Abstract
Carrageenan blends mainly composed of kappa, iota and lambda carrageenan were investigated by 13C-NMR and infrared (IR) spectroscopy. 13C-NMR was shown to be a powerful tool for quantifying the kappa-iota ratio in a carrageenan blend. The technique, however, was not helpful for identifying lambda carrageenan. Consequently, IR spectroscopy was used to achieve a semi-quantitative determination of lambda carrageenan. By combining both techniques, the carrageenan composition of several commercial samples was established.
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