Abstract
Sol-gel transition processes of algal galactans were studied using cryofixation method in combination with freeze-drying and scanning electron microscopy (SEM) techniques. The structures formed in successive stages of gelling process upon cooling were rapidly frozen at defined temperature points and viewed by SEM. It was established that in the case of both types of gelling galactans investigated, a fine honeycomb-like network exists for a wide range of solution temperatures. The formation and structure of this network depends on the structural type, gelling stage, and concentration of the galactan in solution. The honeycomb suprastructures exist also in carrageenan and agarose sols (at temperatures considerably exceeding the gelling temperatures). An additional helical network formed showed different behaviour in the case of carrageenan and agar-type polysaccharides. In the gel-formation process, tightening of the network takes place in both types of galactan gels; the honeycomb structures persist in carrageenan (furcellaran) but not in agarose gels.
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Tuvikene, R., Truus, K., Kollist, A., Volobujeva, O., Mellikov, E., Pehk, T. (2007). Gel-forming structures and stages of red algal galactans of different sulfation levels. In: Borowitzka, M.A., Critchley, A.T., Kraan, S., Peters, A., Sjøtun, K., Notoya, M. (eds) Nineteenth International Seaweed Symposium. Developments in Applied Phycology, vol 2. Springer, Dordrecht. https://doi.org/10.1007/978-1-4020-9619-8_11
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