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International Workshop on Gelidium pp 149–156Cite as

Agars from Chilean Gelidiaceae

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Part of the book series: Developments in Hydrobiology ((DIHY,volume 68))

Abstract

Cystocarpic, tetrasporic and vegetative thalli of Gelidium chilense were extracted with water at 95 °C. The contents of 3,6-anhydro-galactose and sulfate group of the hydrocolloids correspond to those of an agar-type polysaccharide. The percentages of 6-O-methyl-galactose and of pyruvic acid ranged between 5.7-6.2% and 0.42-0.54%, respectively. The gel melting and gelation temperatures of Gelidium chilense, G. rex and G. lingulatum agars were determined. A correlation between 6-O-methylgalactose content and gelation temperatures was not observed. It was found by anion-exchange chromatography that 19.8% of tetrasporic and 4.9% of vegetative G. chilense agars are unsulfated polymers. Structural studies on the neutral fraction from tetrasporic G. chilense agar by partial hydrolysis and 1H NMR spectroscopy have shown that it is mainly composed of agarose. Methylation analysis, oxidative hydrolysis and partial hydrolysis, followed by 1H NMR spectroscopy, have shown that the neutral fraction of the agar from tetrasporic Gelidium rex is agarose. The results obtained in this work are compared with previously reported data on studies of agars from Chilean Gelidium species.

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Authors and Affiliations

  1. Departamento de Química, Facultad de Ciencia, Universidad de Santiago de Chile, Casilla, 5659, Santiago 2, Chile

    Betty Matsuhiro & Carlos C. Urzúa

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  1. Betty Matsuhiro
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  2. Carlos C. Urzúa
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J. A. Juanes B. Santelices J. L. McLachlan

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© 1991 Springer Science+Business Media Dordrecht

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Matsuhiro, B., Urzúa, C.C. (1991). Agars from Chilean Gelidiaceae. In: Juanes, J.A., Santelices, B., McLachlan, J.L. (eds) International Workshop on Gelidium . Developments in Hydrobiology, vol 68. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-3610-5_14

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  • DOI: https://doi.org/10.1007/978-94-011-3610-5_14

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-5601-4

  • Online ISBN: 978-94-011-3610-5

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