Skip to main content
SpringerLink
Log in

Alginates

  • Chapter
Food Gels

Part of the book series: Elsevier Applied Food Science Series ((EAFSS))

Abstract

The term ‘alginate’ (or algin) refers to a group of naturally occurring polysaccharides that are extracted from the brown seaweeds (Phaeophycea), a variety of seaweed that grows in the shallower waters of the world’s temperate zones. Alginates should be distinguished from the other seaweed extracts agar and carrageenan, which are obtained from red seaweeds. Both the chemical composition and properties of alginates differ significantly from those of agar and carrageenan

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 39.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Stanford, E. C. C., J. Soc. Chem. Ind., 4 (1885) 518

    Google Scholar 

  2. Krefting, A., An improved method of treating seaweed to obtain valuable products therefrom. British Patent 11 538 (1896

    Google Scholar 

  3. Fischer, F. G. & Dorfel, H., Die Polyuronsauren der Braunalgen Kolenhydrate der Algen. Part 1. Z. Physiol Chem, 302 (1955) 186

    Article  Google Scholar 

  4. Haug, A., Larsen, B. & Smidsrod, O., A study of the constitution of alginic acid by partial acid hydrolysis. Acta Chem. Scand., 20 (1966) 183

    Article  Google Scholar 

  5. Haug, A., Larsen, B. & Smidsrod, O., Studies on the sequence of uronic acid residues in alginic acid. Acta Chem. Scand., 21 (1967) 691

    Article  Google Scholar 

  6. Haug, A., Myklestad, S., Larsen, B. & Smidsrod, O., Correlation between chemical structure and physical properties of alginates. Acta Chem. Scand., 21 (1967) 768

    Article  Google Scholar 

  7. Atkins, E. D. T., Mackie, W. & Smolko, E. E., Crystalline structure of alginic acids. Nature (London), 225 (1970) 626

    Article  Google Scholar 

  8. Atkins, E. D. T., Mackie, W, Parker, K. D. & Smolko, E. E, Crystalline structures of poly-D-mannuronic and poly-L-guluronic acids. J. Polymer Sci., Part B: Polymer Lett., 9 (1971) 311

    Article  Google Scholar 

  9. Haug, A. & Larsen, B., Quantitative determination of the uronic acid content of alginates. Acta Chem. Scand., 16 (1962) 1908

    Article  Google Scholar 

  10. Haug, A., Composition and properties of alginates. Rept No. 30, Norwegian Institute Seaweed Research, Trondheim, Norway (1964

    Google Scholar 

  11. Sutherland, I. W., Surface Carbohydrates of the Prokariotic Cell. Academic Press, London, pp. 41–2

    Google Scholar 

  12. Linker, A. & Jones, L. R., A new polysaccharide resembling alginic acid isolated from Pseudomonas. J. Biol. Chem., 291 (1966) 3845 – 51

    Google Scholar 

  13. Doggett, R. C. & Harrison, G. M., in Proc. 5th Int. Cystic Fibrosis Conf., ed. D. Lawson. Cambridge University Press, Cambridge, 1969, pp. 175 – 8

    Google Scholar 

  14. Gorin, P. A. J. & Spencer, J. F. T., Exocellular alginic acid from Azotobacter vinelandii. Can. J. Chem., 44 (1966) 993 – 8

    Google Scholar 

  15. Larsen, B. & Haug, A., Biosynthesis of alginates. Carbohydrate Res., 17 (1971) 287 – 96

    Article  Google Scholar 

  16. Govan, J. R. W., Fyfe, J. A. M. & Jarman, T. R., Isolation of alginate-producing mutants of Pseudomonas fluorescens, Pseudomonas putida and Pseudomonas mendocina. J. Gen. Microbiol, 125 (1981) 217 – 20

    Google Scholar 

  17. Skjak-Braek, G., Grasdalen, H. & Larsen, B., Monomer sequence and acetylation pattern in some bacterial alginates. Carbohydrate Res., 154 (1986) 239 – 50

    Article  Google Scholar 

  18. Skjak-Braek, G., Smidsrod, O. & Larsen, B. Int. J. Biol. Macromol., 8 (1986) 330

    Article  Google Scholar 

  19. Donnan, F. G. & Rose, R. C. Can. J. Res., 28 (1950) 105

    Article  Google Scholar 

  20. McDowell, R. H., Properties of Alginates. Kelco International

    Google Scholar 

  21. Rees, D. A., Structure conformation and mechanism in the formation of polysaccharide gels and networks. In Advances in Carbohydrate Chemistry and Biochemistry, Vol. 24, ed. M. L. Wollfrom & R. S. Tipson. Academic Press, New York, 1969, p. 267

    Google Scholar 

  22. Morris, E. R., Rees, D. A. & Thorn, D., Characterization of polysaccharide structure and interactions by circular dichroism. Order-disorder transition in the calcium alginate system. J. Chem. Soc. Chem. Commun. (1973) 245

    Google Scholar 

  23. Smidsrod, O. & Haug, A. Acta Chem. Scand., 22 (1968) 1989

    Article  Google Scholar 

  24. Grant, G. T., Morris, E. R, Rees, D. A., Smith, P. J. C. & Thorn, D, Biological interactions between polysaccharides and divalent cations: the egg-box model. FEBS Lett., 32 (1973) 195

    Article  Google Scholar 

  25. Smidsrod, O., Haug, A. & Whittington, S. Acta Chem. Scand., 26 (1972) 2563

    Article  Google Scholar 

  26. Arnott, S., Fulmer, A., Scott, W. E., Dea, I. C. M., Moorhouse, R. & Rees, D. A., The agarose double helix and its function in agarose gel structure. J. Mol. Biol., 90 (1974) 269

    Article  Google Scholar 

  27. Imeson, A. P., in Gums and Stabilisers for the Food Industry 2, ed. G. O. Phillips, D. J. Wedlock & P. A. Williams. Pergamon Press, Oxford, 1984, p. 189

    Google Scholar 

  28. Ganz, A. J., How cellulose gums react with protein. Food Engineering, 46 (1974) 67

    Google Scholar 

  29. Imeson, A. P., Ledward, D. A. & Mitchell, J. R., On the nature of the interaction between some anionic polysaccharides and proteins. J. Sci. Food Agric., 28 (1977) 661

    Article  Google Scholar 

  30. Cottrell, I. W. & Kovacs, P., in Handbook of Water-Soluble Gums and Resins, ed. R. L. Davidson. McGraw-Hill, New York, 1980, p. 2 – 1

    Google Scholar 

  31. Oates, C. G., Ledward, D. A. & Mitchell, J. R., 7th World Congress on Food Science and Technology, Singapore, 1987

    Google Scholar 

  32. An-qi, Xu, 7th World Congress on Food Science and Technology, Singapore, 1987

    Google Scholar 

  33. Glass, R. W. & Rand, A. G. Jr, Alginate immobilisation of banana pulp enzymes for starch hydrolysis and sucrose interconversion. J. Food Sci., 47 (1982) 1836

    Article  Google Scholar 

  34. Rockower, R. K, Deng, J. C., Otwell, W. S. & Cornell, J. A, Effect of soy flour, soy protein concentrate and sodium alginate on the textural attributes of minced fish patties. J. Food Sci., 48 (1983) 1048

    Article  Google Scholar 

  35. Ahmed, E. M., Cornell, J. A., Tomaszewski, F. B. & Deng, J. C., Effects of tripolyphosphate and sodium alginate on the texture and flavour of fish patties prepared from minced sheepshead. J. Food Sci., 48 (1983) 1078

    Article  Google Scholar 

  36. Means, W. J. & Schmidt, G. R., Aigin/calcium gel as a raw and cooked binder in structured beef steaks. J. Food Sci., 51 (1986) 60

    Article  Google Scholar 

  37. Means, W. J., Clarke, A. D., Sofos, J. N. & Schmidt, G. R., Binding, sensory and storage properties of algin/calcium structured beef steaks. J. Food Sci., 52 (1987) 252

    Article  Google Scholar 

  38. Means, W. J. & Schmidt, G. R., Process for preparing algin/calcium gel structured meat products. US Patent 4 603 054 (1986

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Limewood, Raunds, Northamptonshire, NN9 6NG, UK

    Wilma J. Sime

Authors
  1. Wilma J. Sime
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Unilever Research Laboratory, Colworth House, Sharnbrook, MK44 1LQ, Bedford, UK

    Peter Harris

Rights and permissions

Reprints and permissions

Copyright information

© 1990 Elsevier Science Publishers Ltd

About this chapter

Cite this chapter

Sime, W.J. (1990). Alginates. In: Harris, P. (eds) Food Gels. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0755-3_2

Download citation

  • DOI: https://doi.org/10.1007/978-94-009-0755-3_2

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-6825-3

  • Online ISBN: 978-94-009-0755-3

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation