Abstract
The structure of furcellarans obtained from red algae Furcellaria lumbricalis collected in Estonia was determined. Native and alkali-modified furcellarans were examined by gas chromatography/mass spectrometry (GC/MS), and 13C-nuclear magnetic resonance spectroscopy (NMR) and were compared with commercial furcellaran (FMC Food Ingredients). The polysaccharide preparation consisted mainly of (1→3) linked β-D-galactopyranose, (1→4) linked 3,6-anhydro-α-D-galactopyranose and (1→3) linked β-D-galactopyranose 4-sulphate. Alkaline treatment removed the sulphate precursor sequences with formation of 3,6-anhydrogalactose that improved the furcellaran gelling ability.
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