Carrageenan

Towle, Gordon A.

doi:10.1016/b978-0-12-746252-3.50010-1

Cited by 23 publications

(15 citation statements)

References 70 publications

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“…Unlike agar, carrageenan has high milk specificity (Towle, 1973). It interacts with the casein micelles under specific conditions of temperature, ionic strength and concentration (Hemar, Hall, Munro, & Singh, 2002;Puvanenthiran, Goddard, McKinnon, & Augustin, 2003), despite the fact that both k-carrageenan and casein micelles are negatively charged at the natural pH of milk (Snoeren et al, 1975).…”

Section: Carrageenan Interactions With Casein Micellesmentioning

confidence: 98%

Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach

2008

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Section: Carrageenan Interactions With Casein Micellesmentioning

confidence: 98%

Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach

2008

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“…Carrageenans can also complex non-specifically with proteins both above and below their isoelectric point; this activity is particularly strong with respect to casein, and carrageenan is often used as a milk support in milk-based foods (Towle 1973). In addition to these properties, the rheological attributes of carrageenan solutions can be considerably modified by interactions with other polysaccharides or association with different cations.…”

Section: Uses Of Carrageenanmentioning

confidence: 98%

“…Kappa and iota carrageenan form thermally reversible gels in water with lower concentrations yielding viscous solutions; lambda carrageenan exists only as viscous solutions (Towle 1973;FMC Corporation 1984). Carrageenans can also complex non-specifically with proteins both above and below their isoelectric point; this activity is particularly strong with respect to casein, and carrageenan is often used as a milk support in milk-based foods (Towle 1973).…”

Section: Uses Of Carrageenanmentioning

confidence: 99%

“…Kappa and iota carrageenans exist as right-hand, three-fold helices, which form double helices in the gel state (Rees 1972;Towle 1973). Lambda carrageenan is different in that the lack of a 3,6-anhydro bridge on the 1,4-linked units causes it to adopt a 4 Ci conformation, rather than the 'C4 conformation exhibited by the 1,4-linked units of kappa and iota carragenan (IUPAC-IUB 1980) (see figure 1).…”

Section: Structurementioning

confidence: 99%

“…The bonding 3,6-Anhydro-D-galactose 3,6-Anhydro-D-galactose 2-sulphate D-Galactose 6-sulphase D-Galactose 2,6-disulphate 3,6-Anhydro-D-galactose 2-sulphate D-Galactose 2-sulphate D-Galactose 2,6-disulphate Name kappa iota mu nu theta xi lambda "Adapted from Standoff and Renn (1975). between the monosaccharide units is alternatively J3-D-(1,4) and a-D-(l,3) (Dolan and Rees 1965;Towle 1973). The idealized structure of kappa, lambda and "iota carrageenan molecules are shown in figure 1 and a classification system for the carrageenans, based on the major monosaccharide constituents is shown in table 1.…”

Section: Structurementioning

confidence: 99%

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Intestinal uptake and immunological effects of carrageenan—current concepts

Nicklin

Miller

1989

Food Additives and Contaminants

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Carrageenans are a group of high molecular weight sulphated polygalactans which find extensive use in the food industry as thickening, gelling and protein-suspending agents. Although there is no evidence to suggest that the persorption of small amounts of carrageenans across the intestinal barrier poses an acute toxic hazard, they are known to be biologically active in a number of physiological systems and extended oral administration in laboratory animals has been shown to modify both in vivo and in vitro immune competence. Whereas this effect could be attributed to carrageenan having a selective toxic effect on antigen-processing macrophages, additional studies suggest that macrophages can also influence immune responses by the timed release of immunoregulatory mediators. Evidence in support of this comes from in vitro studies which demonstrate that carrageenan-treated macrophages can, depending on conditions and time of administration, release either stimulatory or inhibitory factors. The former is known to be the immunostimulatory agent interleukin 1 (IL-1). The inhibitory factor, which is produced at an early stage following exposure to non-toxic doses of carrageenans, has yet to be formally identified but it is believed to be a prostaglandin because of its specific mode of action and short biological half-life. At present it is impossible to relate these studies to the human situation. Although it is established that carrageenans can cross the intestinal barrier of experimental animals, there is no evidence to suggest that the limited uptake that may occur in man in any way interferes with normal immune competence. Nevertheless, increased exposure may occur in the neonate during weaning, and adults and children following allergic reactions and episodes of gastrointestinal disease. Further studies under such conditions now seem warranted in order to elucidate the possible immunological consequences which may be associated with enhanced uptake of carrageenans in vulnerable groups.

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Dairy Products, Imitation

Noznick¹,

Atamer

Hinrichs

2015

Ullmann's Encyclopedia of Industrial Chemistry

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The article contains sections titled: 1. Introduction 2. Definition of Imitation Milk 3. Ingredients 4. Manufacture 5. Products 6. Standards and Quality Control 7. Nutrition 8. Toxicology 9. Economic Aspects and Sustainability

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Carrageenan

Cited by 23 publications

References 70 publications

Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach

Investigation of particle dynamics in gels involving casein micelles: A diffusing wave spectroscopy and rheology approach

Intestinal uptake and immunological effects of carrageenan—current concepts

Dairy Products, Imitation

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