on water-holding capacity can be summarized as follows.
AG:M. W.>aGal content>D. S.
AP:D. S.>M. W.>aGal content
3, 6-Anhydro-D-galactose ring formation was observed on alkali treatment of AP sulfate or agar.